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为降低加工用原料芒果病害损失率,满足食品工业生产安全、高效、易操作的要求,研究采用不同温度、不同时间的热水浸泡处理台农1号芒果,分析微生物指标、发病指数、烂果率/烂果减少率等指标,研究热浸处理对芒果加工原料催熟后损失率的影响。结果表明:50℃10～30min、55℃5～15min、60℃3～5min的热浸处理可以显著地降低采后加工用原料芒果表面微生物的含量;抑制芒果催熟过程中病斑面积及数量的增大与增加,降低芒果催熟过程中的烂果率,达到降低芒果原料损失率的目的。其中,60℃3min的热浸处理方法,使烂果减少率达到了75%,不仅达到了通常商业热浸处理条件降低损失率的效果,而且显著地减少了热浸处理的时间,提高了处理效率。
In order to reduce the loss rate of processing mango diseases and meet the requirements of safe, efficient and easy-to-use operation in food industry, this paper studied the treatment of mango in Tai Nong 1 with hot water at different temperatures and different times, and analyzed the indexes of microorganisms, disease index, Rate / rotten fruit reduction rate and other indicators to study the effect of hot-dip treatment on the rate of loss after ripening of mango processing raw materials. The results showed that hot-dip treatment at 50 ℃ for 10 ~ 30min, 55 ℃ for 5 ~ 15min and 60 ℃ for 3 ~ 5min could significantly reduce the surface micro-organism content of postharvest raw material mango; inhibit the lesion area and quantity during mango ripening Increase and increase, reduce the rotten fruit ripening rate in the process of mango to achieve the purpose of reducing the loss rate of mango raw materials. Among them, 60 ℃ 3min hot-dip treatment method, so that rotten fruit to reduce the rate of 75%, not only reached the usual commercial hot-dip treatment conditions to reduce the loss rate effect, but also significantly reduces the hot-dip treatment time and improve the treatment effectiveness.