臭氧水浓度对鲜切菠萝品质的影响

为研究臭氧水浓度对鲜切菠萝的保鲜效果,分别采用0 mg/L、0.87 mg/L、1.1 mg/L、1.4 mg/L、1.8 mg/L的臭氧水浸泡处理鲜切菠萝2 min,装在塑料托盘中并用聚乙烯保鲜膜包裹,在冷藏(5℃)过程中每3 d测定鲜切的菌落总数、抗坏血酸、失重率、可溶性固形物和色泽。结果表明:经0 mg/L、0.87 mg/L、1.1 mg/L、1.4 mg/L、1.8 mg/L臭氧水处理的鲜切菠萝的菌落总数,在处理当天分别为5.3×105 CFU/g、9.3×104 CFU/g、2.6×104 CFU/g、3.6×103 CFU/g、2.5×103 CFU/g;第9 d分别为4.7×108 CFU/g、2.4×107 CFU/g、4.5×106 CFU/g、4.1×105 CFU/g、2.3×105 CFU/g;臭氧水处理可以抑制鲜切菠萝的褐变,减少失重和可溶性固形物消耗,对还原型抗坏血酸含量有一定影响。臭氧水处理可以延长鲜切菠萝的保质期。

Effects of Ozone Water on Microorganism and Quality of Fresh-cut Pineapple

The fresh-keeping effect of ozone water on fresh-cut pineapple was studied in this paper.Fresh-cut pineapple slices were soaked in 0、0.87、1.1、1.4、1.8 mg/L of ozone water for 2 min respectively,then packed in plastic trays,covered with PE film and stored at 5 ℃ for 0~9 days.The bacterial count,ascorbic acid,weight loss rate,soluble solids and color were measured respectively at 3-day interval during cooling storage.The results showed that the bacterial count of fresh-cut pineapple treated with 0、0.87、1.1、1.4、1.8 mg/L of ozone water were 5.3×105、9.3×104 、2.6×104 、3.6×103 、2.5×103 CFU/g respectively on the first day,and 4.7×108、2.4×107 、4.5×106 、4.1×105 、2.3×105 CFU/g On the 9th day.Ozone water teatment could inhibite browning,reduce weight loss and total soluble solid consumption,and had some effects on ascorbic acid content of fresh-cut pineapple.Ozone water treatment could extend the shelf life of fresh-cut pineapple.