Study on Ozone Preservation of Fresh-cut Broccoli

Abstract

Abstract: Effect of ozone on the quality of fresh-cut broccoli was evaluated. Results indicated that ozone treatment was effective in controlling the microbes in broccolis, lowering enzyme activity, maintaining ascorbic acid level of broccolis, decomposing chlorophyll, but decreasing reducing sugar. The optimum effect of preservation of fresh-cut broccoli appeared to be the treatment of water ozonated to a 2.40 ×10-6 of concentration, with which the microbial population was lowered 1 lgCFU/g, the enzyme activity lowered 40%, but the chlorophyll content increased much higher than the control.

Key words: , ozone； fresh-cut broccoli； fresh-keeping；

XU Fei-Yan, JIANG Gao-Qiang, CHEN Jian-Chu. Study on Ozone Preservation of Fresh-cut Broccoli[J]. FOOD SCIENCE, 2006, 27(5): 254-257.

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Study on Ozone Preservation of Fresh-cut Broccoli

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