鲜切莲藕微生物模型的建立及货架寿命预测

研究鲜切莲藕在不同贮藏温度下细菌生长趋势和感官质量的变化，建立微生物生长模型，预测鲜切莲藕的货架寿命；将莲藕切片经保鲜处理、包装后，置4、8和20℃贮藏温度下贮藏，测定贮藏期间鲜切莲藕中细菌总数，利用DPS软件，建立Gompertz模型；结果表明，试验中所建立的Gompertz模型能有效地拟合在不同贮藏温度下鲜切莲藕中细菌总数的动态变化；建立的微生物模型能预测不同贮藏温度下、不同贮藏时间内鲜切莲藕中的细菌总数，为快速、有效地评估鲜切莲藕的货架寿命和微生物安全性，提供了一个方便有效的方法。

Microogranism Growth Model Foundation and Shelf Life Prediction of Fresh-cut Lotus Roots

This research studied the growth trend of bacteria and change of sensory quality of fresh-cut lotus roots during the storage at different temperature. The lotus root slices were treated by preserving and packing, then respectively stored at 4、8 and 20℃, and determined the numbers of bacteria of fresh-cut lotus roots, then found Gompertz model by DPS software; From the results obtained, the Gompertz model could effectively imitate the dynamic change of number of bacteria during different storage temperatures; The growth model could provide a powerful tool to evaluate microbiological population and tissue damage during different storage temperature and period.