Microbial and quality evaluation of green peppers stored in biodegradable film packaging
Microbial and quality evaluation of green peppers stored in biodegradable film packaging
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DOI：
10.1016/j.foodcont.2006.07.013
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发表时间：
2007-09-01
期刊：
影响因子：
6
通讯作者：
Shi, John
中科院分区：
文献类型：
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作者：
Koide, Shoji;Shi, John
以绿色辣椒（Capsicum annuum L.）与低密度聚乙烯（LDPE）薄膜包装和穿孔LDPE薄膜包装的效果进行了比较。将每个含有绿色辣椒的包装热封并在10 ℃下储存7天。在储存期间监测微生物水平（需氧菌、大肠菌群、酵母菌和霉菌）和物理化学性质，例如颜色、重量损失、硬度、抗坏血酸浓度、O2和CO2浓度。结果表明，在贮藏期间，颜色、硬度、抗坏血酸浓度和微生物水平（总好氧细菌、霉菌和酵母菌）的理化性质没有显示出显着的变化。在7天的储存期后，大肠菌群中的微生物水平在可生物降解膜包装中增加了小于1 log CFU/g（0.2 log CFU/g），在LDPE膜包装中增加了2.3 log CFU/g，并且在穿孔LDPE膜包装中增加了小于1 log CFU/g（0.9 log CFU/g）。结果表明，具有较高的水蒸气渗透性的可生物降解膜可用于保持新鲜采收的绿色辣椒在气调包装中的质量和卫生条件（防止微生物和昆虫污染）。(c)2006爱思唯尔有限公司版权所有。
The effects of polylactic acid (PLA) based biodegradable film packaging on the microbial and physicochemical quality of green peppers (Capsicum annuum L.) were compared to the effects of low-density polyethylene (LDPE) film packaging, and perforated LDPE film packaging. Each package containing green peppers was heat-sealed and stored for 7 days at 10 degrees C. The microbial levels (aerobic bacteria, coliform bacteria, and yeast and moulds) and physicochemical properties such as colour, weight loss, hardness, ascorbic acid concentration, 02 and CO2 concentrations, were monitored during storage. Results indicated that the physicochemical properties of colour, hardness, ascorbic acid concentration, and microbial levels (total aerobic bacteria, and moulds and yeasts) did not show remarkable changes during storage period. The microbial levels in coliform bacteria were increased by less than 1 log CFU/g (0.2 log CFU/g) in the biodegradable film packaging, 2.3 log CFU/g in LDPE film package, and less than I log CFU/g (0.9 log CFU/g) in the perforated LDPE film package, after 7 days storage period. The results suggest that the biodegradable film with higher water vapor permeability can be used to maintain the quality and sanitary conditions (protection from microbial and insect contamination) of freshly harvested green peppers in modified atmosphere packaging. (c) 2006 Elsevier Ltd. All rights reserved.