臭氧水处理对绿芦笋贮藏品质的影响

Effect of Ozonated Water on the Quality Change of Green Asparagus

研究了采用0.3 mg/L臭氧水处理的绿芦笋在8℃冷藏期间叶绿素、抗坏血酸、总酸度、水分含量和感官质量的变化。结果表明:处理后绿芦笋中叶绿素、抗坏血酸含量的下降速度低于对照,失重率降低,感官品质明显优于对照组,处理15 min组可延长贮藏期限达到15 d左右,但臭氧水处理对芦笋中总酸度影响不明显。

Green asparagus was treated with 0.3 mg/L of ozonated water and the effect on the contents of chlorophyll, vitamin C, total acid, weight loss ratio and sensory quality were evaluated during storage at 8℃. Experimental results showed that the loss of chlorophyll, vitamin C contents and weight loss ratio of green asparagus with treated of ozonated water was lower than control samples. Sensory quality of green asparagus treated with ozonated water was much better than that controls. Green asparagus could be preserved for about 15 days at 8℃ that treated with ozonated water for 15 rain. However ozonated water had little effect on the total aeid content.