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Preservation of fresh-cut celery by treatment with ozonated water.

Author(s) : ZHANG L., LU Z., YU Z., et al.

Type of article: Article

Summary

Fresh-cut celery was dipped in ozonated water and evaluated for changes in the microbiological population and physiological quality during storage at 4 °C. The polyphenoloxidase (PPO) activity and respiration rate of fresh-cut celery was greatly inhibited by treatment with ozonated water and the sensory quality of fresh-cut celery treated with ozonated water was better than that of non-treated celery. However, there was no significant difference in the level of vitamin C and total sugar in fresh-cut celery treated with ozonated water and non-treated celery. The best effect of preservation of fresh-cut celery appeared to be treatment using water ozonated to a 0.18 ppm concentration, thanks to which the microbial population was lowered to 1.69 LogCFU/g.

Details

  • Original title: Preservation of fresh-cut celery by treatment with ozonated water.
  • Record ID : 2005-0816
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 16 - n. 3
  • Publication date: 2005/03

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