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Position: Home > Articles > Effect of High Oxygen Treatment on Microbial Growth and Fruit Decay in Postharvest Strawberry FOOD SCIENCE 2005,26 (11)

高氧处理对草莓果实微生物生长和腐烂的影响

作  者:
郑永华;苏新国;沈卫峰
单  位:
南京农业大学食品科技学院
关键词:
草莓;高氧处理;微生物生长;果实腐烂
摘  要:
研究了高氧(100%O2)处理对“硕丰”草莓在2℃10d冷藏及20℃空气中2d货架存放期间果实微生物生长和腐烂的影响。结果表明,在冷藏前期,高氧处理对微生物生长的影响不大,而在冷藏后期,高氧处理显著抑制果实上细菌、霉菌和酵母菌的生长,降低果实腐烂发生。高氧处理对微生物生长和果实腐烂的抑制作用可以持续到冷藏后20℃空气中货架存放期间,这表明高氧对微生物生长的抑制作用具有后续效应。
译  名:
Effect of High Oxygen Treatment on Microbial Growth and Fruit Decay in Postharvest Strawberry
作  者:
ZHENG Yong-hua,SU Xin-guo,SHEN Wei-feng (College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095,China)
关键词:
strawberry;high oxygen;microbial growth;fruit decay
摘  要:
The effects of high oxygen (100%O2) treatment on microbial growth and fruit decay in strawberry (Fragaria× Ananassa Dutch cv. Shuofeng) during 10d storage at 2℃ and subsequent 2d shelf period in air at 20℃ were investigated. While bacteria, mould and yeast growth were only slightly affected at the initial cold storage period, their growth and fruit decay were significantly inhibited during the later cold storage period. The inhibitory effect of high oxygen on microbial growth and fruit decay was sustained during the subsequent 2d shelf period in air at 20℃. This suggested that high oxygen atmosphere might have residuale ffect oni nhibitingm icrobial growth andf ruitd ecay.

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