El Halouat A, Gourama H, Uyttendaele M, Debevere J M
Department of Food Sciences, Ecole Nationale d'Agriculture, Meknes, Morocco.
Int J Food Microbiol. 1998 Jun 16;41(3):177-84. doi: 10.1016/s0168-1605(98)00040-3.
The growth of Aspergillus niger and Zygosaccharomyces rouxii on high moisture prunes and raisins in the presence of preservatives and packed under modified atmospheres was determined. Prunes and raisins adjusted to an aw of 0.84-0.87 in the presence of carbon dioxide atmospheres (40 and 80% CO2) did not support growth of A. niger. However, Z. rouxii spoiled the fruit samples, both in air and under CO2 conditions. Addition of low levels of K-sorbate (186 ppm in prunes and 153 ppm in raisins) or Na-benzoate (176ppm in prunes and 158ppm in raisins) delayed outgrowth of Z. rouxii. The inhibitory effect of preservatives was higher in raisins than in prunes. Modified atmospheres (40% CO2-60% N2 or 80% CO2-20% N2) combined with the addition of 417 and 343 ppm K-sorbate or 383 and 321 ppm Na-benzoate accomplished complete growth inhibition of Z. rouxii and extended the shelf-life of high moisture prunes and raisins at 30 degrees C for at least 6 months.
测定了在有防腐剂存在的情况下，黑曲霉和鲁氏酵母在高水分李子干和葡萄干上的生长情况，以及在气调包装下的生长情况。在二氧化碳气氛（40%和80% CO₂）中，将李子干和葡萄干的水分活度调节至0.84 - 0.87时，不支持黑曲霉的生长。然而，鲁氏酵母在空气和CO₂条件下都会使水果样品变质。添加低水平的山梨酸钾（李子干中186 ppm，葡萄干中153 ppm）或苯甲酸钠（李子干中176 ppm，葡萄干中158 ppm）会延迟鲁氏酵母的生长。防腐剂对葡萄干的抑制作用比对李子干更强。气调包装（40% CO₂ - 60% N₂或80% CO₂ - 20% N₂）与添加417和343 ppm山梨酸钾或383和321 ppm苯甲酸钠相结合，可完全抑制鲁氏酵母的生长，并将高水分李子干和葡萄干在30℃下的货架期延长至少6个月。
