臭氧水对鲜切胡萝卜贮藏品质的影响
Effect of ozone water on preserve quality of fresh-cut carrot
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摘要: 采用不同浓度(10~50 mg/L)的臭氧水对鲜切胡萝卜进行处理,测定了在4℃贮藏过程中样品的理化指标、菌落总数和感官品质。结果表明,40 mg/L臭氧水中处理10 min,可以有效地保持鲜切胡萝卜的硬度和脆度,降低失重率和延缓V_C的降解,同时能延缓表面微生物的生长和繁殖。Abstract: In this study,fresh-cut carrots were treated with different concentrations of ozone water(10~50 mg/L),and their physicochemical indices,total plate count and sensory quality were evaluated during 4 ℃ storage.Results showed that 40 mg/L of ozone water was significantly effective to inhibit the decease of weight loss,hardness,brittleness,and to suppress the growth of microbes on the surface of the vegetable as compared to other treatments.
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