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《Journal of Henan Agricultural Sciences》 2007-03
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Research on Microorganism Growth Model during Fresh-cut Apple Storage

LIU Xin-you1,NAN Hai-juan2,HAO Ya-qin2,GAO Yuan-jun3*,TANG Xue-yan1,ZHANG Fang1 (1.Luohe School of Food Industry,Luohe 462000,China;2.Department of Food Science,Henan Institute of Sciesnce and Technology,Xinxiang 453003,China;3.School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)  
The regulation of microorganism growth and the relation between number of bacteria and sensory quality of fresh-cut apples were studied during the storage under different temperatures through establishing Gomperts models and comparing the number of bacteria and the score of sensory.The results showed that Gomperts models were effective to demonstrate the effects of temperature fluctuation on the changes of bacteria number and could be used as a tool to rapidly and accurately evaluate microbiological safety.For fresh-cut apples to keep fresh and from serious browning,the optimum storage temperature was 4℃ and the total number of bacteria was less than 104 cfu/g.
【Fund】: 漯河市科技攻关项目(2004066)
【CateGory Index】: S661.1
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【Citations】
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1 Zhang Likui 1 Lu Zhaoxin 1 Wang Hongxi 2 1(College of Food Science and Technology, Nanjing Agriculture University,Nanjing, 210095) 2(Department of Applied Math, Anhui Agricultural University, Hefei, 230036);Microorganism Growth Model on Storage of Fresh-cut Lettuce[J];Food and Fermentation Industries;2004-02
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【Co-citations】
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1 GAO Yuan-jun et al(School of Food and Bio-engineering,Zhengzhou Light Industry College,Zhengzhou Henan 450002);Research on Preservation of Fresh-cut Apples[J];Journal of Anhui Agricultural Sciences;2008-03
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