摘要
以'章姬'草莓(Fragaria ananassa L.cv.'Zhangji')和'红颜'草莓(Fragaria ananassa L.cv.'Hongyan')为材料,研究了草莓采后在(20±0.5)℃或(4±0.5))℃下(RH 80%-90%)贮藏时菌落总数、大肠菌群、霉菌和酵母计数的变化,并结合腐烂率、可溶性固形物含量、硬度和紧实度等品质参数,评估了草莓采后的微生物安全性和食用风险。结果表明:尽管'章姬'和'红颜'草莓在采后3 d内均能较好地维持外观品质和食用口感,低温下甚至能保持至第6天,但两种草莓的菌落总数、酵母和霉菌计数分别在第2天和第3天(20℃)、第3天和第4天(4℃)提高至采摘当天的10倍以上,20℃贮藏的'红颜'草莓第5天时大肠菌群超过200 MPN/g。因此,两种草莓采后贮藏期间有害微生物污染风险的提高先于外观品质和口感指标的劣变,存在微生物食用安全风险。
Taking ＇ Zhangji＇ and ＇Hongyan＇ strawberries as materials,the changes of total colony count,enumeration of coliforms,mold and yeast of the 2 strawberry varieties stored at（20 ±0.5）℃ or（4 ±0.5）℃,RH 80% —90% for 6 days were studied. And combined with the quality parameters such as decay rate,soluble solids content, hardness and tightness, the microbial safety and food risk of strawberry were evaluated. The results showed that although ＇ Zhangji ＇ and ＇ Hongyan ＇ strawberries could better maintain the appearance quality and taste for 3 days after harvest, even for 6 days at low temperatures, but the total number of colony, enumeration of mold and yeast of the 2 strawberry varieties increased to more than 10 times that of the day of picking at the second and third day at 20 ℃, and at the third and fourth day at 4 ℃ respectively. The coliforms enumeration of＇Hongyan＇ stored at 20℃ increased higher than 200 MPN/g after 5 days. Therefore,the increase of the risk of microbial contamination was prior to the deterioration of appearance quality and taste, and there was a risk of microbial food safety.
出处
《上海农业学报》
CSCD
2018年第1期96-100,共5页
Acta Agriculturae Shanghai
基金
上海市科技兴农重点攻关项目[沪农科攻字(2013)第3-2号]
国家农产品质量安全风险评估重大专项(GJFP201601302)
上海市农委青年成长计划项目[沪农青字(2015)第1-31号]
关键词
章姬'草莓
'红颜'草莓
采后
微生物安全
品质劣变
'Zhangji' strawberry
'Hongyan' strawberry
Postharvest
Microbial safety
Quality deterioration
