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

doi:10.3969/j.issn.1673-1689.2019.03.015

Home > Archive>Volume 38, Issue 3, 2019 >103-110. DOI:10.3969/j.issn.1673-1689.2019.03.015

Microbial Growth Kinetics Model of  Pseudomonas fulva and Shelf Life Prediction for Fresh-Cut Lettuce
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                        10.3969/j.issn.1673-1689.2019.03.015
                    
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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.

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XU Xiaoxia, CHEN Anjun, WANG Tingyu, LI Jiaxin, ZHAO Jiangxin, LI Jiansen, AO Xiaolin. Microbial Growth Kinetics Model of Pseudomonas fulva and Shelf Life Prediction for Fresh-Cut Lettuce[J]. Journal of Food Science and Biotechnology,2019,38(3):103-110.

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Online: June 21,2019
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