Effect of different washing agents on the preservation of fresh-cut Chinese little greens

doi:10.13386/j.issn1002-0306.2012.20.078

Effect of different washing agents on the preservation of fresh-cut Chinese little greens[J]. Science and Technology of Food Industry, 2012, (20): 306-308. DOI: 10.13386/j.issn1002-0306.2012.20.078

Citation:

Effect of different washing agents on the preservation of fresh-cut Chinese little greens[J]. Science and Technology of Food Industry, 2012, (20): 306-308. DOI: 10.13386/j.issn1002-0306.2012.20.078

Citation:

Effect of different washing agents on the preservation of fresh-cut Chinese little greens[J]. Science and Technology of Food Industry, 2012, (20): 306-308. DOI: 10.13386/j.issn1002-0306.2012.20.078

Effect of different washing agents on the preservation of fresh-cut Chinese little greens

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Ozone water, brine electrolysis, sodium hypochlorite and ultrasonic were used to clean the fresh-cut Chinese little greens with tap-water as the control.The chlorophyll, V C content, nitrite, total bacteria, and sensory quality were determined to evaluate the washing effect.The result indicated that ozone water and ultrasonic had better effect on sterilization, maintaining nutrient substance and sensory quality than others, and Chinese little greens kept them commodity and edible value until the 14th day.Ozone water and ultrasonic could be used as the cleaning method in the processing of fresh-cut Chinese little greens.

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Effect of different washing agents on the preservation of fresh-cut Chinese little greens

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