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1、现代食品科技ModernFoodScienceandTechnology2014,Vol.30,No.8辐照对鲜切彩椒品质的影响11,21111沈月，刘超超，高美须，牟慧，李树锦，赵鑫（1.中国农业科学院农产品加工研究所，北京100193）（2.北京天安农业发展有限公司，北京102200）60摘要：为延长鲜切彩椒的贮藏期，提升产品价值，本文将Coγ辐照技术应用于鲜切彩椒加工过程，研究了不同辐照剂量对鲜切彩椒减菌效果及营养和理化性质的影响。结果表明：辐照对鲜切彩椒具有显著减菌效果。辐照剂量≥0.52kGy的处理可以显
2、著减少鲜切彩椒的细菌总数和大肠菌群数，达到国家和地方标准的要求；辐照对肠炎沙门氏菌（D10=0.22），英诺克李斯特菌（D10=0.21）杀2灭效果显著，可使染菌量小于10cfu/g的鲜切彩椒达到无检出的要求。辐照剂量≤1.81kGy的处理对鲜切彩椒失重率，可溶性固形物，亚硝酸盐含量在5%水平上无显著影响；对鲜切彩椒硬度、Vc含量的下降起延缓作用，对鲜切彩椒的色泽、气味、质地、滋味、组织状态等感官方面可接受性没有显著影响。因此，处于0.52~1.81kGy范围内的辐照剂量可以有效的控制鲜切彩椒的微生物而不影响其食用
3、和感官品质，货架期可达6d。关键词：辐照；减菌；贮藏品质；鲜切彩椒文章篇号：1673-9078(2014)8-212-218EffectofIrradiationonQualityofFreshlyCutColorPepper11,21111SHENYue,LIUChao-chao,GAOMei-xu,MOUHui,LIShu-jin,ZHAOXin(1.InstituteofAgro-ProductsProcessingScienceAndTechnology,ChineseAcademyofAgricultur
4、alSciences,Beijing1001932,China)(2.Tian'anAgriculturalDevelopmentCo.Ltd,Beijing102200,China)60Abstract:Inordertoextendtheshelflifeofcolorpepperandenhanceitsproductvalue,Co-γirradiationwasusedtotheprocessingoffreshlycutcolorpepper.Theeffectofdifferentdosesonthe
5、decontamination,nutritionalvalue,andphysicochemicalpropertiesofcolorpepperwasstudied.Theresultsshowedthatγ-irradiationcouldeffectivelyreducebacterialloadinfreshlycutcolorpepper.Anirradiationdoseof0.52kGyorhighersignificantlyreducedthetotalbacterialcountandcoli
6、formload,thusmeetingtherequirementsofnationalandlocalstandards.IrradiationresultedineradicationofSalmonellaenteritidis(D10=0.22kGy)andListeriainnocua(D10=0.21kGy),withnobacteriadetectedin2thecolorpeppersamples,andacontaminationlevelof10cfu/gwasachieved.Irradia
7、tionatdoses1.81kGyhadnosignificantimpact(above5%level)ontheweightloss,solublesolidcontent,andnitritecontentofthecolorpeppersamples.Moreover,irradiationdelayedthelossoffirmnessandVccontentanddidnotsignificantlyaffectsensoryaspectssuchascolor,smell,texture,flavo
8、r,andtissue.Irradiationof0.52~1.81kGywasthusshowntoeffectivelycontrolmicrobialpopulationinfreshlycutcolorpeppersampleswithoutaffectingitsedibilityorsensoryqualities,whichextendedit
