关键词：
鲜切猕猴桃;预测微生物学;生长模型;细菌总数;货架期
摘 要：
为快速、有效地评估鲜切猕猴桃的货架期和微生物安全性,提供了一个方便有效的方法。研究了在2℃、6℃和20℃下鲜切猕猴桃中细菌的生长趋势和感官质量的变化。采用涂布法测定细菌总数,建立微生物生长模型。结果表明:试验中所建立的Gompertz模型能有效地拟合在不同贮藏温度下鲜切猕猴桃中细菌总数的动态变化,从而能预测不同贮藏温度及时间内鲜切猕猴桃中的细菌总数,快速、有效地评估鲜切猕猴桃的货架期和微生物安全性。鲜切猕猴桃最佳贮藏温度为2℃,当细菌总数≤5×103 cfu/g,鲜切猕猴桃仍保持新鲜状态,无明显的腐败发生。
译 名：
Microorganism Growth Model in Storage of Fresh-Cut Kiwi Fruit
作 者：
HU Shou-jiang,LI Bao-guo*,YU Xiao-bo(Institute of Food Science and Engineering,Shanghai Science and Technology University, Shanghai 200093,China)
关键词：
Fresh-cut kiwi fruit;Predictive microbiology;Growth model;Total bacteria;Shelf-life
摘 要：
In order to provide a powerful tool to rapidly and accurately predict the shelf-life of fresh-cut kiwi fruit and evaluate microbiological safety,the growth trend of bacteria and change of sensory quality of fresh-cut kiwi fruit were studied during the storage at 2,6 and 20℃.Then microorganism growth model was established by using coating method.The results showed that the Gompertz model were effectively to imitate the dynamic change of number of bacteria during different storage temperatures.Thus the Gompertz model can rapidly and accurately predict the total bacterial count and shelf-life of fresh-cut kiwi fruit and evaluate microbiological safety.For fresh-cut kiwi fruit keeping fresh and free from serious browning,the optimum storage temperature was 2℃ and the total number of bacteria was less than 5×104 cfu/g.
