鲜切生菜供应链温度波动与微生物含量变化  

Correlation analysis of temperature fluctuation and microbial content changing in the fresh-cut lettuce supply chain

作　　者：郭光辉[1] 谭锋[1] James M.Monaghan 郭茜[1] 唐雪婷[1] 侯茂书[1] 

机构地区：[1]北京农学院国际学院,北京102206 [2]Harper Adams University

出　　处：《北京农学院学报》2014年第4期45-48,共4页Journal of Beijing University of Agriculture

基　　金：食品工业及供应链管理研究项目(国际合作)

摘　　要：选取北京某优质农产品种植公司的6月中旬、12月下旬2条具有代表性的鲜切生菜供应链为研究对象,对整个链条温度波动规律分别进行为期7d的实地考察测量;并根据调研的温度曲线,在实验室条件下模拟供应链温度,测定鲜切生菜的微生物含量变化.研究结果显示,2条供应链温度都呈现出较大波动性：6月中旬实际供应链温度波动范围为在1.2～24.1℃,12月下旬为-6.1～16.2℃;运输过程温度波动较小,装车卸货等环节温度波动较明显.实验室模拟条件下得到的鲜切生菜微生物含量变化规律与供应链温度波动曲线存在正相关性,相关系数6月中旬0.849 77,12月下旬为0.847 99.Two fresh-cut lettuce supply chains were selected in the middle June and late December from one High-quality Farm Products Planting Company in Beijing.Temperature fluctuation of the two whole supply chains was studied by one-week site measuring,respectively.Microbial contents were determined under simulated condition in laboratory according to the supply chain temperature fluctuation curve.The results showed that temperature of the two practical fresh-cut lettuce supply chains were remarkably fluctuant：temperature ranged from 1.2℃ to 24.1℃in middle June,-6.1℃ to 16.2℃ in later December.Temperature of the two supply chains was stable during the transportation links,while fluctuated significantly during loading and uploading procedures.A positive correlation could be found between the microbial contents changing under simulated condition in laboratory and the temperature fluctuation of the whole supply chains.The Correlation Coefficient was 0.84977 in middle June,0.847 99 in late December.

关 键 词：鲜切生菜 供应链 温度波动 微生物含量 

分 类 号：S636.2[农业科学—蔬菜学]