农业工程学报2012，Vol.28Issue(16)：259-263,5.DOI:10.3969/j.issn.1002-6819.2012.16.040
臭氧处理对切分青椒贮藏品质的影响
Effect of ozone treatment on storage quality for fresh-cut green peppers
摘要
Abstract
In order to explore the effect of ozone, on storage quality for fresh-cut vegetables, changes of hardness, chlorophyll content, Vc content, the total number of colonies and sensory quality of fresh-cut green peppers were studied at 2.14, 4.28, 6.42 and 8.56 mg/cm3 mass concentrations of ozone when stored at 5-8℃. The results showed that the appropriate concentration of ozone could significantly inhibit the decrease of the chlorophyll content, Vc content, sensory quality, hardness of the fresh-cut green peppers and played a significant role in sterilization. Under the treatment with ozone of 6.42 mg/cm3 for 15min, the sensory evaluation of fresh-cut green peppers was 32 score with fresh color, taste, smell quality when the fresh-cut green peppers were stored at 5-8 ℃ for 6 days. Treatment with ozone of 2.14 mg/cm had little effect on storage quality, and that of 8.56 mg/cm was less effective than the untreated group due to the high concentration. The results can provide references for storage of fresh-cut vegetables.关键词
臭氧/冷藏/叶绿素/微生物/切分青椒Key words
ozone, refrigeration, chlorophyll, microorganism, fresh-cut green peppers分类
轻工纺织引用本文复制引用
胡云峰,陈君然,肖娟,胡晗艳,周庆礼..臭氧处理对切分青椒贮藏品质的影响[J].农业工程学报,2012,28(16):259-263,5.基金项目
天津市科技支撑项目(10ZCKFNC2000) （10ZCKFNC2000）
十二五国家科技支撑计划重点项目(2011BAD24B01) （2011BAD24B01）
