【摘要】 主要研究了在 0℃、4℃和 2 5℃贮藏温度下鲜切生菜中细菌的生长趋势和感官质量的变化。研究结果表明 ,实验中所建立的Gompertz模型能有效地拟合在不同贮藏温度下鲜切生菜中细菌总数的动态变化 ,从而能预测不同贮藏温度下、不同贮藏时间内鲜切生菜中的细菌总数 ,为快速、有效地评估鲜切生菜的货架期和微生物安全性 ,提供了一个方便有效的方法。同时探讨了鲜切生菜中细菌总数与细胞组织腐烂的关系 ,即当细菌总数≤ 1 0 6 cfu/ g ,鲜切生菜的细胞组织不会腐烂。更多还原

【Abstract】 The number of bacteria and sensory quality of fresh-cut lettuce were examined during the storage at 0, 4℃ and 25℃. Experimental results showed that Gompertz models were effective to demonstrate the effect of temperature fluctuation on the change of number of bacteria, thus providing a powerful tool to rapidly and accurately evaluate microbiological safety and predict the shelf life of fresh-cut lettuce. In addition, the relation between the microbiological population and tissue damage was established. It is indicated that the tissue decay did not occur if the number of total bacteria on fresh-cut lettuce was not more than 10 6 cfu/g.更多还原