水培蔬菜营养液微生物变化对蔬菜微生物污染风险的影响  

Effects of microbial changes in hydroponic vegetable nutrient solution on the risk of microbial contamination of vegetables

作　　者：宋春宏 顾文佳[1] 葛宇[1] SONG Chunhong;GU Wenjia;GE Yu(Shanghai Institute of Quality Inspection and Technical Research,Shanghai 200233,China)

机构地区：[1]上海市质量监督检验技术研究院,上海200233

出　　处：《上海农业学报》2022年第5期107-112,共6页Acta Agriculturae Shanghai

基　　金：上海市科技兴农项目(2019-02-08-00-02-F01153)。

摘　　要：为了探究水培蔬菜营养液微生物变化对蔬菜微生物污染风险的影响,对营养液和水培蔬菜的指示菌和致病菌进行了检测和菌种鉴定,通过数据对比和菌相的变化,分析营养液杀菌对蔬菜微生物污染风险的影响。结果表明:使用臭氧对营养液进行杀菌,营养液中微生物菌落总数始终保持相对稳定,大肠菌群数量有下降趋势;常见致病菌均未检出;回液端营养液杀菌后,细菌种类明显减少,腐败菌占比明显下降;蔬菜成熟后及时去根加工,能够有效减少叶片中致病性微生物种类增长的风险。本试验结果可为水培蔬菜微生物污染风险的后续研究提供参考。In order to explore the influence of microbial changes in the nutrient solution of hydroponic vegetables on the risk of vegetable microbial contamination,the indicator bacteria and pathogenic bacteria of the nutrient solution and hydroponic vegetables were detected and identified.Through data comparison and bacterial phase changes,the influence of nutrient solution sterilization on the risk of microbial contamination of vegetables was analyzed.The results showed that:using ozone to sterilize the nutrient solution,the total number of microbial colonies in the nutrient solution remained relatively stable,and the number of coliforms had a downward trend;No common pathogenic bacteria was detected;After the nutrient solution at the liquid return end sterilized,the bacterial species decreased significantly,and the proportion of spoilage bacteria decreased significantly;Timely root removal and processing of vegetables after maturity could effectively reduce the risk of the growth of pathogenic microbial species in leaves.The results of this experiment could provide a reference for the follow-up study on microbial contamination risk of hydroponic vegetables.

关 键 词：水培蔬菜 营养液 微生物污染 

分 类 号：TS201.3[轻工技术与工程—食品科学]