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《Food Science and Technology》 2008-07
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Study on the effect of killing bacteria on the result of keeping fresh and quality of physics and chemistry of strawberry during refrigeration

JIAO Ling-xia1, ZHANG Hao1, ZHENG Chao1, XIAO Jian-jun2 (1.Food College, Henan Iinstitute of Science and Technology, Xinxiang 453003; 2.Henan Xinfei Electric Co., Ltd, Xinxiang 453002)  
The total number of bacteria, total mold count, total sugar, ascorbic acid, and aesthetic quality of fresh strawberry were examined in refrigerator of killing bacteria of Ultraviolet ray and Titanium dioxide and Ordinary refrigerator at 4 ℃. Experimental results showed that the effect of killing bacteria of the Ultraviolet ray and Titanium dioxide Refrigerator is significant, it can inhibit the growth of microorganism, decrease the losses of total sugar, and reduces oxidized speed of ascorbic acid compared with ordinary refrigerator. Aesthetic quality of strawberry in refrigerator of killing bacteria is better than ordinary refrigerator's during 10 days.
【CateGory Index】: S668.4
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