Abstract
Fresh Hang cabbage, through fresh cutting, was selected to study the effects of preservation with different cleaning sterilization methods (sodium hypochlorite solution with active chlorine with 0.1 g/L; electrolysis of water with: pH 2.3; ozone water: active oxygen concentration of 1.8 mg/L). The results showed that: ozone water was preferable to maintain fresh-cut Hang cabbage sensory quality, bringing the total number of colonies maintained at a low level, significantly delayed ascorbic acid content (P＜0.05), chlorophyll content reduction, and effectively extended the shelf life of Hang cabbage for 6 d.
Publication Date
12-28-2016
First Page
105
Last Page
107,217
DOI
10.13652/j.issn.1003-5788.2016.12.023
Recommended Citation
Hao, LEI; Jing, XIE; Yongxiang, QIAO; Shuanshuan, ZHANG; and Yingying, CHEN
(2016)
"Effects of different cleaning sterilization methods on preservation of fresh-cut Hang cabbage,"
Food and Machinery: Vol. 32:
Iss.
12, Article 23.
DOI: 10.13652/j.issn.1003-5788.2016.12.023
Available at:
https://www.ifoodmm.cn/journal/vol32/iss12/23
References
［1］ 倪玮怡. 上海市郊土壤—蔬菜系统中重金属来源及贡献研究［D］. 上海: 华东师范大学, 2016: 16-17.
［2］ KAUSHIK J, SATYA S, NAIK S N. Food processing a tool to pesticide residue dissipation: a review ［J］. Food Research International, 2009(42): 26-40.
［3］ 雷昊, 谢晶. 新鲜蔬菜采后清洗、包装处理研究进展［J］. 食品与机械, 2016, 32(6): 215-219.
［4］ 侯田莹, 赵园园, 郑淑芳. 次氯酸钠在蔬菜加工中循环利用的杀菌效果评价［J］. 食品科学, 2010, 31(13): 27-30.
［5］ ROBERT Soliva-Fortuny C, OLGA Martín-Belloso. New advances in extending the shelf-life of fresh-cut fruits: a review ［J］. Trends in Food Science & Technology, 2003, 14(9): 341-353.
［6］ 曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导［M］. 北京: 中国轻工业出版社, 2007: 31.
［7］ 林永艳, 谢晶, 朱军伟, 等. 真空预冷对青菜贮藏品质的影响［J］. 食品工业科技, 2012, 33(21): 314-317.
［8］ ZHAN Li-juan, LI Yu, HU Jin-qiang, et al. Browning inhibition and quality preservation of fresh-cut romaine lettuce exposed to high intensity light ［J］. Innovative Food Science & Emerging Technologies, 2012, 14(2): 70-76.
［9］ 张立奎. 鲜切生菜在贮藏期间的微生物生长模型［J］. 食品与发酵工业, 2004, 30(2): 49-49.
［10］ FRANCO Cataldo. DNA degradation with ozone ［J］. International Journal of Biological Macromolecules, 2006, 38(38): 248-254.
［11］ MANJU Sharma, HUDSON James. Ozone gas is an effective and practical antibacterial agent ［J］. American Journal of Infection Control, 2008, 36(8): 559-663.
［12］ 林永艳, 谢晶, 朱军伟, 等. 清洗方式对鲜切生菜保鲜效果的影响［J］. 食品与机械, 2012, 28(1): 211-213.
［13］ 王宏, 董大远. 清洗剂对生菜贮藏保鲜效果的影响［J］. 食品研究与开发, 2006, 27(8): 153-156.
［14］ 邓义才, 赵秀娟. 臭氧的保鲜机理及其在果蔬贮运中的应用［J］. 广东农业科学, 2005(2): 67-69.
［15］ 胡小荣, 陶梅, 卢新雄, 等. 不同含水量大葱种子贮藏过程中的糖代谢研究［J］. 植物遗传资源学报, 2006, 7(1): 85-88.
［16］ 肖卫华, 李里特, 李再贵, 等. 电生功能水对草莓的保鲜试验研究［J］. 食品科学, 2003, 24(5): 152-155.