保质期
食品科学
臭氧
沙门氏菌
化学
水活度
园艺
生物
含水量
细菌
遗传学
工程类
有机化学
岩土工程
作者
İlkin Yücel Şengün,Perihan Kendirci
标识
DOI:10.1080/01919512.2017.1416284
摘要
The present study was carried out to determine the effect of ozonated water (2 mg L−1) at different temperatures (4 °C and 15 °C) on the microbiological, color and sensory properties of lettuce. Cold ozone treatment (4 °C) significantly reduced the natural background microflora of lettuce. Salmonella Typhimurium and Escherichia coli inoculated on lettuce samples were insignificantly influenced by the temperature of water. During storage period at +4 °C for 14 days, the highest quality was observed from the samples treated with cold ozonated water. Ozone treatments did not affect the color properties and sensory quality of lettuce samples.
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