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新鲜菠萝经机械削皮、去果眼、切分和清洗后用 4种保鲜方法处理 ,分别在 4～ 5℃和 14～ 15℃下贮存 ,并测定菠萝的呼吸强度、可溶性固形物和可滴定酸含量 ,菌落总数、大肠菌群、霉菌和酵母及致病菌 ,同时进行色、香、味和质地等的感官评定。试验结果表明 ,含 0 2～ 0 4g/ 10 0mL食盐、 8～ 12g/ 10 0mL蔗糖和 0 3～ 0 5g/ 10 0mL柠檬酸的溶液于 6 6～ 75℃处理 3～ 6min能使菠萝的生命活动维持在较低水平 ,保持菠萝原有的新鲜状况 ,且产品的各项微生物指标均符合即食产品的卫生要求。产品贮存在 14～ 15℃下 7d或 4～ 5℃下 14d均无明显的质量变化。据此提出了即食菠萝产品的质量指标和要求。
Fresh pineapple was mechanically peeled, removed to the eye, sliced and washed, and then treated with four fresh-keeping methods. The fresh pineapples were stored at 4 ~ 5 ℃ and 14 ~ 15 ℃, respectively, and the respiration intensity, soluble solids and titratable Acid content, the total number of colonies, coliform bacteria, mold and yeast and pathogens, while sensory evaluation of color, aroma, taste and texture. The results showed that pineapple’s life could be achieved by treating the solution containing 0 2 ~ 0 4g / 10 0mL salt, 8 ~ 12g / 10 0mL sucrose and 0 ~ 0 05g / 100mL citric acid at 6 6 ~ 75 ℃ for 3 ~ 6min Activities to maintain a low level, to maintain the original fresh pineapple status, and the product of the microbiological indicators are in line with the hygiene requirements of ready-to-eat products. The product stored at 14 ~ 15 ℃ for 7d or 4 ~ 5 ℃ for 14d showed no obvious quality change. Accordingly, the quality indicators and requirements of ready-to-eat pineapple products are proposed.