Effect of ozone water on preserve quality of fresh-cut carrot

SONG Zun-yang; XU Yun-feng; GUAN Hui; LI Feng; LI Da-peng

doi:10.13386/j.issn1002-0306.2016.08.060

SONG Zun-yang, XU Yun-feng, GUAN Hui, LI Feng, LI Da-peng. Effect of ozone water on preserve quality of fresh-cut carrot[J]. Science and Technology of Food Industry, 2016, (08): 326-329. DOI: 10.13386/j.issn1002-0306.2016.08.060

Citation:

Effect of ozone water on preserve quality of fresh-cut carrot

Graphical Abstract

Abstract

Abstract

In this study,fresh-cut carrots were treated with different concentrations of ozone water(10~50 mg/L),and their physicochemical indices,total plate count and sensory quality were evaluated during 4 ℃ storage.Results showed that 40 mg/L of ozone water was significantly effective to inhibit the decease of weight loss,hardness,brittleness,and to suppress the growth of microbes on the surface of the vegetable as compared to other treatments.

FullText(HTML)

References (18)

Supplements (0)

Cited By

Science and Technology of Food Industry

Effect of ozone water on preserve quality of fresh-cut carrot

Abstract

Catalog

Export File

Citation

Format

Content