Dissolution and Elimination Characteristics of Ozone in Water and Its Bactericidal Effect on Penicillium expansum

Abstract

Abstract: In this paper, the dissolution and elimination characteristics of ozone in water and its bactericidal effect at various concentrations on Penicillium expansum in apples are described. We found that ozone-blowing time could affect the solubility of ozone. At 12—14 ℃, optimal ozone concentration was achieved after blowing for 15 min. The half-life time of ozone water was 23 min at 12—14 ℃ and 16 min at 29—30 ℃. In addition, ozone water had an obvious bactericidal effect on Penicillium expansum. Treatment of Penicillium expansum for 5 min with 1.2 mg/L ozone water provided a bactericidal rate of 93.00%.

Key words: ozone, properties, Penicillium expansum, bactericidal effect

CLC Number:

References

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