[1]富新华.臭氧水对鲜切西兰花微生物污染的控制作用[J].北方园艺,2012,36(21):124-126.
FU Xin-hua.The Control Function of Ozone Water Treatment on Microbial Contamination of Fresh-cut Broccoli[J].Northern Horticulture,2012,36(21):124-126.
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FU Xin-hua.The Control Function of Ozone Water Treatment on Microbial Contamination of Fresh-cut Broccoli[J].Northern Horticulture,2012,36(21):124-126.
臭氧水对鲜切西兰花微生物污染的控制作用
《北方园艺》[ISSN:1001-0009/CN:23-1247/S]
卷:
第36卷
期数:
2012年21期
页码:
124-126
栏目:
出版日期:
2012-11-15
- Title:
- The Control Function of Ozone Water Treatment on Microbial Contamination of Fresh-cut Broccoli
- 文章编号:
- 1001-0009（2012）21-0124-03
- Keywords:
- ozone water; fresh-cut broccoli; microbial contamination
- 分类号:
- S 635.909+.3
- 文献标志码:
- A
- 摘要:
- 以鲜切西兰花为试材，研究臭氧水不同浓度及时间处理对其表面霉菌和酵母菌、细菌总数及大肠菌群等微生物污染的控制作用。结果表明：臭氧水能有效地降低微生物对鲜切西兰花的污染，使鲜切西兰花霉菌和酵母菌总数降低1个数量级，细菌总数降低2～3个数量级。2.0、4.0 mg/L臭氧水处理贮藏8 d大肠菌群数量全部符合烹调食用标准，实现了延长货架期、保证食用安全、增加商品价值的目的。
- Abstract:
- With fresh-cut broccoli as test materials，control function of ozone water of different concentrations and treatment time on the surface of moulds and yeasts，bacteria，coliform bacteria and other microbial contamination were studied.The results showed that ozone water could effectively reduce the pollution of fresh-cut broccoli caused by microorganisms，made the count of fresh-cut broccoli mold and yeast reduced one order of magnitude，the total number of bacteria reduced two to three orders of magnitude.All the number of storage 8 days of coliform what were processed by 2.0 mg/L and 4.0 mg/L of ozone water conform to standards of cooking food.The method achieved the purpose what could extend shelf life，ensure food safety，and increase the value of the goods.
相似文献/References:
[1]陆启环,张弢,易晓华,等.臭氧水浇灌对土壤营养成分及草莓幼苗生理特性的影响[J].北方园艺,2016,40(23):50.[doi:10.11937/bfyy.201623011]
LU Qihuan,ZHANG Tao,YI Xiaohua,et al.Effects of Ozone Water Irrigation on Soil Nutrients and Physiological Characteristics of Strawberry Seedlings[J].Northern Horticulture,2016,40(21):50.[doi:10.11937/bfyy.201623011]
备注/Memo
作者简介：富新华（1963-），女，满族，辽宁新宾人，高级实验师，现主要从事微生物和食品加工的教学与研究工作。E-mail：fffff1950@163.com.基金项目：辽宁农业职业技术学院院级课题资助项目(2010027)。
更新日期/Last Update:
2014-09-01