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Question

鲜切蔬菜又称为半处理蔬菜（Fresh-cut vegetables）或轻度加工蔬菜（Minimally processed vegetables），是通过对新鲜的蔬菜进行分级、整理、清洗、切分、保鲜、包装等处理，保持生鲜的状态的制品。
本文研究了以下三种内容：1）研究了在常温（25oC左右）与冷藏（4oC）贮藏条件下的几种鲜切蔬菜（）的菌落总数与贮藏到腐烂时间的关系变化。2）研究鲜切蔬菜中得到的微生物菌的分析鉴定。3）研究了在不同时长下的紫外照射是否能影响鲜切蔬菜中所得微生物菌的生长。结论如下：1）在第一部分实验中，鲜切蔬菜中所得微生物菌落总数随着贮藏时间增加而增加。2）在第二部分实验中，鲜切蔬菜（冬瓜、西红柿、南瓜）中所得到的真菌经鉴定均为酵母菌；鲜切西红柿与南瓜中所得到的霉菌均为青霉。3）在第三部分实验中，随着紫外照射时间的增加能够抑制微生物菌的生长；紫外照射对鲜切南瓜中的青霉没有显著的抑制作用。

Answer 1

Fresh cut vegetables and called half processing vegetables (ever) or mild vegetables-how vegetables (Minimally processed vegetables processing), is through to the Fresh vegetables were classified, sorting, cleaning, slit, preservation and so on packing, handling, keep Fresh of the state of the products.

This paper studies the following three contents: 1) the research in normal temperature (25 oC or so) and refrigerated (4 oC) storage conditions of fresh cut vegetables () some of their colonies with storage to decay time total the relationship between the changes. 2) fresh cut vegetables get research of microbial analysis identification. 3) research in different time of ultraviolet irradiation can influence whether fresh cut vegetables in the microbial growth. Conclusions are as follows: 1) in the first part of the experiment, the fresh cut vegetables in the microbial colonies with total storage time increased. 2) in the second part of the experiment, the fresh cut vegetables (wax gourd, tomatoes, pumpkin) from the fungi classics appraisal are yeast; Fresh cut tomatoes and pumpkin from the mould are penicillium. 3) in the third part of the experiments, along with the increase of ultraviolet irradiation time can inhibit microbial growth; Ultraviolet radiation on fresh pumpkin cutting of penicillium no significant inhibitory effect.