Abstract
Ozone (O3) is an effective agent for post-harvest fruit preservation against diverse microorganisms. In this study, a cost-effective ozone micro-nano bubbles ice (O3-MNBI) was prepared, characterized, and subsequently used to precool litchi. The optimal protocols for O3-MNBI production were as follows: water (2°C, pH=7) was pumped into a micro-nano O3 bubble generator for 10min aeration treatment. The water was then contained in a box and immersed in the supercooled NaCl solution (-20°C) to form O3-MNBI. The microscope image confirmed that the sizes of the ultrafine bubbles were predominantly less than 100μm. The stable release duration of O3 was 168h. Litchi precooled by O3-MNBI for 20min exhibited significantly (p<0.05) elevated L*, a*, b* values, reduced total microbial colony count, respiration rate, relative conductance, and stable total soluble solids, thereby maintaining superior color and qualities. This study could provide a promising alternative to conventional ice-water precooling of litchi.
Published Version
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