The practicality of using ozone with fruit and vegetables
The practicality of using ozone with fruit and vegetables
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DOI：
10.1002/jsfa.7763
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发表时间：
2016-11-01
影响因子：
4.1
通讯作者：
Rees, Deborah
中科院分区：
文献类型：
--
作者：
Glowacz, Marcin;Rees, Deborah
随着消费者需求的不断增长，新鲜农产品行业也在不断发展。食品质量和安全管理仍然是供应链的主要问题。臭氧的使用已被确定为减少食品中存在的微生物的可行解决方案，以这种方式延长新鲜农产品的保质期。已经确定了可能影响臭氧处理效率的许多因素，例如微生物种群、臭氧浓度和暴露时间、产品类型、温度、相对湿度和包装材料，并对其进行了简要讨论。此外，从作者进行的臭氧研究和他们对该主题的了解中获得的实用信息引导读者注意商业条件下臭氧使用的关键方面，即从实用的角度。最后，一个可能的研究方向与采后使用臭氧，即水果角质层在响应这种采后处理的重要作用，指出。(C)2016年化学工业学会
The fresh produce industry is constantly growing as a result of increasing consumer demand. Food quality and safety management are still major issues for the supply chain. The use of ozone has been identified as a feasible solution to reduce microorganisms present in food, in this way extending the shelf-life of fresh produce. A number of factors that may affect the efficiency of ozone treatment have been identified, e.g. microbial populations, ozone concentration and time of exposure, type of produce, temperature, relative humidity and packaging material, and they are briefly discussed. Furthermore, practical information derived from studies with ozone conducted by the authors and from their knowledge of the subject directs the reader's attention to the key aspects of ozone use under commercial conditions, i.e. from the practical point of view. Finally, one possible direction for future research with the postharvest use of ozone, i.e. the important role of fruit cuticle in response to this postharvest treatment, is indicated. (C) 2016 Society of Chemical Industry