气调贮藏对腐败菌引起的鲜切黄瓜品质、滋味和挥发性物质变化的影响

本研究采用电子舌、电子鼻和气相色谱-质谱等手段，探讨3%（体积分数，下同）O2＋7% CO2气调贮藏对变形假单胞菌导致的鲜切黄瓜营养品质、滋味和挥发性物质变化的影响。结果表明，变形假单胞菌生长影响了鲜切黄瓜的营养品质，气调贮藏抑制了鲜切黄瓜的呼吸作用，延缓了丙二醛含量和相对电导率的增加，维持了可溶性固形物质量分数和色泽，保持了鲜切黄瓜硬度。电子舌分析结果表明变形假单胞菌对鲜切黄瓜鲜味和鲜味丰度影响最为明显，气调贮藏抑制了变形假单胞菌导致的各滋味变化。不同处理鲜切黄瓜中挥发性物质存在差异。与接菌空气贮藏组相比，气调贮藏延缓了由变形假单胞菌引起的黄瓜特征香气正己醛、(E,Z)-2,6-壬二烯醛和(Z)-6-壬烯醛相对含量的下降，抑制了2,3-二甲基辛烷、6-甲基-3-庚酮、2-正丙基呋喃和二丙基二硫醚这些特征代谢物的产生。本实验结果可为研究微生物腐败引起的黄瓜营养与风味变化提供理论参考。

Effect of Controlled Atmosphere Storage on Changes in Quality,Taste and Volatile Compounds of Fresh-Cut Cucumber Caused by Spoilage Bacteria

The effects of controlled atmosphere packaging with 3%O2 and 7%CO2 on changes in the nutritional quality,taste and volatile compounds of fresh-cut cucumber caused by Pseudomonas plecoglossicida were studied by electronic tongue,electronic nose and gas chromatography-mass spectrometry.The results showed that the growth of Pseudomonas plecoglossicida decreased the nutritional quality of fresh-cut cucumbers,and controlled atmosphere storage inhibited the respiration rate,delayed the increase in malondialdehyde content and relative conductivity,and maintained the soluble solid content,color and firmness of fresh-cut cucumbers.The results of electronic tongue showed that Pseudomonas plecoglossicida had the most significant effect on the umami and umami richness of fresh-cut cucumbers,and controlled atmosphere storage inhibited the changes in tastes caused by Pseudomonas plecoglossicida.There were significant differences in volatile substances among fresh-cut cucumbers with different treatments.Compared with the control group inoculated with Pseudomonas plecoglossicida and packaged in air,controlled atmosphere packaging delayed the decrease in the characteristic aroma components of hexanal,(E,Z)-nona-2,6-dienal and(Z)-6-nonenal caused by Pseudomonas plecoglossicida,and inhibited the generation of spoilage metabolites like 2,3-dimethyloctane,6-methyl-3-heptanone,2-propylfuran and dipropyl disulfide.This study provides a theoretical basis for research on the nutritional and flavor changes of fresh-cut cucumbers caused by microbial spoilage.