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Microbiological and Physiological Attributes of Fresh-Cut Cucumbers in Controlled Atmosphere Storage

文献类型： 外文期刊

作者： Wei, Yabo 1 ; Zheng, Yanyan 2 ; Ma, Yue 2 ; Tong, Junmao 1 ; Zhang, Jian 1 ; Zhang, Yan 4 ; Liang, Hao 4 ; Zhao, Xiaoyan 2 ;

作者机构： 1.Shihezi Univ, Coll Food Sci, Shihezi 832000, Xinjiang, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, 50 Zhanghua Rd, Beijing 100097, Peoples R China

3.Minist Agr, Key Lab Vegetable Postharvest Proc, Beijing Key Lab Fruits & Vegetable Storage & Proc, 50 Zhanghua Rd, Beijing 100097, Peoples R China

4.Longda Food Grp Co Ltd, Jinan 265231, Shandong, Peoples R China

关键词： Antioxidation; Appearance; Controlled atmosphere storage; Fresh-cut cucumbers; Microorganisms

期刊名称：JOURNAL OF FOOD PROTECTION （ 影响因子：2.077； 五年影响因子：2.224 ）

ISSN： 0362-028X

年卷期： 2020 年 83 卷 10 期

页码：

收录情况： SCI

摘要： Fresh-cut cucumbers are popular worldwide, but they are prone to spoilage due to tissue damage caused by processing. The effects of controlled atmosphere storage (CAS) at 3% O-2 and 7% CO2 or 8% O-2 and 2% CO2 on microorganisms and the quality of fresh-cut cucumbers (Cucumis sativus L. cv. Chinese Long) at 4 degrees C and 90% relative humidity were investigated in this study. The results showed that compared with the control group, both controlled atmosphere treatments maintained chlorophyll concentration, appearance, and color of fresh-cut cucumbers effectively; inhibited respiration rate and polyphenoloxidase (PPO) and peroxidase (POD) activity; delayed the decrease in firmness and the increase in relative electrolyte leakage; and inhibited the growth of microorganisms on cucumbers during storage. On day 10, the chlorophyll concentration and firmness of cucumbers stored at 3% O-2 and 7% CO2 was 1.15 and 1.04 times that of cucumbers stored at 8% O-2 and 2% CO2, respectively. Respiration rate, relative electrolyte leakage, polyphenoloxidase activity, peroxidase activity, and levels of total bacteria, coliforms, and Pseudomonas spp. at 3% O-2 and 7% CO2 were 19.79, 6.01, 5.45, 88.50, 18.07, 16.14, and 19.76% lower than at 8% O-2 and 2% CO2, respectively. In conclusion, storage at 3% O-2 and 7% CO2 was effective in inhibiting microorganisms and maintaining the quality of stored fresh-cut cucumbers.

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