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投稿时间：2016-09-07
投稿时间：2016-09-07
中文摘要: 研究不同贮藏温度下鲜切哈密瓜中微生物的生长趋势及其与感官质量的关系。 测定在 4、10、25 ℃下鲜切哈 密瓜中的微生物总数，利用修正的 Gompertz 模型研究微生物生长规律，并通过微生物数目和感官得分探讨鲜切哈密 瓜的货架期。结果表明，试验中所建立的修正 Gompertz 模型能有效地拟合在不同贮藏温度下鲜切哈密瓜中微生物总 数的动态变化，鲜切哈密瓜的最佳贮藏温度为 4 ℃。当微生物总数≤104 cfu/g，鲜切哈密瓜保持新鲜状态，无明显的褐 变和腐败发生。
Abstract:The relationship of microorganism growth and sensory quality of fresh-cut Hami melon were studied in this paper. The number of microorganism was counted during storage of Fresh-cut Hami Melon at 4，10，25 ℃. The modified Gompertz models were established to study the pattern of microorganism growth in fresh-cut Hami melon. The number of microbes and the sensory score of fresh cut melon were key indices to study shelf life of fresh -cut Hami melon. The results showed that modified Gompertz models were effective to demonstrate the changes of microorganism number in fresh-cut Hami melon at different temperature fluctuation. The optimum storage temperature was 4 ℃.The total number of microorganism was less than 104 cfu/g， fresh-cut Hami melon maintained fresh， without serious browning and obvious corruption.
keywords: fresh-cut Hami melon microorganism growth model storage
文章编号：201711036 中图分类号： 文献标志码：A
基金项目:国家自然科学基金项目（31301469）；石河子大学高层次人 才启动项目 （RCZX201225）； 国家大学生创新创业训练计划项目
（201610759045）
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