不同高压与温度处理对鲜切生菜及其货架期微生物的影响

doi:10.3864/j.issn.0578-1752.2012.22.012

Abstract

Abstract: 【Objective】There exists micro-organism safety problem for fresh cut lettuce, so the high hydrostatic pressure (HHP) and temperature were combined to see if there was a synergetic effect on reducing the micro-organism counts, and the micro-organism counts of fresh cut lettuce processed by HHP were also needed to be understood during shelf life.【Method】Aerobic plate counts and coliform counts of fresh cut lettuce were investigated after treated by 50 MPa, 100 MPa and 200 MPa for 5 min and 20 min at 5℃, 15℃ and 25℃, respectively, and the micro-organism counts of fresh cut lettuce processed by HHP during 6 days shelf life at 4℃ were also analyzed.【Result】A significant synergetic role was existed between pressure (50-200 MPa) and time (5-20 min) on reducing the aerobic plate counts and coliform counts of fresh cut lettuce (P＜0.01), but temperature had no synergetic effects with pressure and time on reducing the micro-organism counts(P＞0.05). The treatment with 200 MPa for 20 min reduced aerobic plate counts and coliform counts of fresh cut lettuce by 0.42 log CFU/g and 0.71 log CFU/g, respectively. Whatever HHP treated or not, aerobic plate counts increased with the extending of shelf life at 4℃, at the 6th day, the aerobic plate counts increased by 1.0 log CFU/g, but HHP treatments induced more microbes growth. The coliform counts decreased during shelf life, especially in HHP treatment, which showed non-detected counts at the 6th day, while the control still had 9% coliform counts.【Conclusion】High hydrostatic pressure reduced the aerobic plate counts and coliform counts of fresh cut lettuce significantly, but temperature (5-25℃) did not show the synergetic effect. During 6 days shelf life at 4℃, the coliforms counts of fresh cut lettuce treated by HHP was inhibited significantly, but the aerobic plate counts increased more than that of the control. Like other processing technologies, HHP also needs other synergetic factors such as HHP resistant varieties, HACCP and so on to realize the assurance of quality and safety of fresh cut fruits and vegetables simultaneously.

Key words: fresh cut lettuce , high hydrostatic pressure , temperature , micro-organisms , shelf life

ZHANG Xue-Jie, YE Zhi-Hua. Effects of Hydrostatic High Pressure and Temperature on the Micro- Organisms of Fresh-Cut Lettuce and During Its Shelf Life[J].Scientia Agricultura Sinica, 2012, 45(22): 4660-4667.

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Effects of Hydrostatic High Pressure and Temperature on the Micro- Organisms of Fresh-Cut Lettuce and During Its Shelf Life

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