预处理方法对鲜切菠萝微生物的影响

为保持和改善鲜切菠萝的贮藏品质，以‘巴厘’菠萝为试材，研究不同预处理方法（对照, 有机酸, 漂烫和有机酸+漂烫）对鲜切菠萝微生物的影响。结果表明：各处理的大肠菌群发生较少且总数极低；在对霉菌的影响上，漂烫处理的抑制效果最明显，至贮藏末期，其霉菌总数仅为CK的1/10，其次是综合处理；鲜切菠萝的酵母菌含量随着贮藏时间的延长不断增多，对照处理上升最快，其次是有机酸处理，而漂烫处理和综合处理的增加缓慢，至贮藏末期（11天），分别比对照低1.7×106 cfu/g和1.5×106 cfu/g，处理间差异极显著（P<0.01）；鲜切菠萝的菌落总数不断增加，对照处理上升最快，其次是有机酸处理，漂烫处理的增加最慢。说明霉菌、酵母菌是鲜切菠萝的主要微生物，漂烫处理能够较显著地抑制鲜切菠萝霉菌、酵母菌和菌落总数的上升，防止果实腐烂变质，而对照和单独酸处理在鲜切菠萝品质保持方面的效果较差。

Effects of Different Pretreatments on Micorganism of Fresh-cut Ananas comosus

In order to maintain and improve the storage quality of fresh-cut Ananas comosus, Ananas comosus ‘Bali’was used to investigate the effects of different pretreatments （control, organic acid, blanching and organic acid combined with blanching） on micorganism during storage. The results showed that there were fewer and lower number of coliform bacteria in storage of fresh-cut pineapple; for the impact of mold, the effect of blanching was the most obvious, the number of fungus was only 1/10 of control when the day 5, followed by the integrated treatment. With the extension of storage time, the yeast content of fresh-cut pineapple increased, the yeast increasing of control treatment was the fastest, followed by organic acid treatment, while, the yeast increasing of blanching and integrated treatments were most slowly, at the end of storage （11 d）, the yeast contents of blanching and integrated treatments were lower 1.7×106 cfu/g and 1.5×106 cfu/g than the control, respectively, there were significant differences among treatments （P0.01）. The colony of fresh-cut pineapple continued to grow during storage, the increase in colony of control was the fastest, followed by organic acid treatment, and blanching treatment. The results indicated that mold and yeast were the main microorganisms ofincreasing in mold, yeast and the total number of colonies could be significantly inhibited by blanching, whereas the effects of control and organic acid treatments were poor for maintaining quality of fresh-cut pineapple.