作　　者： ; ; ; (杨中波）;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《食品科学》 2008年第7期452-456,共5页

摘　　要： 本实验采用臭氧处理切割的甘蓝,通过正交试验法分析相关生理指标与保鲜效果的关系。结果显示:切割甘蓝的表观呼吸强度随切割强度增大而增强;臭氧水可抑制切割甘蓝呼吸速率并对细胞膜透性有显著影响。L16(45)正交试验结果表明,臭氧浓度0.3μg/L、处理温度1℃、处理时间120s、开口套袋对切割甘蓝的保鲜效果最好。臭氧处理样贮藏期细菌总数比对照样同期低1.5个数量级,样品感官质量优1～2个数量级。 Physiological indexes and preservation effects of fresh-cut cabbage treated with ozone werw studied. Results showed that respiratory rate of the cabbage increases significantly with cutting intensity rising. 0.1～0.3μg/L ozone is found to significantly inhibit respiration of cabbage and to reduce its cell membrane permeability. The optimized preservation conditions by L16（45） orthogonal test are as follows： treating fresh-cut cabbage with 0.3μg/L ozone at 1 ℃ for 120 s, and then open-pocket bagging it. The total bacterial count can be decreased by 15 orders of magnitude, and sensory quality can be enbanced by 1 to 2 orders of magnitude by ozone treatment.

关 键 词： 鲜切甘蓝 臭氧处理 保鲜

领　　域： [农业科学] [农业科学]