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...

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.