鲜切西洋芹辐照保鲜的研究  

Study on Irradiation Preservation Technique of Fresh-cutting Celery

作　　者：高翔[1] 陆兆新[1] 张立奎[1] 郁志芳[1] 张卫东[2] 

机构地区：[1]南京农业大学食品科技学院 [2]南京辐照中心,南京210014

出　　处：《食品与发酵工业》2003年第7期32-35,共4页Food and Fermentation Industries

基　　金：国家十五科技攻关重大专项资助 (No .2 0 0 1BA50 1A1 0 )

摘　　要：鲜切菜由于受到机械切割 ,而使组织裸露 ,微生物大量侵入 ,酶的活性升高 ,极易引起腐败变质。通过对鲜切西洋芹的辐照保鲜研究得出 ,辐照剂量为 1kGy可有效控制微生物繁殖 ,使细菌数降低 2个数量级 ,霉菌和酵母菌降低一个数量级 ,大肠菌群未检出 ;大大抑制了酶的活力 ,多酚氧化酶的峰值较对照降低 60个活力单位 ;营养指标良好 ,贮藏至第 6天Vc含量高于对照 15 % ;感官品质优良。The quality of the celery is usually lowered by the mechanical cutting, which leads to the increased microorganism growth and enzyme's activity for tissues exposed. The results of the work on irradiation preservation technique of the fresh-cut celery showed that the dose of 1kGy can effectively decrease the number of bacteria by order of 102, molds and yeasts by the order of 101, and the MPN of the group of coliform lowered to less than 30. The PPO's enzyme's activity was much inhibited and was found 60U lower than the non-irradiated one. Vitamin C(Vc) were 15% higher than the non-irradiated one after 6 days storage, and the sensory evaluation was still good condition.

关 键 词：鲜切菜 西洋芹 辐照保鲜 微生物控制 辐照剂量 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]