三种防腐剂对鲜切甜瓜品质及微生物指标的影响  

Effect of Three Kinds of Preservatives on Quality and Microbial Index of Fresh Cut Melon

作　　者：朱银涛 高飞飞[1] 王斌[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《中国果菜》2017年第6期1-6,共6页China Fruit & Vegetable

摘　　要：对甜瓜进行鲜切处理,不仅具有保障营养丰富和新鲜度高的优点,同时能够很大程度上方便消费者购买,减少环境污染。本文以厚皮甜瓜"金红宝"为试材,研究了苯甲酸钠、山梨酸钾和Nisin三种防腐剂对鲜切甜瓜5℃销售货架期间品质及微生物指标的影响。结果表明,0.02%的Nisin处理可有效维持鲜切甜瓜的感官品质,延缓糖度及硬度的下降,保持果肉色度,抑制了销售货架期间霉菌、细菌及酵母菌的生长,尤以抑制酵母菌生长最为显著。Nisin是一种无毒安全的防腐剂,效果优于传统的防腐剂(苯甲酸钠、山梨酸钾),应用前景更广阔。Fresh cut treatment of melon not only has the advantages of rich nutrition and high freshness, but also can greatly facilitate the purchase of consumers and reduce environmental pollution. The muskmelons （ cv. Jinhongbao） were used as material. We studied effect of sodium benzoate, potassium sorbate and Nisin treatments on quality and microbial index of fresh cut melon during storage. The results showed that Nisin treatment at 0.02% effectively maintained sensory quality of fresh cut melon, delayed the decreasing of TSS and hardness, and kept color of pulp. Meanwhile, Nisin treatment significantly inhibited growth of fungi, bacterial and yeast. The maximum inhabitation was found against yeast. Nisin is a non-toxic and safe preservative, which is superior to conventional preservatives （sodium benzoate, potassium sorbate） and has a wider application prospect.

关 键 词：鲜切甜瓜 防腐剂 NISIN 品质 微生物 

分 类 号：S652[农业科学—果树学]