接种致病菌的樱桃番茄辐照效应研究

为明确辐照对樱桃番茄杀菌效果及其品质特性的影响,以樱桃番茄为材料,分析了樱桃番茄中大肠杆菌、沙门氏菌和李斯特氏菌3种致病菌D_(10)值,并对辐照样品在室温下贮藏0、2、4、6、8、10 d后的色泽和可溶性固形物含量进行了分析。结果表明,樱桃番茄中接种的大肠杆菌、沙门氏菌和李斯特氏菌的D_(10)值分别为0.088、0.243和0.264 kGy;辐照剂量低于2.0 kGy时对樱桃番茄在室温条件下色泽L*值、a*值、b*值及可溶性固形物含量无显著影响(P0.05)。因此,2.0 kGy可以作为樱桃番茄辐照的适宜剂量。本研究结果为降低樱桃番茄的致病微生物含量及辐照技术在保障生鲜果蔬受致病菌污染的应用提供了一定的技术支持。

Research on the Cherry Tomato Irradiation Effect of Inoculated Bacteria

This experiment was conducted to investigate the effect of irradiation on the sterilization effect and quality characteristics of cherry tomato.Cherry tomatos were selected as experiment materials D10 values of selected pathogens,colour,content of soluble solid were detected at room temperature after storing for 0,2,4,6,8,10 days.Results showed that D10 values of E.coli,Salmonella enteritidis,Listeria innocua inoculated in cherry tomato were 0.088 kGy,0.243 kGy and 0.264 kGy,respectively.Under room temperature irradiation at doses lower than 2.0 kGy did not have significant effects on L* values,a* values,b* values,or soluble solids content (SSC) of cherry tomato (P ＞ 0.05).Thus 2.0 kGy could be a suitable irradiation dose for Cherry tomato.This paper provided technical support in decreasing the content of pathogenic microorganism on cherry tomatos preservation,and also expanded a good application area for irradiation technology to use in fresh fruits and vegetables preservation.