鲜切生菜中荧光假单胞菌生长动力学模型和货架期预测

Microbial Growth Kinetics Model of Pseudomonas fulva and Shelf Life Prediction for Fresh-Cut Lettuce

摘要:

为了快速预测鲜切生菜中荧光假单胞菌的生长动态，评价温度对鲜切生菜剩余货架期的影响，以引起鲜切生菜腐败的荧光假单胞菌为研究对象，研究不同温度（0、4、10、25 ℃）对其生长的影响，建立和验证荧光假单胞菌生长动力学模型以及鲜切生菜剩余货架期的预测模型。结果表明：建立的修正的Gompertz方程拟合相关系数R2均在0.99以上，二级模型偏差度和准确度均在0.9~1.05之间，说明建立的一级和二级模型能够真实有效的预测鲜切生菜中荧光假单胞菌的生长情况。以鲜切生菜在7 ℃和15 ℃货架期的实测值进行剩余货架期模型的验证，相对误差分别为-12.53%和9.49%，表明建立的模型能够快速可靠的预测鲜切生菜的剩余货架期。

Abstract:

In order to rapidly predict the dynamic growth of spoilage microorganisms in fresh-cut lettuce and make quantitative evaluation of the impact of temperature on the shelf life of fresh-cut lettuce，thus providing an effective method for the rapid and effective estimation of shelf life. Pseudomonas fulva，which caused the spoilage of fresh-cut lettuce was chosen as the study object in this paper. We studied the effects of temperature on the growth of Pseudomonas fulva in fresh-cut lettuce，established and validated the corresponding microbial growth kinetics model and remaining shelf life prediction model of fresh-cut lettuce stored at different temperatures．Experiment results showed that the Gompertz equation fitting correlation coefficient was beyond 0.99，the bias factor and accuracy factor of secondary model were in the range of 0.9~1.05. The research results indicated that the primary model and secondary model were valuable for the growth of Pseudomonas fulva in fresh-cut lettuce. The remaining shelf life model was validated by the measured values of fresh-cut lettuce at 7 ℃ and 15 ℃，the relative errors between predicted and real shelf life were -12.53% and 9.49% respectively，which showed that the established model can predict the remaining shelf-life of fresh-cut lettuce quickly and reliably.