食品科学2012，Vol.33Issue(2)：267-271,5.
不同质量浓度臭氧化水对鲜切西兰花贮藏品质的影响
Effect of Ozonated Water with Various Concentrations on Storage Quality of Fresh-cut Broccoli
摘要
Abstract
Ozonated water can be used for disinfection,sterilization,deodorization and preservation with multiple advantages such as rapid sterilization rate,simple operation and without residues.It can be used directly for the sterilization of fresh-cut vegetables so that it is a potential technology of cold sterilization and green sterilization.The results showed that the best preservation effect on fresh-cut broccoli was observed at the condition of 2 mg/L ozonated water.Compared with the control,ozonated water-treated fresh-cut broccoli after storage for 12 days revealed a reduction by 24.37% for weight loss rate,an improvement by 40.7% for vitamin C,a decline by 23.5% for polyphenol oxidase activity and a decrease by 25.6% for peroxidase activity.The storage life of fresh-cut broccoli subjected to treatment with 2 mg/L ozonated water can be extended to 15 days at the storage temperature of 4 ℃.关键词
臭氧化水/杀菌/保鲜/鲜切西兰花Key words
ozonated water/sterilization/preservation/fresh-cut broccoli分类
轻工纺织引用本文复制引用
王宏延,曾凯芳,贾凝,陈存坤,王文生..不同质量浓度臭氧化水对鲜切西兰花贮藏品质的影响[J].食品科学,2012,33(2):267-271,5.基金项目
天津市农业科学院院长基金项目 （）
