考察了蜜饯（台湾乌梅）贮藏过程中微生物的变化规律，研究了不同防腐处理（0.05%苯甲酸钠、0.03%脱氢醋酸钠、0.05%壳聚糖、0.10%壳聚糖、0.15%壳聚糖、0.20%壳聚糖、紫外线、紫外线+0.025%苯甲酸钠、紫外线+0.038%苯甲酸钠）对微生物控制的影响。研究结果表明：在贮藏期内（5个月），台湾乌梅蜜饯中细菌、霉菌和酵母菌随着时间的延长而不断增加，但增长比较缓慢；脱氢醋酸钠和壳聚糖均可明显抑制台湾乌梅蜜饯中微生物的生长，其中脱氢醋酸钠的抑菌效果甚至优于苯甲酸钠，因此有必要扩大脱氢醋酸钠的使用范围；紫外线处理也可抑制台湾乌梅蜜饯中微生物的生长，建议实际生产过程中增加紫外线照射处理步骤，以达到既控制微生物，又降低苯甲酸钠使用量的双重效果。

Changes in microorganisms during fruit preservation and the effect of different preservative treatments (0.05% sodium benzoate; 0.03% sodium dehydroacetate; 0.05, 0.10, 0.15, and 0.20% chitosan; ultraviolet light; ultraviolet light + 0.025% sodium benzoate; ultraviolet light + 0.038% sodium benzoate) on microbial control of preserved fruit (Taiwan Wumei) were examined. The results indicated that the microbial counts (bacteria, mold, and yeast) increased over time during the storage period (five months); however, the growth rate was relatively slow. Sodium dehydroacetate and chitosan could obviously inhibit microbial growth in preserved fruit (Taiwan Wumei), and the antibacterial effect of sodium dehydroacetate was even better than that of sodium benzoate. Therefore, the use of sodium dehydroacetate in preserving fruits will be beneficial. Additionally, ultraviolet treatment inhibited microbial growth in preserved fruit (Taiwan Wumei). Hence, it is recommended to introduce ultraviolet irradiation treatment into commercial production processes, to achieve the dual effects of microbial control and a reduction in sodium benzoate requirement for preserving fruit.

广州市科技攻关项目(2012J5100055)；广东省科技厅省部产学研项目(2009B090300411)；广东省科技厅项目（2015A090905012）