不同清洗方式对鲜切马铃薯品质的影响  

Study of Fresh-cut Potato Quality by Different Cleaning Methods

作　　者：唐偲雨[1] 周金源 张玲[1] 张雪梅[1] 刁源[1] 曾顺德[1] 

机构地区：[1]重庆市农业科学院农产品贮藏加工所,重庆401329 [2]重庆市水务集团股份有限公司排水检测站,重庆400063

出　　处：《西南农业学报》2015年第3期1268-1272,共5页Southwest China Journal of Agricultural Sciences

基　　金：重庆市科技支撑示范工程项目(cstc2014fazktjcsf80017);重庆市基本科研业务费(2012csts-jbky-00515)

摘　　要：如何延长货架期、减缓品质下降是鲜切蔬菜贮藏保鲜的关键,清洗是鲜切蔬菜加工中重要的环节。为探明不同清洗方式对鲜切马铃薯冷藏期间食用品质和安全性的影响,本文以鲜切马铃薯为试验材料,以纯水浸泡清洗为对照,以次氯酸钠水溶液和二氧化氯水溶液50、100和150 mg/L等3种浓度为清洗处理方式,所有处理在4℃下冷藏0、1、2、5、8和12 d后,对鲜切马铃薯各处理菌落总数、大肠菌群数和三氯甲烷残留量进行检测,并对其感官进行评定。结果表明:100 mg/L次氯酸钠清洗鲜切马铃薯能有效抑制微生物生长,保持良好的感官品质。清洗后三氯甲烷残留量为0.3μg/L,低于国家饮用水安全标准三氯甲烷限值0.06mg/L,对人体无毒理危害。本研究结果为探明不同清洗方式对鲜切马铃薯品质影响提供了重要试验数据,同时还对清洗后鲜切马铃薯化学安全性进行了研究,可为鲜切马铃薯安全生产提供参考依据。延长货架期、减缓品质下降是鲜切蔬菜贮藏保鲜的关键,清洗是鲜切蔬菜加工中重要的环节。How to prolong the shelf life and slow down the quality is the key to fresh-cut vegetable fresh- keeping storage, and cleaning is the important link of flesh-cut vegetable processing. In order to investigate the effect on edible quality and safety of fresh-cut potato during cold storage by different cleaning methods, this paper took the fresh-cut potato as experiment material, used pure water immersion cleaning as CK, aqueous sodium hypeehlorite solution and chlorine dioxide water solution d 50,100 and 150 mg/L concentration as cleaning treatment, after all treatment by cold storage at 4℃ in 0, 1,2, 5, 8 and 12 d,the all treatment of fresh-cut potato＇ s number of aerobic bacterial count and coliform bacterial, and residues of trichloremethane was detected , and its sensory was evaluated. The results showed that 100 mg/L so- dium hypochlorite clean of fresh-cut potatoes could effectively inhibit the growth of microorganisms, keep the good sensory quality. The chlor- oform residues was 0.3 μ/L after cleaning under the national drinking water＇ s safety standard of trichloromethane limit 0.06 mg/L, and no toxicological harm to human body. The results of this study could provide important experimental data for investigating the effect on the quali- ty of fresh-cut potato by different cleaning methods, and it also could provide reference for the safe production of flesh-cut potato.

关 键 词：鲜切马铃薯 清洗方式 细菌数量 三氯甲烷 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]