Abstract: The sterilization capability of ozone is 3 times that of chloride, and the sterilization speed of ozone is 300 to 600times faster than that of chloride. With the advantage of no residue, and the specificity of the nonthermal sterilization, ozone isspecially suitable for the sterilization and fresh-keeping of fresh-cut vegetables. Experiments on the application of ozone to thefresh-cut celery showed that: after celery was immersed in the water mixed with ozone at the concentration of 0.3mg/L for 10minutes, the microbes at its surface was degraded 102 in numerical count; its enzyme activity was lowered 50%; its inspirationintensity was lowered 80%; its vitamin C was not destroyed; and its sensory evaluation was good; it could be preserved for 20days at most at the temperature of 4℃.

Key words: Ozone, fresh-cut celery, fresh-keeping