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首页> 外文期刊>Journal of food protection >Influence of fruit variety, harvest technique, quality sorting, and storage on the native microflora of unpasteurized apple cider
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Influence of fruit variety, harvest technique, quality sorting, and storage on the native microflora of unpasteurized apple cider

机译：水果品种，收获技术，质量分选和贮藏对未经巴氏杀菌的苹果酒的原生菌群的影响

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Apple variety, harvest, quality sorting, and storage practices were assessed to determine their impact on the microflora of unpasteurized cider. Seven apple varieties were harvested from the tree or the ground. The apples were used fresh or were stored at 0 to 4 degrees C for < or = 5 months and were pressed with or without quality selection. Cider yield, pH, Brix value, and titratable acidity were measured. Apples, postpressing apple pomace, and cider samples were analyzed for aerobic bacteria, yeasts, and molds. Aerobic bacterial plate counts (APCs) of ciders from fresh ground-picked apples (4.89 log CFU/ml) were higher than those of ciders made from fresh, tree-picked apples (3.45 log CFU/ml). Quality sorting further reduced the average APC to 2.88 log CFU/ml. Differences among all three treatment groups were significant (P < 0.0001). Apple and pomace microbial concentrations revealed harvest and postharvest treatment-dependent differences similar to those found in cider. There were significant differences in APC among apple varieties (P = 0.0001). Lower counts were associated with varieties exhibiting higher Brix values and higher titratable acidity. Differences in APC for stored and fresh apples used for cider production were not significant (P > 0.05). Yeast and mold counts revealed relationships similar to those for APCs. The relationship between initial microbial load found on incoming fruit and final cider microbial population was curvilinear, with the weakest correlations for the lowest apple microflora concentrations. The lack of linearity suggests that processing equipment contributed to cider contamination. Tree-picked quality fruit should be used for unpasteurized cider production, and careful manufacturing practices at cider plants can impact both safety and quality of the final product.
机译：对苹果的品种，收获，质量分选和存储方式进行了评估，以确定它们对未经巴氏杀菌的苹果酒微生物区系的影响。从树或地面上收获了七个苹果品种。苹果可以新鲜使用，也可以在0到4摄氏度下保存<或= 5个月，并在选择或不选择质量的情况下进行压榨。测定苹果酒的收率，pH，白利糖度值和可滴定的酸度。分析了苹果，压榨后的苹果渣和苹果酒样品中的需氧细菌，酵母和霉菌。新鲜地面采摘苹果的苹果酒的需氧菌板计数（APC）（4.89 log CFU / ml）高于新鲜采摘苹果制成的苹果酒的有氧细菌板数（3.45 log CFU / ml）。质量分选进一步将平均APC降至2.88 log CFU / ml。三个治疗组之间的差异均显着（P <0.0001）。苹果和果渣中的微生物浓度显示出与采摘后苹果酒相似的收获和收获后处理依赖性差异。苹果品种之间的APC有显着差异（P = 0.0001）。较低的计数与显示较高的白利糖度值和较高的可滴定酸度的品种有关。苹果酒生产用贮藏和新鲜苹果的APC差异不显着（P> 0.05）。酵母和霉菌计数显示出与APC相似的关系。苹果果实中初始微生物负荷与最终苹果酒微生物种群之间的关系呈曲线关系，而苹果菌群浓度最低的相关性最弱。缺乏线性表明加工设备造成了苹果酒的污染。树采摘的优质水果应用于未经巴氏杀菌的苹果酒生产，苹果酒工厂的谨慎生产做法会影响最终产品的安全性和质量。

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