บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Preservation of fresh-cut celery by treatment of ozonated water

Likui Zhang, Zhaoxin Lu , , Zhifang Yu and Xiang Gao

Food Control, Volume 16, Issue 3, March 2005, Pages 279-283

2005

บทคัดย่อ

Preservation of fresh-cut celery by treatment of ozonated water

Fresh-cutcelery was dipped with ozonated water and evaluated for changes of microbiological population and physiological quality during storage at 4 °C. The polyphenoloxidase (PPO) activity and respiration rate offresh-cutcelery was much inhibited by treatment of ozonated water and sensory quality offresh-cutcelery treated with ozonated water was better ( =0.05) than that of non-treated. However, there is no significant difference ( =0.05) between Vitamin C and total sugar offresh-cutcelery treated with ozonated water and non-treated. The best effect of preservation offresh-cutcelery appeared to be the treatment of water ozonated to a 0.18 ppm of concentration, with which the microbial population was lowered to 1.69 LogCFU/g.