不同清洗剂对鲜切生菜品质及贮藏期间微生物的影响

以鲜切散叶生菜为研究对象,分别研究在4℃贮藏条件下,自来水、次氯酸钠和氧泡泡颗粒3种清洗剂对其生理指标、感官品质和微生物生长情况的影响。结果表明,氧泡泡颗粒处理的鲜切生菜感官评分最高,在贮藏至第8天时,仍可以维持较好的品质,可溶性固形物含量比鲜样降低0.8%,维C含量降低1.09 mg/100 g,还原糖含量降低0.11%,叶绿素含量降低1.443 mg/100 g,在一定程度上延缓了生菜的萎蔫,从而延长其货架期,并且菌落总数小于6 lg(CFU/g),具有食用价值。氧泡泡鲜氧颗粒可用于鲜切散叶生菜的清洗,在抑制微生物生长繁殖的同时可以维持较好的感官品质。

Effects of Different Cleaning Agents on the Quality of Fresh Cut Lettuce and Microorganisms During Storage

The influences of cleaning agents conducted respectively with tap water,sodium hypochlorite and Fresh oxygen particles on the physiological index,sensory quality and microbial growth of fresh cut lettuce were studied during storage at 4℃.The fresh-cut lettuce treated by Fresh oxygen particles had the highest sensory score and it could maintain a good quality when stored until the eighth day,compared with fresh sample,soluble solid content decreased by 0.8%,Vc content decreased by 1.09 mg/100 g,reducing sugar content decreased by 0.11%,and chlorophyll content decreased by 1.443 mg/100 g,to some exten,the wilting and the shelf life of lettuce were delayed and extended,and the logarithm of the total plate count was less than 6 lg(CFU/g),so it was edible.Fresh oxygen particles can be used for cleaning fresh cut lettuce,which can inhibit the growth and reproduction of microorganisms while maintaining good sensory quality.