高静压处理对鲜切南瓜杀菌效果与品质的影响  

Effects of High Hydrostatic Pressure Processing on Microbial Inactivation and Quality of Fresh-cut Pumpkin

作　　者：周春丽[1,2] 刘伟[2] 袁驰[2] 赵婧[2] 李全宏[2] 

机构地区：[1]江西科技师范大学生命科学学院,南昌330013 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《农业机械学报》2014年第6期227-236,共10页Transactions of the Chinese Society for Agricultural Machinery

基　　金：公益性行业(农业)科研专项经费资助项目(201303112)

摘　　要：为了探讨超高压处理对鲜切南瓜果肉品质的影响，将鲜切南瓜果肉（“蜜本”品种）在超高压（压力150～550MPa，保压时间10min）处理后，评价处理前、后鲜切南瓜的杀菌效果、可溶性固形物、主要单糖、pH值、硬度、色泽、总酚含量、抗氧化性和风味。结果表明：550MPa、10min的超高压条件可将鲜切南瓜中的细菌、霉菌和酵母全部杀死，且该处理前、后鲜切南瓜中的可溶性固形物、蔗糖、pH值和总酚含量均无显著性差异（P〉0．05）；维生素c、硬度、色泽参数、葡萄糖、果糖及抗氧化性有显著性下降（P〈0．05），维生素c含量损失18．9％；挥发性香气成分中烯类、醛类、酚类和酮类物质的种类及含量发生显著性变化（P〈0．05），但仍保持鲜切南瓜的特征风味。The effects of high hydrostatic pressure （HHP） （150-550 MPa, 10 min） on microorganism inactivation and quality of fresh-cut pumpkin were investigated. HHP treatment with 550MPa and 10 min was sufficient to inactivate total aerobic bacteria, molds and yeasts in fresh-cut pumpkin without significantly influencing the total soluble solid, pH value, drip loss, sucrose total phenols of fresh-cut pumpkin （P 〉 0.05）. However, the contents of vitamin C, color parameters, hardness, glucose, fructose and antioxidant activity in HHP-treated fresh-cut pumpkin were significantly decreased . Vitamin C was decreased by 18.9%. Moreover, the kind and contents of the alkenes , aldehydes, phenols and ketones in fresh-cut pumpkin were significantly variable （P 〈 0.05） after HHP treatment, but the aroma quality of fresh-cut pumpkin was better retained. Therefore, it was concluded that the ultra high pressure technology was a very promising technology on fresh-cut pumpkin cold processing.

关 键 词：鲜切南瓜 超高压 微生物安全性 品质 

分 类 号：S642.1[农业科学—蔬菜学]