Effect of ozone water combined with modified atmosphere packaging on preservation of fresh-cut Hang cabbage

Authors

LEI Hao, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
XIE Jing, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
QIAO Yongxiang, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
ZHANG Shuanshuan, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Abstract

Fresh-cut hang cabbage cleaned by 1.8 mg/L ozone water was selected as the experimental material, the effect of keeping fresh on fresh-cut Hang cabbage was studied by different gas composition modified atmosphere packages, such as CK for air, A for 5% O₂+ 5% CO₂ +90% N₂, B for 5% O₂+10% CO₂+85% N₂, C for 10% O₂+5% CO₂+85% N₂, D for 10% O₂+10% CO₂+80% N₂. It showed that the 5% O₂+10% CO₂+85% N₂, low oxygen and high carbon dioxide packaging could effectively inhibit the growth of microorganisms, keep good sensory quality, and delayed the decreasing of vitamin C, chlorophyll and soluble solids content, prevented the cabbage excessive water loss, which effectively guaranteed the shelf life of fresh-cut Hang cabbage to more than 15 d.

Publication Date

6-28-2017

First Page

110

Last Page

113,175

DOI

10.13652/j.issn.1003-5788.2017.06.022

Recommended Citation

Hao, LEI; Jing, XIE; Yongxiang, QIAO; and Shuanshuan, ZHANG (2017) "Effect of ozone water combined with modified atmosphere packaging on preservation of fresh-cut Hang cabbage," Food and Machinery: Vol. 33: Iss. 6, Article 22.
DOI: 10.13652/j.issn.1003-5788.2017.06.022
Available at: https://www.ifoodmm.cn/journal/vol33/iss6/22

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