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《Journal of Anhui Agricultural University》 2004-03
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Effects of O_3 Water Washing on the Freshness Keeping of Celery

PAN Lei-qing,TU Kang,JIA Ming-min,LU Zhao-xin (College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095)  
The celery was treated with O_3 water divided into four groups (non-treated and unpacked group, treated and unpacked group, non-treated and packed group, and treated and packed group). In the storage period, six parameters were detected such as color, water loss, respiration intensity, withering rate, the content of vitamin C and the POD activity after every seven days to find a suitable storing method and the fresh keeping effect. The results of the experiment showed that after O_3 water treatment, the water loss, withering rate and respiration intensity could be effectively reduced and the storage time of celery could be prolonged.
【Fund】: 国家"十五"攻关项目(2001BA501A10);; 中国-匈牙利政府间科技合作项目资助。
【CateGory Index】: S636.3093
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