温度和湿度对储存腌制黄瓜的微生物、酶及物理变化的影响
Influence of temperature and humidity on microbial, enzymatic, and physical changes of stored, pickling cucumbers.
作者信息
Etchells J L, Bell T A, Costilow R N, Hood C E, Anderson T E
出版信息
Appl Microbiol. 1973 Dec;26(6):943-50. doi: 10.1128/am.26.6.943-950.1973.
Pickling cucumbers stored at five temperatures and four relative humidities were examined for growth of eight microbial groups, the activities of two enzyme systems (pectinolytic and cellulolytic), and weight loss. Twenty-four storage tests for 6 days each were conducted during the 2-year study. In general, microbial populations of the eight groups increased rapidly at the higher temperature (>21 C) and humidity (>70%) treatments. Moisture loss of the cucumbers was rapid with combinations of high temperatures and low humidities. The results suggest that the best environmental conditions for storage or transport of cucumbers would be a combination of low temperature (10 C) with high relative humidity (about 95%). These conditions minimized undesirable microbial, enzymatic, and physical changes of stored, pickling cucumbers.
对储存在五种温度和四种相对湿度条件下的腌制黄瓜，检测了八个微生物菌群的生长情况、两种酶系统（果胶分解酶和纤维素分解酶）的活性以及重量损失。在为期两年的研究中，共进行了24次储存试验，每次试验为期6天。总体而言，在较高温度（>21摄氏度）和湿度（>70%）处理条件下，八个菌群的微生物数量迅速增加。在高温和低湿度组合条件下，黄瓜的水分流失很快。结果表明，黄瓜储存或运输的最佳环境条件是低温（10摄氏度）与高相对湿度（约95%）的组合。这些条件可将储存的腌制黄瓜出现的不良微生物、酶促和物理变化降至最低。
Zotero 插件