鲜切黄瓜在国内外具有很大的消费市场,但在贮藏期间极易受微生物污染而腐败变质。变形假单胞菌是低温贮藏条件下导致鲜切黄瓜腐败的主要微生物之一。该研究以变形假单胞菌为实验菌株,接种至鲜切黄瓜表面后,探讨3%O2、7%CO2气调箱贮藏对菌株生长和侵染情况,对黄瓜细胞壁降解和细胞壁降解引起的生理生化变化的影响。结果表明,与对照组相比,3%O2、7%CO2气调贮藏抑制了变形假单胞菌的生长,保持了细胞壁的完整性,延缓了原果胶的降解,降低了纤维素酶活性,抑制了β-半乳糖苷酶活性的增加和可溶性果胶的产生,从而保持了硬度,延缓了丙二醛含量和相对电导率的增加,维持了鲜切黄瓜的外观和色泽。总之,3%O2、7% CO2气调箱贮藏抑制了由变形假单胞菌导致的鲜切黄瓜细胞壁的降解,延缓了腐败变质。
Fresh-cut cucumber has a large market in the world, but they are prone to spoilage due to the contamination of the microorganisms during storage. Pseudomonas plecoglossicida is one of the main spoilage bacteria that cause the deterioration of fresh cut cucumber at low temperature storage. Fresh-cut cucumber was inoculated with Pseudomonas plecoglossicida, then stored at 3% O2, 7% CO2 controlled atmosphere for study of the growth and the infection of Pseudomonas plecoglossicida, the degradation of cell wall and physiological and biochemical changes caused by cell wall degradation of fresh-cut cucumber. The results showed that 3% O2 and 7% CO2 controlled atmosphere storage inhibited the growth of Pseudomonas plecoglossicida, kept the integrity of cell wall, delayed the degradation of protopectin, reduced the cellulase activity, inhibited the increase of β-galactosidase activity and the production of soluble pectin. And thus maintained firmness and delayed the increase of malondialdehyde content and relative conductivity, which also helped to maintain the appearance and color of fresh-cut cucumber. In conclusion, 3% O2 and 7% CO2 controlled atmosphere storage inhibited the cell wall degradation caused by Pseudomonas plecoglossicida and delayed the spoilage of fresh-cut cucumber.
[1] 赵磊,王丹,马越,等.短波紫外线照射对鲜切黄瓜片品质的影响[J].食品工业, 2019, 40(5): 205-209.
[2] MENG X, ZHANG M, ZHAN Z, et al. Changes in quality characteristics of fresh-cut cucumbers as affected by pressurized argon treatment[J]. Food&Bioprocess Technology, 2014, 7(3): 693-701.
[3] SUN Y, ZHANG Z W, WANG S Q. Study on the bactericidal mechanism of atmospheric-pressure low-temperature plasma against Escherichia coli and its application in fresh-cut cucumbers[J]. Molecules, 2018, 23(4): 975.
[4] SHARMA M, DASHIELL G, HANDY E T, et al. Survival of Salmonella newport on whole and fresh-cut cucumbers treated with lytic bacteriophages[J]. Journal of Food Protection, 2017, 80(4): 668-673.
[5] JOSHI B, MOREIRA R G, OMAC B, et al. A process to decontaminate sliced fresh cucumber(Cucumis sativus) using electron beam irradiation[J]. LWT-Food Science and Technology, 2018, 91: 95-101.
[6] 朱莉,王丹,马越,等.不同包装材料对鲜切黄瓜品质的影响[J].食品工业, 2017, 38(6): 32-36.
[7] WILSON M D, STANLEY R A, EYLES A, et al. Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables: A review[J]. Critical Reviews in Food Science and Nutrition, 2017, 59(3): 411-422.
[8] OLIVEIRA M, ABADIAS M, USALL J, et al. Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables-a review[J]. Trends in Food Science & Technology, 2015, 46(1): 13-26.
[9] BOVI G G, CALEB O J, ILTE K, et al. Impact of modified atmosphere and humidity packaging on the quality, off-odour development and volatiles of ′Elsanta′ strawberries[J]. Food Packaging and Shelf Life, 2018, 16: 204-210.
[10] LI Y, ISHIKAWA Y, SATAKE T, et al. Effect of active modified atmosphere packaging with different initial gas compositions on nutritional compounds of shiitake mushrooms(Lentinus edodes)[J]. Postharvest Biology and Technology, 2014, 92: 107-113.
[11] WAGHMARE R B, ANNAPURE U S. Integrated effect of sodium hypochlorite and modified atmosphere packaging on quality and shelf life of fresh-cut cilantro[J]. Food Packaging and Shelf Life, 2015, 3: 62-69.
[12] SERRADILLA, MANUEL JOAQUN, VILLALOBOS, et al. Study of microbiological quality of controlled atmosphere packaged ′Ambrunés′ sweet cherries and subsequent shelf-life[J]. International Journal of Food Microbiology, 2013, 166(1): 85-92.
[13] HENRIQUE D A T G, SANTOS L O, CUNHA JU′NIOR, et al. Effect of carbon dioxide(CO2) and oxygen(O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage[J]. Journal of Food Science and Technology, 2017, 55(1): 145-156.
[14] NASEF I N. Short hot water as safe treatment induces chilling tolerance and antioxidant enzymes, prevents decay and maintains quality of cold-stored cucumbers[J]. Postharvest Biology and Technology, 2018, 138: 1-10.
[15] 钱磊,张业尼,李涛,等.羧甲基壳聚糖与滑菇肽对杏鲍菇保鲜效果研究[J].食品与发酵工业, 2019, 45(18): 168-175.
[16] KAPETANAKOU A E, TAOVKIS P,SKANDAMIS P N. Model development for microbial spoilage of packaged fresh-cut salad products using temperature and in-package CO2 levels as predictor variables[J]. LWT-Food Science and Technology, 2019, 113: 108 285.
[17] PAN Y G, ZHU J, LI S Y. Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple[J]. Fruits, 2015, 70(2): 101-108.
[18] 刘程惠.鲜切苹果腐败霉菌侵染生物学机理及其臭氧防控研究[D].沈阳:沈阳农业大学, 2016.
[19] 范新光,梁畅畅,郭风军,等.近冰温冷藏过程中果蔬采后生理品质变化的研究现状[J].食品与发酵工业, 2019, 45(18): 270-276.
[20] SHEN X, ZHANG M, DEVAHASTIN S, et al. Effects of pressurized argon and nitrogen treatments in combination with modified atmosphere on quality characteristics of fresh-cut potatoes[J]. Postharvest Biology and Technology, 2019, 149: 159-165.
[21] WAGHMARE R B, ANNAPURE U S. Effects of hydrogen peroxide, modified atmosphere and their combination on quality of minimally processed cluster beans[J]. Journal of Food Science & Technology, 2017, 54(11): 3 658-3 665.
[22] MASHABELA M, MAHAJAN P V, SIVAKUMAR D. Influence of different types of modified atmosphere packaging films and storage time on quality and bioactive compounds in fresh-cut cauliflower[J]. Food Packaging and Shelf Life, 2019, 22: 100 374.
[23] LEE D H, KIM J B, KIM M, et al. Microbiota on spoiled vegetables and their characterization[J]. Journal of Food Protection, 2013, 76(8): 1 350-1 358.
[24] DUKARE A S, PAUL S, NAMBI V E, et al. Exploitation of microbial antagonists for the control of postharvest diseases of fruits: A review[J]. Critical Reviews in Food Science and Nutrition, 2018, 59(2): 1-16.
[25] 宋丹丹,孔庆军,李鸿彬,等.蟠桃褐腐病原菌生物学特性及细胞壁降解酶活性[J].食品科学, 2017, 38(10): 42-48.
[26] FAN K, ZHANG M, JIANG F. Ultrasound treatment to modified atmospheric packaged fresh-cut cucumber: Influence on microbial inhibition and storage quality[J]. Ultrasonics Sonochemistry, 2019, 54: 162-170.
[27] LI M, ZHI H, DONG Y. Textural property and cell wall metabolism of ′Golden Bosc′ and ′d′Anjou’ pears as influenced by oxygen regimes after long-term controlled atmosphere storage[J]. Postharvest Biology and Technology, 2019, 151: 26-35.
