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Conservation du céleri fraîchement coupé en le traitant avec de l'eau ozonisée.

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

Auteurs : ZHANG L., LU Z., YU Z., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Preservation of fresh-cut celery by treatment with ozonated water.
  • Identifiant de la fiche : 2005-0816
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 16 - n. 3
  • Date d'édition : 03/2005

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