臭氧水处理鲜切生菜贮藏期间的品质变化  

Study on the Quality Change of Fresh-cut Lettuce Treated with Ozonated Water

作　　者：张立奎[1] 陆兆新[1] 郁志芳[1] 

机构地区：[1]南京农业大学食品科技学院,南京210095

出　　处：《食品与发酵工业》2004年第3期128-131,共4页Food and Fermentation Industries

基　　金：国家科技部"十五科技攻关重大专项"项目资助 (No .2 0 0 1BA5 0 1A10 )

摘　　要：研究了臭氧水处理鲜切生菜在 4℃贮藏期间的细菌总数、大肠菌群、PPO活性、Vc含量、失重率和感官质量的变化。试验结果表明 ,与对照相比 ,采用 0 1 8μg/L臭氧水处理可使鲜切生菜中细菌总数下将 1 5个数量级、大肠菌群数低于 3 0× 1 0 - 2 /g ,PPO活性被抑制、Vc损失减少 ,失重率降低 ,同时 ,贮藏至 9天 ,感官质量明显优于对照组。Fresh-cut lettuce was treated with ozonated water and the effect on total bacterial counts and coliform group, PPO activity, Vc content, weight loss ratio and sensory quality were evaluated during storage at 4℃. Experimental results showed that the number of total bacterial counts on fresh-cut lettuce was reduced by the order of about 10 1.6 with 0.18*#μg/L of ozonated water, and that the number of total coliform group was lowered to less than 30 (MPN/100*#g) (Most Probable Number) by treatment of ozonated water. The Polyphenol Oxidases (PPO) activity of fresh-cut lettuce was much inhibited by ozonated water. The loss of Vc content and weight loss ratio of fresh-cut lettuce treated with 0.18*#μg/L ozonated water was lower than that of the samples with no treatment or treated only at levels of 0.03μg/L and 0.08μg/L. In addition, sensory quality of fresh-cut lettuce treated with ozonated water was much better than that of one non-treated.

关 键 词：臭氧水处理 鲜切生菜 贮藏 品质变化 细菌总数 感官质量 大肠菌群 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]