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Studies on ths Quality Control of Fruit and Vegetables Using Ozone Sterilization and Storage Under Low-Temperatrre, High-Humidity

果蔬低温高湿臭氧灭菌及贮藏品质控制研究

基本信息

批准号：
01560259
负责人：
ITO KAZUHIKO
金额：
$ 1.02万
依托单位：
Hokkaido University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1989
资助国家：
日本
起止时间：
1989 至 1990
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-01560259/
关键词：
Ozonic water Ozoniferous air sterilization Low temperature storage High humidity storage Annexed function film Packaging storage Super chilled Storage 凍結温度呼吸量多孔質練り込みフィルム鮮度保持

项目摘要

1. Design of the ozone sterilizer and making of ozonic waterThe ozone sterilizer using ozonic water was designed and tested. The ozoniferous air from ozonizer was introduced into the water and dissolved in water. The ozone concentration of ozonic water was affected by that of ozoniferous air and reached to equilibrium in 60 to 80 minutes.2. Sterilization by ozoniferous air and ozonic waterThe ozoniferous air sterilization was effective for the low temperature storage of strawberry. But long time sterilization caused intense transpiration and deterioration of appearance. Therefore it was necessary for ozoniferous air sterilization to enhance the ozone concentration (over 100ppm) and complete the treatment in a short time.As a pretreatment of ozonic water sterilization for bean sprout, ultrasonic washing improved the effect of sterilization, and over 60% of initial number of bacteria was sterilized. Freshness was preserved longer by ozonic water sterilization, and then low temperature storage (-1.0^ﾟC) was effective.3. Low temperature and high humidity storage for vegetablesUnder low temperature (-0.5^ﾟC) and high humidity conditions using annexed film packaging, freshness of green asparagus was preserved long time compare with usual cold storage (3-5^ﾟC) in the case that the conditions of low temperature, high humidity, low O_2 content and high C0_2 content was adapted for the characteristics of green asparagus.

1. 臭氧消毒器的设计与臭氧水的制作设计了利用臭氧水的臭氧消毒器并进行了试验。将臭氧发生器产生的含臭氧空气引入水中并溶解于水中。臭氧水的臭氧浓度受含臭氧空气的影响，在60 ~ 80 min内达到平衡。臭氧空气与臭氧水灭菌对草莓低温贮藏有较好的灭菌效果。但长时间杀菌后蒸腾作用强烈，外观变差。因此，有必要提高臭氧浓度（100ppm以上），并在短时间内完成处理。超声波洗涤作为豆芽臭氧水杀菌的预处理，提高了杀菌效果，初始细菌去除率达60%以上。臭氧水杀菌保鲜时间较长，低温（-1.0^ C）保鲜效果较好。蔬菜低温高湿贮藏采用附片包装，在低温（-0.5^ C）高湿条件下，采用低温、高湿、低O_2和高c_2含量的条件来适应绿芦笋的特性，与普通冷藏（3-5^ C）相比，绿芦笋的保鲜时间更长。