不同温度对青椒流通过程中微生物及品质的影响（英文）

摘要

[目的]研究不同温度对青椒流通过程中微生物及品质的影响。[方法]测定青椒在9和20℃贮藏过程中的大肠杆菌、沙门氏菌、李斯特菌数及其品质的变化,并对9℃贮藏16d后的青椒进行了模拟销售,同时测定了不同清洗方法对20℃贮藏4d的青椒微生物数量的影响。[结果]9℃贮藏16d和16d后再在20℃条件下销售1d的青椒感官品质、失重率、Vc含量、叶绿素含量、可溶性蛋白含量分别为4.1和3.3、1.79%和3.87%、95.6和81.2mg/100g、20.3和16.5mg/100g、93.3和85.6mg/100g;9℃贮藏16d、16d后再在20℃下销售1d和直接在20℃下贮藏4d的青椒大肠杆菌数分别为46、3.2×103和3.1×104cfu/g,整个试验过程中均未检出沙门氏菌和李斯特菌;1×10-3ml/L次氯酸钠能彻底清除青椒中的大肠杆菌,而1滴/L洗洁精溶液和自来水清洗能清除青椒中的大多大肠杆菌。[结论]9℃贮藏能更好的保持青椒的品质并控制大肠杆菌的繁殖。%[Objective] The aim was to study on effect of different temperatures on microbes and its quality of green pepper during circulation. [Method] Measurement was conducted on change of colibacillus, salmonella, Listeria number, and its quality of green pepper stored at 9 and 20 ℃ respectively. The green peppers stored at 9 ℃ for 16 d were under simulated sale. In addition, effects of microbe number of green peppers stored at 20 ℃ for 4 d by different washing methods were measured. [Result] Indices of green pepper were different when green peppers were stored for 16 d at 9 ℃ and sold at 20 ℃ after 16 d storage. Specifically, under the former condition, sensory quality, weight-loss rate, Vc content, chlorophyll content and soluble protein were 4.1, 1.79%, 95.6, 20.3, and 93.3 mg/100 g; under the latter condition, the corresponding indices were 3.3, 3.87%, 81.2, 16.5, 85.6 mg/100 g, respectively. Colibacillus numbers for green pepper stored 16 d at 9 ℃, sold for 1 d at 20 ℃ after 16 d storage and stored for 4 d at 20 ℃ were 46, 3.2×103 and 3.1×104 cfu/g; during the test, salmonella and Listeria were not found; colibacillus in green pepper could be eliminated by 1×10-3 ml/L of chloros and most colibacillus in green pepper could be cleared away by 1 drop/L of detergent and running water. [Conclusion] Stored at 9 ℃, quality of green pepper could be better preserved and colibacillus propagation could be controlled.