臭氧水在鲜切蔬菜贮藏保鲜中应用的研究进展  

Recent Advances in Applications of Ozone Water in Storage and Preservation of Fresh-Cut Vegetables

作　　者：王宏延[1] 曾凯芳[1] 贾凝[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21期355-358,共4页Food Science

基　　金：天津农业科学院院长基金项目(09015);重庆市自然科学基金项目(CSTC2011BB1014)

摘　　要：鲜切蔬菜属于生鲜食品,是一种新兴的蔬菜加工产品,而去皮、切分会破坏蔬菜结构,给鲜切蔬菜带来不利的物理影响,还会导致引发一系列不利的生理生化反应,导致鲜切蔬菜货架期降低,阻碍鲜切蔬菜的加工与销售。臭氧及臭氧水在食品冷杀菌应用方面极具潜力,也是有效的绿色灭菌新方法,非常适合鲜切蔬菜的杀菌保鲜。本文综述臭氧水处理对鲜切蔬菜品质的影响,以期为臭氧水在鲜切蔬菜工业中的应用提供一些依据。Fresh-cut vegetables are a type of emerging processed vegetable products.The structure of fresh-cut vegetables can be destroyed due to peeling and cutting,resulting in adverse physical effects and some adverse physiological and biochemical responses so that the shelf life will be shortened and consequently limit processing and distribution.Ozone and ozone water have great potential for applications in cold sterilization of foods and can provide a new,effective,green technique that is very suitable for the sterilization of fresh-cut vegetables.This paper reviews the effect of ozone water on the quality of fresh-cut vegetables,which will provide references for the application of ozone water in the fresh-cut vegetable industry.

关 键 词：鲜切蔬菜 去皮 切分 生理生化反应 臭氧水 

分 类 号：TS205.9[轻工技术与工程—食品科学]