臭氧在鲜切果蔬加工中的应用
|
摘要
鲜切果蔬属于生鲜食品,加工造成的机械损伤会引发一系列不利的生理生化反应,导致鲜切果蔬货架期变短,限制了鲜切果蔬工业的发展。臭氧(水)处理是一种高效、环保、节能的杀菌保鲜技术,可用于鲜切果蔬的杀菌保鲜。文章对臭氧(水)在鲜切果蔬保鲜中的应用进行了综述,介绍了臭氧(水)在鲜切果蔬加工中的研究现状,并对其应用前景进行了展望,以期为臭氧在鲜切果蔬工业中的应用提供参考。
Fresh-cut fruits and vegetables are fresh foods. However,the mechanical damage caused by processing will lead to a series of unfavorable physiological and biochemical reactions,resulting in shorter shelf life of fresh-cut fruits and vegetables,limiting the development of fresh-cut fruit and vegetable industry. Ozone(aqueous ozone)treatment is an efficient,environmentally friendly,energy-saving bactericidal preservation technology and suitable for the sterilization and preservation of fresh-cut fruits and vegetables. The application of ozone(aqueous ozone)in fresh-cut fruits and vegetables was reviewed,the research status of ozone(aqueous ozone) in fresh-cut fruits and vegetables processing was introduced,and its application prospect was prospected,in order to provide reference for ozone application in fresh-cut fruits and vegetables industry.
Fresh-cut fruits and vegetables are fresh foods. However,the mechanical damage caused by processing will lead to a series of unfavorable physiological and biochemical reactions,resulting in shorter shelf life of fresh-cut fruits and vegetables,limiting the development of fresh-cut fruit and vegetable industry. Ozone(aqueous ozone)treatment is an efficient,environmentally friendly,energy-saving bactericidal preservation technology and suitable for the sterilization and preservation of fresh-cut fruits and vegetables. The application of ozone(aqueous ozone)in fresh-cut fruits and vegetables was reviewed,the research status of ozone(aqueous ozone) in fresh-cut fruits and vegetables processing was introduced,and its application prospect was prospected,in order to provide reference for ozone application in fresh-cut fruits and vegetables industry.
引文
[1]董妍,胡文忠,姜爱丽.鲜切果蔬中生物保鲜剂的研究进展[J].食品安全质量检测学报,2015,6(7):2409-2414
[2]lmez H,Kretzschmar U.Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact[J].LWT-Food Science and Technology,2009,42(3):686-693
[3]Mepba H D,Eboh L,Banigo D E B.Effects of processing treatments on the nutritive composition and consumer acceptance of some Nigerian edible leafy vegetables[J].African Journal of Food,Agriculture,Nutrition and Development,2007,7(1):1-18
[4]Oliveira M,Abadias M,Usall J,et al.Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables-A review[J].Trends in Food Science&Technology,2015,46(1):13-26
[5]Siddiq M,Sogi D S,Dolan K D.Antioxidant properties,total phenolics,and quality of fresh-cut‘Tommy Atkins’mangoes as affected by different pre-treatments[J].LWT-Food Science and Technology,2013,53(1):156-162
[6]Finnegan E,O’Beirne D.Characterising deterioration patterns in fresh-cut fruit using principal component analysis.II:Effects of ripeness stage,seasonality,processing and packaging[J].Postharvest Biology and Technology,2015,100:91-98
[7]Curutchet A,Dellacassa E,Ringuelet J A,et al.Nutritional and sensory quality during refrigerated storage of fresh-cut mints(Mentha×piperita and M.spicata)[J].Food chemistry,2014,143:231-238
[8]Kim D H,Kim H B,Chung H S,et al.Browning control of fresh-cut lettuce by phytoncide treatment[J].Food chemistry,2014,159:188-192
[9]Mantilla N,Castell-Perez M E,Gomes C,et al.Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple(Ananas comosus)[J].LWT-Food Science and Technology,2013,51(1):37-43
[10]Hodges D M,Toivonen P M A.Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress[J].Postharvest Biology and Technology,2008,48(2):155-162
[11]Ramos B,Miller F A,Brand觔o T R S,et al.Fresh fruits and vegetables-an overview on applied methodologies to improve its quality and safety[J].Innovative Food Science&Emerging Technologies,2013,20:1-15
[12]Callejón R M,Rodríguez-Naranjo M I,Ubeda C,et al.Reported foodborne outbreaks due to fresh produce in the United States and European Union:trends and causes[J].Foodborne pathogens and disease,2015,12(1):32-38
[13]Stephan R,Althaus D,Kiefer S,et al.Foodborne transmission of Listeria monocytogenes via ready-to-eat salad:A nationwide outbreak in Switzerland,2013-2014[J].Food control,2015,57:14-17
[14]王宏延,曾凯芳,贾凝,等.不同质量浓度臭氧化水对鲜切西兰花贮藏品质的影响[J].食品科学,2012,33(2):267-271
[15]Tzortzakis N,Singleton I,Barnes J.Deployment of low-level ozoneenrichment for the preservation of chilled fresh produce[J].Postharvest Biology and Technology,2007,43(2):261-270
[16]李新楠.臭氧对藕片胀袋微生物的抑制及其保鲜效果研究[D].武汉:华中农业大学,2015
[17]Chen J,Hu Y,Wang J,et al.Combined Effect of Ozone Treatment and Modified Atmosphere Packaging on Antioxidant Defense System of Fresh-Cut Green Peppers[J].Journal of Food Processing and Preservation,2016,40(5):1145-1150
[18]Alwi N A,Ali A.Reduction of Escherichia coli O157,Listeria monocytogenes and Salmonella enterica sv.Typhimurium populations on fresh-cut bell pepper using gaseous ozone[J].Food Control,2014,46:304-311
[19]Atungulu G G,Pan Z.Microbial decontamination of nuts and spices[M]//Microbial Decontamination in the Food Industry.Amstel dam:Elsevier,2012:125-162
[20]Kim J G,Yousef A E,Khadre M A.Ozone and its current and future application in the food industry[M]//Advances in Food and Nutrition Research.Amstel dam:Elsevier,2003:167-218
[21]陈梦曦,李欣洋,吴媚,等.载体定量杀菌试验检测臭氧消毒效果的改进研究[J].现代预防医学,2018,45(12):2222-2224,2240
[22]Liu C,Ma T,Hu W,et al.Effects of aqueous ozone treatments on microbial load reduction and shelf life extension of fresh-cut apple[J].International Journal of Food Science&Technology,2016,51(5):1099-1109
[23]Botondi R,Moscetti R,Massantini R.A comparative study on the effectiveness of ozonated water and peracetic acid in the storability of packaged fresh-cut melon[J].Journal of food science and technology,2016,53(5):2352-2360
[24]Chauhan O P,Raju P S,Ravi N,et al.Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks[J].Journal of Food Engineering,2011,102(1):43-48
[25]Beir觔o-da-Costa S,Moura-Guedes M C,Ferreira-Pinto M M,et al.Alternative Sanitizing Methods to Ensure Safety and Quality of Fresh-Cut Kiwifruit[J].Journal of food processing and preservation,2014,38(1):1-10
[26]Calder B L,Skonberg D I,Davis-Dentici K,et al.The Effectiveness of Ozone and Acidulant Treatments in Extending the Refrigerated Shelf Life of Fresh-Cut Potatoes[J].Journal of food science,2011,76(8):S492-S498
[27]张丽华,纵伟,李青,等.臭氧水处理对鲜切猕猴桃品质的影响[J].食品工业科技,2015,36(8):315-319
[28]侯玉茹,牛琳,王宝刚,等.鲜切苹果臭氧水杀菌工艺研究[J].食品工业,2017,38(2):121-125
[29]王肽,谢晶.臭氧水处理对鲜切茄子保鲜效果的研究[J].食品工业科技,2013,34(15):324-328
[30]张永清.臭氧对鲜切莲藕酶促褐变的影响[J].湖北农业科学,2017,56(13):2502-2505
[31]闫帅.鲜切鸡毛菜保鲜技术研究[D].杨凌:西北农林科技大学,2014
[32]雷昊,谢晶,乔永祥,等.清洗杀菌方式对鲜切杭白菜保鲜效果的影响[J].食品与机械,2016,32(12):105-107,217
[33]王丹,张向阳,马越,等.不同清洗剂对鲜切菠菜处理效果的影响[J].食品工业,2015,36(6):113-116
[34]林永艳,谢晶,朱军伟,等.清洗方式对鲜切生菜保鲜效果的影响[J].食品与机械,2012,28(1):211-213
[35]富新华.鲜切南瓜的微生物污染及臭氧水杀菌效果研究[J].保鲜与加工,2015,15(1):28-31
[36]刘程惠.鲜切苹果腐败霉菌侵染生物学机理及其臭氧防控研究[D].沈阳:沈阳农业大学,2016
[37]宋遵阳,徐云峰,关惠,等.臭氧水对鲜切胡萝卜贮藏品质的影响[J].食品工业科技,2016,37(8):326-329
[38]Alothman M,Kaur B,Fazilah A,et al.Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits[J].Innovative food science&emerging technologies,2010,11(4):666-671
[39]Yeoh W K,Ali A,Forney C F.Effects of ozone on major antioxidants and microbial populations of fresh-cut papaya[J].Postharvest Biology and Technology,2014,89:56-58
[40]Horvitz S,Cantalejo M J.Effects of ozone and chlorine postharvest treatments on quality of fresh-cut red bell peppers[J].International journal of food science&technology,2012,47(9):1935-1943
[41]乔永祥,谢晶,雷昊,张栓栓.复合清洗方式对鲜切散叶生菜品质的影响[J].包装工程,2017,38(11):11-16
[42]Pandiselvam R,Sunoj S,Manikantan M R,et al.Application and kinetics of ozone in food preservation[J].Ozone:Science&Engineering,2017,39(2):115-126
[43]Kim J,Moreira R,Castell-Perez E.Simulation of pathogen inactivation in whole and fresh-cut cantaloupe(Cucumis melo)using electron beam treatment[J].Journal of Food Engineering,2010,97(3):425-433
[44]Tzortzakis N,Chrysargyris A.Postharvest ozone application for the preservation of fruits and vegetables[J].Food Reviews International,2017,33(3):270-315
[45]苏苗,罗安伟,李圆圆,等.采后O3处理对使用CPPU猕猴桃贮藏品质及其抗性酶活性的影响[J].现代食品科技,2018,34(3):46-53,76
[46]季丽丽,梁芸志,陈存坤,等.不同浓度臭氧气体处理对采后西葫芦贮藏品质的影响[J].食品安全质量检测学报,2017,8(8):3185-3191
[47]王宏延,曾凯芳,贾凝,等.臭氧水在鲜切蔬菜贮藏保鲜中应用的研究进展[J].食品科学,2012,33(21):355-358
[48]刘燕.典型果蔬的综合保鲜包装技术研究[D].无锡:江南大学,2008
[49]冯卫强.脉冲臭氧发生器的研制及其在烟气治理中的应用[D].杭州:浙江大学,2017
[50]Beckerson D W,Hofstra G.Effects of sulphur dioxide and ozone,singly or in combination,on membrane permeability[J].Canadian Journal of Botany,1980,58(4):451-457
[51]Karaca H,Velioglu Y S.Effects of ozone treatments on microbial quality and some chemical properties of lettuce,spinach,and parsley[J].Postharvest Biology and Technology,2014,88:46-53
[52]Aguayo E,Escalona V H,Artés F.Effect of cyclic exposure to ozone gas on physicochemical,sensorial and microbial quality of whole and sliced tomatoes[J].Postharvest Biology and Technology,2006,39(2):169-177
[53]Glowacz M,Rees D.The practicality of using ozone with fruit and vegetables[J].Journal of the Science of Food and Agriculture,2016,96(14):4637-4643
[54]Horvitz S,Cantalejo M J.Application of ozone for the postharvest treatment of fruits and vegetables[J].Critical Reviews in Food Science and Nutrition,2014,54(3):312-339
[55]Sandhya.Modified atmosphere packaging of fresh produce:Current status and future needs[J].LWT-Food Science and Technology,2010,43(3):381-392
[56]余江涛,谢晶.臭氧水处理结合气调包装对鲜切生菜保鲜效果的影响[J].食品与机械,2015,31(1):111-115
[57]华璐云,雷桥,谢晶.臭氧协同气调包装对鲜切叶菜的保鲜作用研究[J].食品工业科技,2012,33(1):354-358
[58]Silveira A C,Aguayo E,Artés F.Emerging sanitizers and Clean Room packaging for improving the microbial quality of fresh-cut‘Galia’melon[J].Food Control,2010,21(6):863-871
[59]王丹,张向阳,马越,等.不同清洗水结合使用对鲜切胡萝卜及菠菜的清洗效果研究[J].食品工业,2015,36(7):1-4
[60]刘晓燕,李洪怡,苏燕,等.臭氧和超声波对鲜切莲藕品质影响的主成分分析[J].食品与发酵工业,2018,44(5):148-155
[61]Chawla A S,Kasler D R,Sastry S K,et al.Microbial decontamination of food using ozone[M]//Microbial decontamination in the food industry.Cambridge:Woodhead Publishing,2012:495-532
[62]Artés F,Gómez P,Aguayo E,et al.Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities[J].Postharvest Biology and Technology,2009,51(3):287-296
[63]de Candia S,Morea M,Baruzzi F.Eradication of high viable loads of Listeria monocytogenes contaminating food-contact surfaces[J].Frontiers in microbiology,2015,6:733
[64]Sapers G M.Disinfection of contaminated produce with conventional washing and sanitizing technology[M]//The Produce Contamination Problem.Amstel dam:Elsevier,2014:389-431189
[2]lmez H,Kretzschmar U.Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact[J].LWT-Food Science and Technology,2009,42(3):686-693
[3]Mepba H D,Eboh L,Banigo D E B.Effects of processing treatments on the nutritive composition and consumer acceptance of some Nigerian edible leafy vegetables[J].African Journal of Food,Agriculture,Nutrition and Development,2007,7(1):1-18
[4]Oliveira M,Abadias M,Usall J,et al.Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables-A review[J].Trends in Food Science&Technology,2015,46(1):13-26
[5]Siddiq M,Sogi D S,Dolan K D.Antioxidant properties,total phenolics,and quality of fresh-cut‘Tommy Atkins’mangoes as affected by different pre-treatments[J].LWT-Food Science and Technology,2013,53(1):156-162
[6]Finnegan E,O’Beirne D.Characterising deterioration patterns in fresh-cut fruit using principal component analysis.II:Effects of ripeness stage,seasonality,processing and packaging[J].Postharvest Biology and Technology,2015,100:91-98
[7]Curutchet A,Dellacassa E,Ringuelet J A,et al.Nutritional and sensory quality during refrigerated storage of fresh-cut mints(Mentha×piperita and M.spicata)[J].Food chemistry,2014,143:231-238
[8]Kim D H,Kim H B,Chung H S,et al.Browning control of fresh-cut lettuce by phytoncide treatment[J].Food chemistry,2014,159:188-192
[9]Mantilla N,Castell-Perez M E,Gomes C,et al.Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple(Ananas comosus)[J].LWT-Food Science and Technology,2013,51(1):37-43
[10]Hodges D M,Toivonen P M A.Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress[J].Postharvest Biology and Technology,2008,48(2):155-162
[11]Ramos B,Miller F A,Brand觔o T R S,et al.Fresh fruits and vegetables-an overview on applied methodologies to improve its quality and safety[J].Innovative Food Science&Emerging Technologies,2013,20:1-15
[12]Callejón R M,Rodríguez-Naranjo M I,Ubeda C,et al.Reported foodborne outbreaks due to fresh produce in the United States and European Union:trends and causes[J].Foodborne pathogens and disease,2015,12(1):32-38
[13]Stephan R,Althaus D,Kiefer S,et al.Foodborne transmission of Listeria monocytogenes via ready-to-eat salad:A nationwide outbreak in Switzerland,2013-2014[J].Food control,2015,57:14-17
[14]王宏延,曾凯芳,贾凝,等.不同质量浓度臭氧化水对鲜切西兰花贮藏品质的影响[J].食品科学,2012,33(2):267-271
[15]Tzortzakis N,Singleton I,Barnes J.Deployment of low-level ozoneenrichment for the preservation of chilled fresh produce[J].Postharvest Biology and Technology,2007,43(2):261-270
[16]李新楠.臭氧对藕片胀袋微生物的抑制及其保鲜效果研究[D].武汉:华中农业大学,2015
[17]Chen J,Hu Y,Wang J,et al.Combined Effect of Ozone Treatment and Modified Atmosphere Packaging on Antioxidant Defense System of Fresh-Cut Green Peppers[J].Journal of Food Processing and Preservation,2016,40(5):1145-1150
[18]Alwi N A,Ali A.Reduction of Escherichia coli O157,Listeria monocytogenes and Salmonella enterica sv.Typhimurium populations on fresh-cut bell pepper using gaseous ozone[J].Food Control,2014,46:304-311
[19]Atungulu G G,Pan Z.Microbial decontamination of nuts and spices[M]//Microbial Decontamination in the Food Industry.Amstel dam:Elsevier,2012:125-162
[20]Kim J G,Yousef A E,Khadre M A.Ozone and its current and future application in the food industry[M]//Advances in Food and Nutrition Research.Amstel dam:Elsevier,2003:167-218
[21]陈梦曦,李欣洋,吴媚,等.载体定量杀菌试验检测臭氧消毒效果的改进研究[J].现代预防医学,2018,45(12):2222-2224,2240
[22]Liu C,Ma T,Hu W,et al.Effects of aqueous ozone treatments on microbial load reduction and shelf life extension of fresh-cut apple[J].International Journal of Food Science&Technology,2016,51(5):1099-1109
[23]Botondi R,Moscetti R,Massantini R.A comparative study on the effectiveness of ozonated water and peracetic acid in the storability of packaged fresh-cut melon[J].Journal of food science and technology,2016,53(5):2352-2360
[24]Chauhan O P,Raju P S,Ravi N,et al.Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks[J].Journal of Food Engineering,2011,102(1):43-48
[25]Beir觔o-da-Costa S,Moura-Guedes M C,Ferreira-Pinto M M,et al.Alternative Sanitizing Methods to Ensure Safety and Quality of Fresh-Cut Kiwifruit[J].Journal of food processing and preservation,2014,38(1):1-10
[26]Calder B L,Skonberg D I,Davis-Dentici K,et al.The Effectiveness of Ozone and Acidulant Treatments in Extending the Refrigerated Shelf Life of Fresh-Cut Potatoes[J].Journal of food science,2011,76(8):S492-S498
[27]张丽华,纵伟,李青,等.臭氧水处理对鲜切猕猴桃品质的影响[J].食品工业科技,2015,36(8):315-319
[28]侯玉茹,牛琳,王宝刚,等.鲜切苹果臭氧水杀菌工艺研究[J].食品工业,2017,38(2):121-125
[29]王肽,谢晶.臭氧水处理对鲜切茄子保鲜效果的研究[J].食品工业科技,2013,34(15):324-328
[30]张永清.臭氧对鲜切莲藕酶促褐变的影响[J].湖北农业科学,2017,56(13):2502-2505
[31]闫帅.鲜切鸡毛菜保鲜技术研究[D].杨凌:西北农林科技大学,2014
[32]雷昊,谢晶,乔永祥,等.清洗杀菌方式对鲜切杭白菜保鲜效果的影响[J].食品与机械,2016,32(12):105-107,217
[33]王丹,张向阳,马越,等.不同清洗剂对鲜切菠菜处理效果的影响[J].食品工业,2015,36(6):113-116
[34]林永艳,谢晶,朱军伟,等.清洗方式对鲜切生菜保鲜效果的影响[J].食品与机械,2012,28(1):211-213
[35]富新华.鲜切南瓜的微生物污染及臭氧水杀菌效果研究[J].保鲜与加工,2015,15(1):28-31
[36]刘程惠.鲜切苹果腐败霉菌侵染生物学机理及其臭氧防控研究[D].沈阳:沈阳农业大学,2016
[37]宋遵阳,徐云峰,关惠,等.臭氧水对鲜切胡萝卜贮藏品质的影响[J].食品工业科技,2016,37(8):326-329
[38]Alothman M,Kaur B,Fazilah A,et al.Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits[J].Innovative food science&emerging technologies,2010,11(4):666-671
[39]Yeoh W K,Ali A,Forney C F.Effects of ozone on major antioxidants and microbial populations of fresh-cut papaya[J].Postharvest Biology and Technology,2014,89:56-58
[40]Horvitz S,Cantalejo M J.Effects of ozone and chlorine postharvest treatments on quality of fresh-cut red bell peppers[J].International journal of food science&technology,2012,47(9):1935-1943
[41]乔永祥,谢晶,雷昊,张栓栓.复合清洗方式对鲜切散叶生菜品质的影响[J].包装工程,2017,38(11):11-16
[42]Pandiselvam R,Sunoj S,Manikantan M R,et al.Application and kinetics of ozone in food preservation[J].Ozone:Science&Engineering,2017,39(2):115-126
[43]Kim J,Moreira R,Castell-Perez E.Simulation of pathogen inactivation in whole and fresh-cut cantaloupe(Cucumis melo)using electron beam treatment[J].Journal of Food Engineering,2010,97(3):425-433
[44]Tzortzakis N,Chrysargyris A.Postharvest ozone application for the preservation of fruits and vegetables[J].Food Reviews International,2017,33(3):270-315
[45]苏苗,罗安伟,李圆圆,等.采后O3处理对使用CPPU猕猴桃贮藏品质及其抗性酶活性的影响[J].现代食品科技,2018,34(3):46-53,76
[46]季丽丽,梁芸志,陈存坤,等.不同浓度臭氧气体处理对采后西葫芦贮藏品质的影响[J].食品安全质量检测学报,2017,8(8):3185-3191
[47]王宏延,曾凯芳,贾凝,等.臭氧水在鲜切蔬菜贮藏保鲜中应用的研究进展[J].食品科学,2012,33(21):355-358
[48]刘燕.典型果蔬的综合保鲜包装技术研究[D].无锡:江南大学,2008
[49]冯卫强.脉冲臭氧发生器的研制及其在烟气治理中的应用[D].杭州:浙江大学,2017
[50]Beckerson D W,Hofstra G.Effects of sulphur dioxide and ozone,singly or in combination,on membrane permeability[J].Canadian Journal of Botany,1980,58(4):451-457
[51]Karaca H,Velioglu Y S.Effects of ozone treatments on microbial quality and some chemical properties of lettuce,spinach,and parsley[J].Postharvest Biology and Technology,2014,88:46-53
[52]Aguayo E,Escalona V H,Artés F.Effect of cyclic exposure to ozone gas on physicochemical,sensorial and microbial quality of whole and sliced tomatoes[J].Postharvest Biology and Technology,2006,39(2):169-177
[53]Glowacz M,Rees D.The practicality of using ozone with fruit and vegetables[J].Journal of the Science of Food and Agriculture,2016,96(14):4637-4643
[54]Horvitz S,Cantalejo M J.Application of ozone for the postharvest treatment of fruits and vegetables[J].Critical Reviews in Food Science and Nutrition,2014,54(3):312-339
[55]Sandhya.Modified atmosphere packaging of fresh produce:Current status and future needs[J].LWT-Food Science and Technology,2010,43(3):381-392
[56]余江涛,谢晶.臭氧水处理结合气调包装对鲜切生菜保鲜效果的影响[J].食品与机械,2015,31(1):111-115
[57]华璐云,雷桥,谢晶.臭氧协同气调包装对鲜切叶菜的保鲜作用研究[J].食品工业科技,2012,33(1):354-358
[58]Silveira A C,Aguayo E,Artés F.Emerging sanitizers and Clean Room packaging for improving the microbial quality of fresh-cut‘Galia’melon[J].Food Control,2010,21(6):863-871
[59]王丹,张向阳,马越,等.不同清洗水结合使用对鲜切胡萝卜及菠菜的清洗效果研究[J].食品工业,2015,36(7):1-4
[60]刘晓燕,李洪怡,苏燕,等.臭氧和超声波对鲜切莲藕品质影响的主成分分析[J].食品与发酵工业,2018,44(5):148-155
[61]Chawla A S,Kasler D R,Sastry S K,et al.Microbial decontamination of food using ozone[M]//Microbial decontamination in the food industry.Cambridge:Woodhead Publishing,2012:495-532
[62]Artés F,Gómez P,Aguayo E,et al.Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities[J].Postharvest Biology and Technology,2009,51(3):287-296
[63]de Candia S,Morea M,Baruzzi F.Eradication of high viable loads of Listeria monocytogenes contaminating food-contact surfaces[J].Frontiers in microbiology,2015,6:733
[64]Sapers G M.Disinfection of contaminated produce with conventional washing and sanitizing technology[M]//The Produce Contamination Problem.Amstel dam:Elsevier,2014:389-431189