高压二氧化碳处理对鲜切哈密瓜微生物与品质的影响

本实验以哈密瓜为原料,优化了清洗工艺,研究了高压二氧化碳(high pressure carbon dioxide,HPCD)处理对鲜切哈密瓜贮藏期间(4℃避光贮藏8 d)微生物(菌落总数、霉菌和酵母菌总数)、感官指标(质量损失率、质构、感官评价)、品质指标(可溶性固形物含量、pH值、VC含量)、酶(多酚氧化酶(polyphenoloxidase,PPO)、过氧化物酶)活力的影响。本研究首先确定了强酸电解水清洗25 min为最佳清洗工艺,清洗后鲜切哈密瓜的菌落总数下降了0.81(lg(CFU/g))。2.5、3.5、4.5 MPa处理8 min后的鲜切哈密瓜在贮藏期间微生物数量显著增加,PPO活力上升,且在贮藏8 d时,质量、硬度和VC含量分别下降了16.45%~42.70%、30.38%~48.97%和96.25%~96.73%。本研究为HPCD技术应用于鲜切哈密瓜加工提供了理论依据。

Effect of High Pressure Carbon Dioxide Processing on Microbial Population and Quality of Fresh-Cut Hami Melon (Cucumis melo var. saccharinus)

This study aimed to determine the most suitable cleaning process for Hami melon. The changes in microbial populations (total aerobic bacteria (TAB), and total yeast and mold counts), sensory (mass loss, texture and sensory score) and physicochemical properties (total soluble solid (TSS) content, pH, vitamin C and polyphenoloxidase and peroxidase activity) of high pressure carbon dioxide (HPCD)-treated Hami melon during storage at 4 ℃ for 8 days were investigated. Results showed that treatment with strong acid electrolyzed water for 25 min was the best cleaning process. It could reduce TAB of Hami melon by 0.81 (lg (CFU/g)). During the storage, the number of microorganisms of fresh-cut melon HPCDtreated at 2.5, 3.5, 4.5 MPa for 8 min increased significantly and PPO activity also increased. In addition, fruit mass, hardness and ascorbic acid content were decreased respectively by 16.45%–42.70%, 30.38%–48.97% and 96.25%–96.73% after 8 days of storage. This study can provide a theoretical basis for further exploration and application of HPCD on fresh-cut fruits and vegetables.