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