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《Packaging Engineering》 2007-10
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Experimental Research on the Fruits and Vegetable Fresh Keeping Based on Ozone and Its Enzyme Inactivation

ZHAO Zi-ming,XU Wei-min,YANG Fu-xin(Wuhan Polytechnic University,Wuhan 430023,China)  
The character of the enzyme inactivation of Ozone in fruit and vegetable fresh keeping was introduced.The research and experiment of ozone in storage of cherry tomato and capsicum on about 25℃ to 27℃ was performed with the different ozone technologies and different packaging technologies.At the same time,the rotten rate,the weight loss rate,the rigidity,and the color change was tested.The results indicated that using ozone technologies with the nylon film the fresh keeping rate was above ninety-seven percent after three days,with the PE film the fresh keeping rate was above eighty-five percent after ten days.
【CateGory Index】: TB487
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