臭氧水处理对鲜切茄子保鲜效果的研究  

Effect of ozonated water on preservation of fresh-cut eggplant

作　　者：王肽[1] 谢晶[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2013年第15期324-328,共5页Science and Technology of Food Industry

基　　金：2012年度国家农业科技成果转化资金项目(2012GB2C000146);上海市科委工程中心建设(11DZ2292800);上海绿叶菜产业技术体系

摘　　要：实验研究了臭氧水处理对鲜切茄子10℃贮藏条件下品质和生理的影响。结果表明,臭氧水处理相比于对照组可以显著杀灭鲜切茄子表面微生物,臭氧水作用时间越长,杀菌越有效。此外,臭氧水处理可以有效维持鲜切茄子的L*值、抑制多酚氧化酶的活性;对可溶性固形物的减少、呼吸强度、质量损失率有很好的控制作用。臭氧水5min的处理切分茄子保鲜效果最佳;臭氧水处理2min因臭氧作用时间短,杀菌和保鲜效果不是很明显,而臭氧水处理10min会在贮藏末期增加样品的呼吸强度,不利于鲜切茄子的贮藏。In this study,effect of ozonated water on quality and physiological of fresh-cut eggplant stored at IO^C were investigated.Results indicated that ozonated water had prominent effect of eliminating bacteria on the surface of fresh-cut eggplant.The higher the concentration of ozonated water,the more effective for eliminating bacteria. Furthermore,the higher level of L＊ value, and inhibition of activities of polyphenol oxidase could be maintained more effectively by ozonated water,losses of total solid （TSS）, respiration intensity and weight loss rate could be controlled effectively.The preservation effect of treatment with ozonated water for 5min was the besLTreatment with ozonated water for 2min had little effect to eliminate bacteria of fresh-cut eggplant.Treatment with ozonated water for 10min increased respiration intensity in the end of storage,which was not good for the storage of fresh-cut eggplant.

关 键 词：臭氧水 鲜切茄子 保鲜 呼吸强度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]