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当前位置: 首页 > 文章 > 脐橙采后免发汗式商品化中温预处理工艺优化 食品科学 2015,36 (4) 34-38
Position: Home > Articles > Optimization of Sweating-Free Pretreatment Process for Commercialization of Postharvest Navel Orange FOOD SCIENCE 2015,36 (4) 34-38

脐橙采后免发汗式商品化中温预处理工艺优化

作  者：
冯春梅;李建强;周建华;蔡勇;牛德宝;黎新荣;陈益平
单  位：
广西生产力促进中心;广西壮族自治区亚热带作物研究所;广西杨氏鲜果有限公司
关键词：
脐橙;菌落总数;青霉菌;绿霉菌;免发汗式
摘  要：
以适时采摘的脐橙为原料,探讨清洗消毒时间、清洗消毒温度以及Na Cl、Cl O2、Na Cl O溶液不同质量浓度的清洗消毒剂对脐橙表皮微生物数量的影响,确定脐橙采后免发汗式中温预处理技术的最佳工艺条件。结果表明:脐橙表皮的菌落总数随着清洗消毒时间的延长而不断减少,随着清洗消毒温度的升高先减少后增加;不同质量浓度的消毒剂都一定程度减少了脐橙表皮的菌落总数、青霉菌总数、绿霉菌总数,从微生物数量最大减少量的角度考虑,效果排序为Cl O2>Na Cl O>Na Cl。从而确定脐橙采后免发汗式中温预处理技术的最佳工艺条件为:清洗消毒时间3 min、清洗消毒温度30~35℃、清洗消毒剂为Cl O2溶液(0.15 g/L)。
译  名：
Optimization of Sweating-Free Pretreatment Process for Commercialization of Postharvest Navel Orange
作  者：
FENG Chunmei;LI Jianqiang;ZHOU Jianhua;CAI Yong;NIU Debao;LI Xinrong;CHEN Yiping;Guangxi Subtropical Crops Research Institute;Guangxi Yang's Fresh Fruits Co. Ltd.;Guangxi Productivity Promotion Center;
关键词：
navel orange;;total numbers of colonies;;Penicillium;;Trichoderma viride;;sweating-free type
摘  要：
Navel oranges harvested at proper maturity were tested in this study to examine the effects of cleaning and disinfection time, cleaning and disinfection temperature, and Na Cl, Cl O2 and Na Cl O cleaning disinfectant concentrations on biomass of navel orange skin so as to determine the optimum conditions for sweating-free pretreatment of postharvest navel orange. The results showed that the total number of colonies in navel orange skin decreased with the extension of cleaning and disinfection time, and exhibited an initial increase followed by a decrease with elevating cleaning and disinfection temperature. Different disinfectants had obvious effects on inhibiting the total number of colonies, Penicilliumand Trichoderma viride in navel orange skin. Based on the biggest reduction of microbe counts, the disinfection capacity of three disinfectants followed the decreasing order: Cl O2 > Na Cl O > Na Cl. Therefore, the optimum conditions for sweating-free pretreatment of postharvest navel orange were determined as 3 min of cleaning and disinfection at 30–35 ℃with 0.15 g/L Cl O2.

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