Scientia Agricultura Sinica ›› 2019, Vol. 52 ›› Issue (20): 3661-3671.doi: 10.3864/j.issn.0578-1752.2019.20.016

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Quality Change and Bacteria Succession of Dried Carrot Stored at Different Water Activities

WenJian YANG,HaoLiang PU,LiuQing WANG,QiuHui HU,Fei PEI   

  1. College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety /Key Laboratory of Grains and Oils Quality Control and Processing of Jiangsu Province, Nanjing 210023
  • Received:2019-04-28 Accepted:2019-07-22 Online:2019-10-16 Published:2019-10-28

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Abstract:

【Objective】 The aim of this study was to explore quality change and exogenous bacteria succession in dried carrots at different water activities (aw), so as to provide a theoretical basis for controlling quality deterioration and prolonging shelf life of dried carrots during storage. 【Method】 Dried carrots with uniform size at different aw levels of 0.43, 0.67, 0.78 and 0.84, respectively were stored for 50 d in sealed desiccators. Hardness, microstructure, content of β-carotene and flavor components were then determined, and the changes of exogenous bacteria abundance and succession were also analyzed. 【Result】 Results suggested that lactic acid bacteria were the dominant bacteria in dried carrots. After 50 d storage, the relative abundance of Bacillus spp. in dried carrots stored at aw = 0.43 was significantly higher than that of other groups. However, higher aw levels promoted the growth of Pediococcus spp., Staphylococcus spp. and Lactobacillus spp. Moreover, the higher aw levels reduced the hardness and adhesion of dried carrots microstructure and aggravated the loss of β-carotene, a typical nutrient in dried carrots. E-nose analysis showed that higher aw caused a decrease in olefins and ketones contents, indicating loss of characteristic flavors in dried carrots. On the other hand, the increase of amines content was attributed to growth of lactic acid bacteria. 【Conclusion】 Higher aw promoted the growth of Pediococcus spp., Staphylococcus spp. and Lactobacillus spp., caused a decline in hardness and microstructure adhesion of dried carrots, and accelerated the loss of β-carotene, as well as the deterioration of characteristic flavors.

Key words: dried carrot, water activity, β-carotene, hardness, microstructure, characteristic flavors, bacteria succession

Table 1

MOS sensitivity and selectivity of α-FOX 3000 electronic nose"

编号
Number		 传感器名称
Sensor		 气体检测范围
Odor characteristic sensitivity
1 LY2/LG 氧化气体 Oxidative molecules
2 LY2/G 酮类、醇类 Alcohols and ketones
3 LY2/AA 酮类、氨气 Ketones and Ammonia
4 LY2/GH 有机胺类 Amines
5 LY2/gCTL 含硫化合物 Hydrogen sulphide
6 LY2/gCT 醇类 Ethanols
7 T30/1 酸类 Acids
8 P10/1 氨气、酸类 Ammonia and acids
9 P10/2 烃类 Hydrocarbons
10 P40/1 氟 Freon
11 T70/2 芳香族化合物 Aromatic compounds
12 PA/2 酮类、醇类、有机胺、含硫化合物
Ketones, ethanols, amines and sulfide compounds

Fig. 1

Hardness changes of dried carrots at different aw levels Different lowercase letter indicate significant difference (P＜0.05). The same as below"

Fig. 2

Scanning electron microscope images of dried carrots at different aw levels"

Fig. 3

β-carotene of dried carrots at different aw levels"

Fig. 4

Radar fingerprint chart (A) and PCA (B) of dried carrots at different aw levels"

Fig. 5

Rarefaction curve (A), Shannon rarefaction curve (B), Shannon-Wiener curve (C) and Chao1 index analysis (D) of dried carrots exogenous bacteria"

Fig. 6

Beta diversity analysis of exogenous bacteria in dried carrots A: Cladogram generated from LEfSe analysis; B: Taxa that |LDA|＞2 in cladogram generated from LEfSe analysis; C: Venn analysis; D: Cluster analysis; E: PCA analysis"

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