臭氧水不同处理时间对鲜切菠萝的保鲜效果

为研究臭氧水处理对鲜切菠萝的保鲜效果，采用1．0mg／L的臭氧水分别浸泡处理2、4、6、8min，在冷藏（5℃）过程中每3d测定鲜切的茵落总数、失重率、可溶性固形物和色泽。结果表明：在0d和9d，经臭氧水处理2min、4min、6min、8min的鲜切菠萝的茵落总数分别为对照的36．6％、1．6％、0．98％、0．74％和45．5％、0．40％、0．26％、0．25％，0～6d臭氧处理的鲜切菠萝的还原型抗坏血酸和可溶性固形物含量比对照的含量低，而且臭氧处理时间越长含量越低，但6d后对照均比臭氧处理的含量低；整个贮存期内，臭氧水处理的鲜切菠萝的褐变和失重均比对照的少。臭氧水处理可以延长鲜切菠萝的保质期。

Fresh-keeping effects of ozonated water of different treatment times on fresh-cut pineapple

In order to determine the fresh-keeping effectiveness of ozonated water on fresh-cut pineapple. Fresh pineapple pieces are treated by ozonated water for 2, 4, 6, 8 min, packaged in plastic trays, covered with PE film and stored at 5℃ for 0-9days. The bacterial counts, weight loss, color and total soluble solids were measured at 3-day interval during storage respectively. The results showed that the bacterial counts of fresh-cut pineapple treated by ozonated water for 2, 4, 6, 8 rain were 36.6%,1.6%,0.98%,0.74% and 45.5%,0.40%,0.26%,0.25% of that in control group at 0d and 9d respectively. The content of dehydroascorbic acid and total soluble solid of fresh-cut pineapple treated by ozonated water were lower than that of the control group during 0-6d but higher after 6d, while O-zonated water treatment could inhibit browning and reduce weight loss during storage. Ozonated water treatment could extend expiration date.