低濃度オゾンによる低温貯蔵時の野菜の殺菌

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  • Sterilization of Vegetables Preserved at Low Temperature with Low Ozone Concentration.
  • テイノウド オゾン ニ ヨル テイオン チョゾウジ ノ ヤサイ ノ サッキン

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The effects of the ozone concentration on the sterilization of vegetables such as spinach, lettuce, and strawberries in preservation vessels were investigated. The vegetables were placed in a preservation vessel and continuously treated with air of ozone concentrations of 0.05ppm and 0.5ppm for 7 days at a temperature of 5±0.5°C and a relative humidity of 92.5± 2.5%. The following results were obtained.<BR>1) The ozone concentration had no recognizable effect on the decrease of the fresh weight and the respiration rate of the vegetables in a preservation vessel.<BR>2) The number of bacteria on the surface of vegetables decreased to about 1/2-1/3 of that with no ozonation at an ozone concentration of 0.05 ppm and there was almost no detection of bacteria at an ozone concentration of 0.5 ppm.<BR>3) At an ozone concentration of 0. 5 ppm, the growth of fungi on strawberries was almost prevented for 7 days preservation. However, it was observed that the strawberries became decolored after 4 days by an ozonation with a concentration of 0.5 ppm.

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