辐照处理对鲜切圆生菜减菌效果及品质的影响  

Effect of Irradiation on Quality and Bacterial Populations in Fresh-cut Lettuce

作　　者：沈月[1] 刘超超 高美须[1] 王志东[1] 赵杰[1] 许舒婷[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]北京天安农业发展有限公司,北京102200

出　　处：《核农学报》2015年第4期710-716,共7页Journal of Nuclear Agricultural Sciences

基　　金：中国农业科学院创新工程项目;国际原子能机构项目(15926)

摘　　要：本研究将60Co-γ辐照技术引入到圆生菜的鲜切加工过程,研究不同剂量辐照对圆生菜减菌效果及其营养和感官品质的影响,以达到延长鲜切圆生菜贮藏期的目的。结果表明：辐照对鲜切圆生菜具有显著的减菌效果。辐照剂量≥0.68 k Gy的处理对圆生菜细菌、大肠菌群、霉菌和酵母均有显著的杀灭效果。辐照剂量≤2.32k Gy的处理,圆生菜的失重率、可溶性固形物含量、亚硝酸盐含量在5%水平上无显著影响;对圆生菜在贮藏期间Vc含量的下降起延缓作用,对其色泽、气味、质地和滋味、组织状态等感官方面总体可接受性没有显著影响。因此,0.68~2.32k Gy剂量范围内的辐照可有效控制鲜切圆生菜中的微生物而不影响其食用和感官品质,货架期可达6d。本文探索了辐照保鲜在鲜切菜生产加工过程中的可行性,为以后的研究提供了一定的科学依据。60Co-γirradiation was used in fresh-cut lettuce＇s process, and effects of irradiation on lettuce ＇ s decontamination and nutrition were investigated to extend the shelf-life of fresh-cut lettuce. Results showed that γ-irradiation could effectively reduce bacteria load. Irradiation at the dose higher than 0. 68 k Gy could decrease total bacterial count（ TBC）,coliforms,mould and yeast to a relatively low level. Irradiation at the dose less than 2. 32 k Gy had no significant effect（ 5% level） on fresh-cut lettuce ＇s weight loss,soluble solids and nitrite content,besides irradiation could delay the rate of Vc content＇s descent,but couldn＇t cause significantly effects on sensory index such as color,smell,tissue texture and flavor. In conclusion,irradiation at the dose range of 0. 68 to 2. 32 k Gy could effectively control the microbe of fresh-cut lettuce without affecting its consumption and sensory quality,and could extend its shelf-life to six days. This article explored the feasibility of irradiation preservation used in the process of fresh-cut vegetable,and provided certain scientific basis for further study.

关 键 词：辐照 减菌 鲜切 圆生菜 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]