鲜切马铃薯贮藏期间微生物生长模型的建立

摘要

The growth trend of bacteria and change of sensory quality of fresh-cut potato which had been treated by preserving during the storage at 0 and 15℃C was studied.The results showed that the Gompertz model y =4.2543exp[-exp (1.4029-0.2765 d)] (0℃)and y =4.1749exp [-exp (0.7888-0.3929 d)] (15℃) was established which was based on the total number of bacteria of fresh-cut potato during different storage temperatures.The demonstration test indicated that the Gompertz model could effectively imitate the dynamic change of number of bacteria during different storage temperatures.The growth mode[could be used as a tool to powerfully evaluate shelf life and tissue damage.The relation between number of bacteria and tissue browning of fresh-cut potato was also studied.When the total number of bacteria was less than 105cfu/g,the fresh-cut potato could keep fresh and from serious browning.%研究鲜切马铃薯经保鲜处理后在0℃和15℃贮藏温度下细菌生长趋势和感官质量的变化,建立微生物生长模型.结果表明:以不同温度下贮藏鲜切马铃薯菌落总数测定结果建立的微生物生长模型为:y=4.2543exp[-exp(1.4029-0.2765d)](0℃)和y=4.1749exp[-exp(0.7888-0.3929d)](15℃),验证试验表明建立的Gompertz模型能有效地拟合不同贮藏温度和时间条件下鲜切马铃薯菌落总数的动态变化,有效地评估鲜切马铃薯的货架寿命和贮藏安全性.试验同时探讨了细菌菌落和鲜切马铃薯组织褐变的关系,结果显示当菌落总数≤105 CFU/g,鲜切马铃薯不会出现显著地褐变和腐败现象.