不同质量浓度臭氧化水对鲜切西兰花贮藏品质的影响  

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

作　　者：王宏延[1] 曾凯芳[1] 贾凝[2] 陈存坤[2] 王文生[2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]国家农产品保鲜工程技术研究中心,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品科学》2012年第2期267-271,共5页Food Science

基　　金：天津市农业科学院院长基金项目(09015)

摘　　要：采用不同质量浓度臭氧化水处理鲜切西兰花。结果表明:质量浓度2.0mg/L的臭氧化水处理组保鲜效果最优,在贮藏12d时与对照组相比,质量损失率降低24.37%,VC含量提高40.7%,多酚氧化酶酶活降低23.5%,过氧化物酶酶活降低25.6%;在4℃的条件下,质量浓度2.0mg/L的臭氧化水处理组鲜切西兰花贮藏期可达到15d。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 ℃.

关 键 词：臭氧化水 杀菌 保鲜 鲜切西兰花 

分 类 号：TS205.9[轻工技术与工程—食品科学]