ABSTRACT

Ozone is a powerful oxidant agent which is used in foods preservation on account of its ability of killing microorganisms. In the present study, the combined effects of ozone gas treatment and heat treatment on the physicochemical and sensory characteristics and shelf-life of strawberries kept under refrigeration were investigated. Strawberries were heat treated, ozonated at concentrations of 0.5, 1.0, and 1.5 ppm for 40 min and ozonated at the above-mentioned conditions in combination with heat treatment. Ozone and heat treatment affected significantly (p < .05) weight loss percentage and titratable acidity. Total soluble solids (TSS) content was affected significantly by heat treatment, ozone treatment at concentrations of 0.5 and 1.0 ppm and by the ozone treatments at all concentrations plus heat treatment. Color parameters L*, a*, b*, and pH were affected significantly by ozonation at concentration of 1.5 ppm plus heat treatment. Firmness, pH, and color parameter L* were affected significantly by ozonation at 1.0 ppm. Heat treatment and ozonation at 1.0 ppm plus heat treatment also affected firmness. In conclusion, strawberries treated with ozone at a concentration of 0.5 ppm and at 0.5 ppm plus heat treatment recorded a higher score in sensory analysis and slightly longer storage time.

摘要

臭氧是一种强大的氧化剂，由于其具有杀灭微生物的能力，因此可用于食品保鲜。在本研究中，研究了臭氧气体处理和热处理对冷藏状态下草莓理化特性和感官特性以及保质期的综合影响。对草莓进行热处理，将其在0.5、1.0和1.5 ppm的浓度下进行臭氧处理40分钟，并在上述条件下与热处理结合进行臭氧处理。臭氧和热处理的影响显着（p<.05）的重量损失百分比和可滴定的酸度。总可溶性固形物（TSS）含量受热处理，浓度为0.5和1.0 ppm的臭氧处理以及所有浓度加上热处理的臭氧处理的显着影响。颜色参数L *，a *，b *和pH在浓度为1.5 ppm的条件下进行臭氧氧化处理后，会受到显着影响。硬度，pH和颜色参数L *受1.0 ppm的臭氧处理影响很大。在1.0 ppm的条件下进行热处理和臭氧化，再加上热处理也会影响硬度。总之，以0.5 ppm的浓度和0.5 ppm的臭氧加热处理的草莓在感官分析中的得分更高，并且储存时间略长。