超高压处理对芒果泥品质的影响

为了提升芒果泥的品质，本研究采用了超高压、辐照和低温等离子三种非热加工手段对芒果泥进行处理，并对不同方法的杀菌效果进行分析比较。选取其中较优的方法（超高压），进一步研究其对芒果泥的色度、感官、可溶性固形物含量以及储藏稳定性的影响。结果表明，超高压（≥200 MPa）和辐照（≥3 kGy）处理均对芒果泥有良好的杀菌效果，果泥的菌落总数均≤2 lg(CFU/g)，达到商业无菌标准。但低温等离子处理效果不理想，当处理时间≤6 min时，果泥中的菌落总数均未达到商业无菌标准。超高压处理后芒果泥的口感与对照样品较为接近。大于500 MPa的压力处理后，芒果泥的储存期稳定性较好，特别是用600 MPa处理后的样品，其储存期至少可以达到9个月。这一结果表明，超高压可以在杀灭芒果泥中有害微生物提高芒果泥稳定性的同时，最大限度地保持芒果泥的原有品质。本研究为超高压技术在食品加工中的应用提供了一定的理论依据和方法指导。

Effect of Ultrahigh Pressure Treatment on Quality of Mango Puree

To improve the quality of mango puree, this study adopted three non-thermal processing methods of ultra-high pressure, irradiation and low-temperature plasma to treat mango puree and analyzed and compared the sterilization effects of different methods. The effect of the optimum method (ultrahigh pressure) on the flavor, color, content of soluble solids and storage stability of mango puree was further studied. The results showed that both ultrahigh pressure (≥200 MPa) and irradiation (≥3 kGy) had good bactericidal effect on mango puree, and the total number of bacteria in mango puree ≤2 lg(CFU/g), reached the commercial sterile standard. However, the effect of low temperature plasma treatment was not ideal. When the treatment time was less than 6 min, the total number of bacteria in fruit puree did not reach the commercial sterile standard. The results showed that the taste of mango puree was similar to that of the control sample. The storage life of mango puree treated with pressure greater than 500 MPa was stable, especially the storage life of samples treated with 600 MPa could reach at least 9 months. The results showed that the high pressure could not only killed the harmful microorganisms in mango puree, but also improved the stability of mango puree, and maintained the original quality of mango puree to the maximum extent. This study provided some theoretical basis and method guidance for the application of ultrahigh pressure technology in food processing.