鲜切苹果臭氧水杀菌工艺研究  

Study on Sterilizing Technology of Ozone Water in Fresh-cut Apple

作　　者：侯玉茹[1] 牛琳[1] 王宝刚[1,2] 李文生[1] 周家华[1] 常虹[1] 

机构地区：[1]北京市农林科学院林业果树研究所,北京100093 [2]果蔬农产品保鲜与加工北京市重点实验室,北京100097

出　　处：《食品工业》2017年第2期121-125,共5页The Food Industry

基　　金：北京市农林科学院科技创新能力建设专项资助项目(KJCX20140205);公益性行业(农业)科研专项经费资助(201303075)

摘　　要：以红富士苹果为试材,在鲜切加工过程中,采用臭氧水进行杀菌处理,确定了臭氧水的最佳杀菌浓度、杀菌时间和杀菌温度,并研究了臭氧水杀菌处理对鲜切苹果低温贮藏期间菌落总数和品质指标的影响。结果表明,1.00 mg/L 15℃臭氧水处理鲜切苹果5 min,对其表面微生物的杀灭作用效果明显,在贮藏9 d时,该处理鲜切苹果的菌落总数仅是对照的1.7%。同时,该处理抑制了鲜切苹果的褐变,延缓了果实硬度、可溶性固形物和抗坏血酸含量的下降,降低了失重率。总之,1.00 mg/L 15℃臭氧水处理鲜切苹果5 min,杀菌效果和保持果实品质的效果均较好。The optimum sterilizing concentration, time and temperature of ozone water in fresh-cut process of Fuji apple were ensured. And the effects of sterilizing treatment with ozone water on total plate count and qualities of fresh-cut apple during cold storage were studied. The results showed that sterilizing treatment with 1.00 mg/L and 15℃ of ozone water for 5 min had obvious effect on sterilization. And total plate count of flesh-cut apple with ozone water treatment was only 1.7% of control at 9 d of cold storage. At the same time, ozone water treatment could inhibite browning, postpone the reductions of firmness, total soluble solid and ascorbic acid, and reduce weight loss. In conclusion, the treatment of 1.00 mg/L and 15℃ of ozone water for 5 min had better effect on sterilize and keep quality of fresh-cut apple.

关 键 词：鲜切 苹果 臭氧水 杀菌 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]