关键词: 高浓度臭氧水, 鲜切花椰菜, 保鲜

Abstract: In this study,effects of high concentration ozonated water on total surface bacterial count,contents of protein and vitamin C,weight loss rate,respiration intensity and surface quality of fresh-cut cauliflower were investigated. Results indicated that high concentration ozonated water(8.12,9.16 and 9.72 mg/L) has prominent effect of eliminating surface bacteria of fresh-cut cauliflower. The higher the concentration of ozonated water. The more effective for eliminating surface bacteria. The presence of ozone delays the metabolism of the fresh-cut cauliflower,therefore,losses of its protein and vitamin C,respiration intensity and weight loss rate can be controlled effectively. The visual evaluation of the fresh-cut cauliflower treated with ozonated water is superior to that of the control. However,when the concentration of ozonated water is too high(over 9.72 mg/L),the nutrients loss occurs,and thus,the prolongation of soaking time at intermediate level of dissolved ozone concentration(9.16 mg/L) is a better measurement for preservation of fresh-cut cauliflower. Based on the above results,it is concluded that ozonated water treatment is an effective and useful method and should be adopted to preserve the quality and assure the safety of fresh-cut cauliflower.

Key words: ozonated water, fresh-cut cauliflower, preservation