2ROLLER S, CHIM G W. Physiologica consequences of mini mally processed fruits and vegetables[J]. Journal of Food Quality, 1987, 31 (10): 157-162.
3AHVENAINEN R. New approaches in improving the shelf life mini- mally processed fruit and vegetables[J]. Trends in Food Science and Technology, 1996(7): 179-187.
4KANOFSKY J R, SIMA P. Single oxygen production from the reac- tions of ozone with biologjcal molecules[J]. Journal of Biological Chemistry, 1991 266: 9039-9042.
5WILLIAMS S K, RODRICK G E, WEST R L. Sodium lactrate affects shelf life and consumer acceptance of fresh catfish catfish fillets under simulated ratail conditions[J]. J of Food Science, 1995, 60(3): 636-639.
6RICE R G, FARQUHAR W, BOLLYKYL J. Review of the application of ozone for increasing storage time of perishable foods[J]. Ozone Science and Engineering, 1982(4): 147-163.
7SKOG L J, CHU C L. Effect of ozone on qualifies of fruits and vegetables in cold storage[J]. Can J Plant Sci, 2001, 81(6): 773-778.
