FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (2): 267-271.doi: 10.7506/spkx1002-6630-201202059

• Packaging & Storage • Previous Articles     Next Articles

Effect of Ozonated Water with Various Concentrations on Storage Quality of Fresh-cut Broccoli

WANG Hong-yan,ZENG Kai-fang,JIA Ning,CHEN Cun-kun,WANG Wen-sheng   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agriculture Products, National Engineering and Technology Research Center of Preservation of Agriculture Products, Tianjin 300384, China
  • Online:2012-01-25 Published:2012-01-16

Abstract: Ozonated water can be used for disinfection, sterilization, deodorization and preservation with multiple advantages such as rapid sterilization rate, simple operation and without residues. It can be used directly for the sterilization of fresh-cut vegetables so that it is a potential technology of cold sterilization and green sterilization. The results showed that the best preservation effect on fresh-cut broccoli was observed at the condition of 2 mg/L ozonated water. Compared with the control, ozonated water-treated fresh-cut broccoli after storage for 12 days revealed a reduction by 24.37% for weight loss rate, an improvement by 40.7% for vitamin C, a decline by 23.5% for polyphenol oxidase activity and a decrease by 25.6% for peroxidase activity. The storage life of fresh-cut broccoli subjected to treatment with 2 mg/L ozonated water can be extended to 15 days at the storage temperature of 4 ℃.

Key words: ozonated water, sterilization, preservation, fresh-cut broccoli

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