Adegoke G O, Ndife J
Department of Food Technology, University of Ibadan, Nigeria.
Plant Foods Hum Nutr. 1993 Jan;43(1):77-85. doi: 10.1007/BF01088099.
In the maintenance of shelf-stability, nutritional and organoleptic properties of ground melon 'egusi'-Colocynthis citrullus L., vacuum-packaged samples were found to be better than unpackaged samples and samples treated with 0.2% butylated hydroxyanisole (BHA) and 0.02% BHA + 0.045% sodium metabisulphite. After 56 days at 35 degrees C, stored samples showed significant differences (P < or = 0.01) in chemical composition peroxide value (PV), fungal counts and organoleptic attributes. Lipid oxidation and, to a lesser extent, fungal deterioration were responsible for the spoilage of stored ground melon kernel. The dominant fungal flora isolated from stored samples were of the genera Penicillium, Botryodiplodia, Rhizopus and Aspergillus.
在维持真空包装的瓜类“埃古西”（刺角瓜 - 西瓜属）的货架稳定性、营养和感官特性方面，发现真空包装的样品优于未包装的样品以及用0.2%丁基羟基茴香醚（BHA）和0.02%BHA + 0.045%焦亚硫酸钠处理的样品。在35摄氏度下储存56天后，储存的样品在化学成分过氧化值（PV）、真菌数量和感官属性方面表现出显著差异（P≤0.01）。脂质氧化以及在较小程度上的真菌变质是储存的瓜仁变质的原因。从储存样品中分离出的主要真菌菌群为青霉属、葡萄座腔菌属、根霉属和曲霉属。
