Sterilization Effect and Quality Change Analysis of Preserved Fruits Treated by Microwave and Ozone
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Abstract:
In this study, the sterilization effect of microwave and ozone treatments on four dominant molds in preserved fruits, Cladosporium velox, Penicillium citreonigrum, Penicillium sclerotiorum, and Alternariate nuissima and the influences of the treatments on the physicochemical quality of preserved fruits were investigated. The results showed that both microwave and ozone treatments could significantly inhibit the growth of mold, and the inhibition rate increased with the increases of microwave power, microwaving time and ozone injection time. The inhibition rates of four kinds of molds reached 100% when the microwave power was 630 W and microwaving time was 20 s. When the ozone injection time was 10 min, the mold-inhibitory effect was the best, with the inhibition rates of Cladosporium velox, Penicillium citreonigrum, Penicillium sclerotiorum and Alternariate nuissima reaching 73.17%, 80.87%, 83.33% and 91.02%, respectively. Both microwave and ozone treatments had certain effects on the physicochemical quality of preserved fruits. The moisture content, water activity, total sugar content and color difference value of preserved fruits all decreased with the increases of microwave power, microwaving time and ozone treatment time. The results provide a theoretical support and reference basis for the application of microwave and ozone technologies in the sterilization of preserved fruits.
