气体二氧化氯对葡萄杀菌效果及品质的影响

以‘巨峰’葡萄为试材，从其表面分离优势菌并鉴定其为大肠杆菌与考克氏菌，利用NaClO₂与干冰间接反应开发一种气体二氧化氯(ClO₂)处理方法以灭活葡萄表面优势菌，通过测定菌落总数对数值减少量评估气体ClO₂对葡萄的杀菌效果，同时通过测定4℃贮藏30 d期间葡萄样品的色泽参数、果实硬度、质量损失率以及可溶性固形物含量评估气体ClO₂对葡萄品质的影响。结果表明，气体ClO₂处理对接种于葡萄表面的大肠杆菌与考克氏菌具有良好杀灭效果。当ClO₂累积浓度从131μL/(L·h)提升至599μL/(L·h)，大肠杆菌菌落总数对数值减少量从1.6(lg(CFU/g))升至3.5(lg(CFU/g))，考克氏菌菌落总数对数值减少量从1.0(lg(CFU/g))升至4.5(lg(CFU/g))。与对照组(S0)相比，经ClO₂处理后贮藏30 d期间葡萄色泽并没有明显变化，与S0和低累积浓度处理组(S1)相比，高累积浓度处理组(S2)在4℃贮藏30 d后...

Effect of Gaseous Chlorine Dioxide on Sterilization and Quality of Grapes

The dominant bacteria isolated from grape surface (Vitis vinifera cv. Kyoho) were identified as Escherichia coli and Kocuria and inactivated by treatment with gaseous chlorine dioxide (ClO2) prepared by the indirect reaction between NaClO2 and dry ice, and the effects of ClO2 gas on bacterial inactivation were evaluated by measuring the logarithmic reduction of total bacterial counts. Meanwhile, during storage at 4 ℃ for 30 days, the color parameters, fruit hardness, percentage mass loss and total soluble solid (TSS) content of artificially inoculated grapes were measured to evaluate the effect of ClO2 gas on the quality of grapes. The results showed that ClO2 gas had a good inactivating effect on Escherichia coli and Kocuria inoculated on surface of grapes. When the cumulative concentration of ClO2 was increased from 131 to 599 μL/(L·h), the logarithmic reduction of Escherichia coli increased from 1.6 (lg(CFU/g)) to 3.5 (lg(CFU/g)), and the logarithmic reduction of Kocuria increased from 1.0 (lg(CFU/g)) to 4.5 (lg(CFU/g)). During 30 days of storage, the color of grapes treated with ClO2 gas did not obviously change compared with that of the untreated control group. The softening and mas loss were obviously inhibited and the consumption of soluble solids in grapes treated with the high cumulative concentration of ClO2 was obviously reduced after storage at 4 ℃ for 30 days compared with that in the control and low cumulative ClO2 concentration groups. Additionally, the residual ClO2 on grapes treated by ClO2 gas was less than 0.4 mg/kg during storage at 4 ℃ for 30 days. The ClO2 gas treatment method is convenient, efficient, and low cost, which can effectively kill bacteria and improve the quality of grapes. This study provides a technical basis for the application of ClO2 gas to fruits and vegetables.