摘要
本实验用臭氧水对鲜切西兰花进行浸泡处理,以探讨其对鲜切西兰花表面微生物的杀灭作用及对鲜切西兰花贮藏过程中品质的影响。实验结果表明,臭氧水浸泡处理能有效控制鲜切西兰花表面的微生物,并降低多酚氧化酶活性,保护VC,抑制叶绿素的降解,但对还原糖有一定的影响。其中浓度为2.40×10-6的臭氧水处理使菌落总数降低了一个数量级,酶活降低40%,在贮藏末期叶绿素含量比对照高53%。
Effect of ozone on the quality of fresh-cut broccoli was evaluated. Results indicated that ozone treatment was effective in controlling the microbes in broccolis, lowering enzyme activity, maintaining ascorbic acid level of broccolis, decomposing chlorophyll, but decreasing reducing sugar. The optimum effect of preservation of fresh-cut broccoli appeared to be the treatment of water ozonated to a 2.40 × 10^-6 of concentration, with which the microbial population was lowered 11gCFU/g, the enzyme activity lowered 40%, but the chlorophyll content increased much higher than the control.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第5期254-257,共4页
Food Science
关键词
臭氧
鲜切西兰花
保鲜
ozone
fresh-cut broccoli
fresh-keeping
