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首页> 外文期刊>Food science and technology research >Application of a Combined Decontamination Method for Fresh Produce Using SAHW, Sucrose Fatty Acid Ester and Microbubbles
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Application of a Combined Decontamination Method for Fresh Produce Using SAHW, Sucrose Fatty Acid Ester and Microbubbles

机译：SAHW，蔗糖脂肪酸酯和微泡联合净化方法在新鲜农产品中的应用

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摘要

Combined sequential treatment using 100 mg/L sucrose monopalmitate solution under microbubble generation and soaking in slightly acidic hypochlorous water containing 30 mg/L available chlorine for 5 min at 50℃ was tested for decontamination of ginger, Japanese ginger, perilla, parsley, Welsh onion and cucumber, and at 20℃ for strawberry. Viable bacterial count was reduced by about 2 log cfu/g in perilla, parsley, and Welsh onion. Ginger, parsley and Welsh onion maintained viable counts of less than 5 log cfu/ g during 6 days of subsequent cold storage at 6℃. Viable count for cucumber decreased by only 1 log cfu/ g after combined treatment, and increased to 5.5 log cfu/g after storage for 6 days at 6℃. For decontamination of strawberry, as 50℃ treatment with SAHW damaged the surface, the treatment was performed at 20℃. After combined sequential treatment, viable bacterial count decreased from 4.5 to 2.0 log cfu/g, and increased slightly to 2.5 log cfu/g after storage at 6℃ for 6 days. Fungal count for strawberry also decreased from 4.9 to 2.3 log cfu/g immediately after treatment and did not increase after storage for 6 days. These results indicate the great potential of this approach in sanitization of fresh fruits and vegetables.
机译：测试了在微气泡产生下使用100 mg / L蔗糖单棕榈酸溶液的顺序处理和在含有30 mg / L有效氯的弱酸性次氯水中于50℃下浸泡5分钟的综合处理，以测试姜，日本姜，紫苏，欧芹，大葱的去污效果。和黄瓜，草莓则在20℃下使用。紫苏，欧芹和威尔士洋葱中的活细菌数减少了约2 log cfu / g。随后，在6℃下冷藏6天，生姜，欧芹和威尔士洋葱的活菌数保持在5 log cfu / g以下。组合处理后黄瓜的存活量仅降低了1 log cfu / g，而在6℃下储存6天后，其存活率增加至5.5 log cfu / g。为了对草莓进行去污，由于SAHW在50℃处理会损坏表面，因此在20℃进行处理。联合序贯处理后，在6℃下保存6天后，活细菌数从4.5 log cfu / g降低到2.5 log cfu / g。草莓的真菌计数在处理后立即也从4.9 log cfu / g下降到2.3 log cfu / g，并且在储存6天后没有增加。这些结果表明该方法在新鲜水果和蔬菜消毒中具有巨大的潜力。

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  • 来源
    《Food science and technology research》 |2011年第6期|p.555-559|共5页
  • 作者

    Kevin Webby Soli; Asako Yoshizumi; Mami Yamakawa; Tomoko Mishima; Ken-ichi Honjoh; Takahisa Miyamoto;

  • 作者单位

    Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 6-10-1, Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan;

    Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 6-10-1, Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan;

    Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 6-10-1, Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan;

    Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 6-10-1, Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan;

    Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 6-10-1, Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan;

    Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 6-10-1, Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    slightly acidic hypochlorous water; sucrose fatty acid ester; microbubble; non-thermal decontamination; sanitization; electrolyzed water; fresh produce;

    机译：弱酸性次氯水;蔗糖脂肪酸酯;微泡非热净化;消毒电解水;新鲜农产品;

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