鲜切甘蓝O3处理与保鲜效果研究

食品科学 ›› 2008, Vol. 29 ›› Issue (7): 452-456 .

鲜切甘蓝O3处理与保鲜效果研究

吴建生,姚勇芳,陈祖佑,杨中波

仲恺农业工程学院轻工食品学院；广东轻工职业技术学院食品与生物工程系；丰隆农产有限公司广东广州510225；广东广州510312；广东广州510225；广东广州510440

出版日期:2008-07-15 发布日期:2011-07-28

Study on Ozone Treatment of Fresh-cut Cabbage and Its Preservation Effects

WU Jian-Sheng, YAO Yong-Fang, CHEN Zu-You, YANG Zhong-Bo

1.College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2. Department of Food and Bioengineering, Guangdong Industry Technical College, Guangzhou 510312, China; 3.Fonglong Agricultural Products Corporation Limited, Guangzhou 510440, China

Online:2008-07-15 Published:2011-07-28

摘要/Abstract

摘要： 本实验采用臭氧处理切割的甘蓝,通过正交试验法分析相关生理指标与保鲜效果的关系。结果显示:切割甘蓝的表观呼吸强度随切割强度增大而增强;臭氧水可抑制切割甘蓝呼吸速率并对细胞膜透性有显著影响。L16(45)正交试验结果表明,臭氧浓度0.3μg/L、处理温度1℃、处理时间120s、开口套袋对切割甘蓝的保鲜效果最好。臭氧处理样贮藏期细菌总数比对照样同期低1.5个数量级,样品感官质量优1～2个数量级。

关键词: 鲜切甘蓝, 臭氧处理, 保鲜

Abstract: Physiological indexes and preservation effects of fresh-cut cabbage treated with ozone werw studied. Results showed that respiratory rate of the cabbage increases significantly with cutting intensity rising. 0.1～0.3μg/L ozone is found to significantly inhibit respiration of cabbage and to reduce its cell membrane permeability. The optimized preservation conditions by L16(45) orthogonal test are as follows: treating fresh-cut cabbage with 0.3μg/L ozone at 1 ℃ for 120 s, and then open-pocket bagging it. The total bacterial count can be decreased by 15 orders of magnitude, and sensory quality can be enbanced by 1 to 2 orders of magnitude by ozone treatment.

Key words: fresh-cut cabbage, ozone treatment, preservation

吴建生, 姚勇芳, 陈祖佑, 杨中波. 鲜切甘蓝O3处理与保鲜效果研究[J]. 食品科学, 2008, 29(7): 452-456 .

WU Jian-Sheng, YAO Yong-Fang, CHEN Zu-You, YANG Zhong-Bo. Study on Ozone Treatment of Fresh-cut Cabbage and Its Preservation Effects[J]. FOOD SCIENCE, 2008, 29(7): 452-456 .

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