食品科学 ›› 2012, Vol. 33 ›› Issue (2): 267-271.doi: 10.7506/spkx1002-6630-201202059

• 包装贮运 • 上一篇    下一篇

不同浓度臭氧化水对鲜切西兰花贮藏品质的影响

王宏延,曾凯芳,贾 凝,陈存坤,王文生   

  1. 1.西南大学食品科学学院 2.国家农产品保鲜工程技术研究中心,天津市农产品采后生理与贮藏保鲜重点实验室
  • 出版日期:2012-01-25 发布日期:2012-01-16
  • 基金资助:
    天津市农业科学院院长基金项目(09015)

Effect of Ozonated Water with Various Concentrations on Storage Quality of Fresh-cut Broccoli

WANG Hong-yan,ZENG Kai-fang,JIA Ning,CHEN Cun-kun,WANG Wen-sheng   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agriculture Products, National Engineering and Technology Research Center of Preservation of Agriculture Products, Tianjin 300384, China
  • Online:2012-01-25 Published:2012-01-16

摘要: 采用不同质量浓度臭氧化水处理鲜切西兰花。结果表明:质量浓度2.0mg/L的臭氧化水处理组保鲜效果最优,在贮藏12d时与对照组相比,质量损失率降低24.37%,VC含量提高40.7%,多酚氧化酶酶活降低23.5%,过氧化物酶酶活降低25.6%;在4℃的条件下,质量浓度2.0mg/L的臭氧化水处理组鲜切西兰花贮藏期可达到15d。

关键词: 臭氧化水, 杀菌, 保鲜, 鲜切西兰花

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 ℃.

Key words: ozonated water, sterilization, preservation, fresh-cut broccoli

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