Effects of Ozone Treatment on the Preservation of Hangzhou Cabbage

WANG Xiao; LIU Chenxia; CHEN Bingjie; ZHANG Yi; WANG Chunfang; QIAO Yongjin

doi:10.13386/j.issn1002-0306.2020040279

Volume 42 Issue 5

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(5): 270-274. > DOI: 10.13386/j.issn1002-0306.2020040279

WANG Xiao, LIU Chenxia, CHEN Bingjie, ZHANG Yi, WANG Chunfang, QIAO Yongjin. Effects of Ozone Treatment on the Preservation of Hangzhou Cabbage[J]. Science and Technology of Food Industry, 2021, 42(5): 270-274. DOI: 10.13386/j.issn1002-0306.2020040279

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Effects of Ozone Treatment on the Preservation of Hangzhou Cabbage

1. Agri-food Storage and Processing Research Center, Shanghai Academy of Agriculture Sciences, Shanghai 201403, China;
2. Shanghai Engineering Technology Research Center of Agricultural Product Preservation & Processing, Shanghai 201403, China

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Received Date: April 23, 2020
Available Online: March 02, 2021

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Abstract

Abstract

In order to study the effect of ozone treatment on the preservation of Hangzhou cabbage,different concentrations(30,60,90 and 120 μg/L)of ozone were used to fumigate the cabbage,and the fumigation time of ozone was 30 min. These cabbage was then stored at 2 ℃ and 70%~80% relative humidity. The nutritional and physiological indexes of Hangzhou cabbage under different pretreatment conditions were determined every 6 days. The results showed that when the storage temperature was 2 ℃ and the ozone concentration was 60 g/L,Hangzhou cabbage showed better sensory quality,higher soluble solids and chlorophyll contents,low value of color change and contents of water and malondialdehyde. The storage period of Hangzhou cabbage could reach 18 d. This study has certain guiding effect on the storage and preservation of Hangzhou cabbage.
- hangzhou cabbage,
- low temperature,
- ozone,
- preservation effect

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References

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