不同灭菌时间对鲜食甜玉米贮藏品质的影响

以鲜食甜玉米为试材,以L*值、水分含量、可溶性固形物含量、菌落总数、感官品质等指标为评判标准,结合充氮保鲜包装,研究121℃反压灭菌时间对鲜食甜玉米贮藏品质变化规律的影响。结果表明:经过反压灭菌充氮包装处理后所得甜玉米常温保藏60d后,灭菌40min处理组鲜食甜玉米菌落总数1.9lgCFU/g,可溶性固形物含量11.3%,L*值65.0,水分含量为63.8%,感官评分23.17分,综合考虑各项指标,该处理组贮藏效果最佳。40 min灭菌处理能有效抑制常温贮藏下鲜食甜玉米的微生物生长,保持鲜食甜玉米的原有品质特性,同时抑制籽粒褐变进程,减缓水分降低和可溶性固形物下降速率。

Effect of sterilization time on the quality of fresh sweet corn

The effect of 121°C back pressure sterilization time on changes of storage quality of fresh sweet corn was researched with fresh sweet corn as the test material, L* value, moisture content, soluble solid content (TSS content), total number of bacterial colony and sensory quality as scores, with nitrogen-filled packing. The results showed that after 60 days storage at room temperature, for the group treated by back pressure sterilization for 40 min, the total number of bacterial colony was 1.9 lg CFU/g, the soluble solids content was 11.3%, the L* value was 65.0, the moisture content was 63.8%, and the sensory score was 23.17, which had the best storage effect overall consideration of the indexes. Microbial growth in fresh sweet corn can be effectively inhibited after being sterilized for 40 min and stored at room temperature. The fresh sweet corn maintain the original quality characteristics, and at the same time the browning process of grain is inhibited, and the decrease of water content and TSS content is slow down.