Preservation of fresh-cut celery by treatment of ozonated water

被引：169

作者：

Zhang, LK ^{[1
]}

Lu, ZX ^{[1
]}

Yu, ZF ^{[1
]}

Gao, X ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

来源：

FOOD CONTROL | 2005年 / 16卷 / 03期

关键词：

ozonated water; fresh-cut celery; preservation;

D O I：

10.1016/j.foodcont.2004.03.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fresh-cut celery was dipped with ozonated water and evaluated for changes of microbiological population and physiological quality during storage at 4 degreesC. The polyphenoloxidase (PPO) activity and respiration rate of fresh-cut celery was much inhibited by treatment of ozonated water and sensory quality of fresh-cut celery treated with ozonated water was better (alpha = 0.05) than that of non-treated. However, there is no significant difference (alpha = 0.05) between Vitamin C and total sugar of fresh-cut celery treated with ozonated water and non-treated. The best effect of preservation of fresh-cut celery appeared to be the treatment of water ozonated to a 0.18 ppm of concentration, with which the microbial population was lowered to 1.69 LogCFU/g. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：279 / 283

页数：5

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