文献类型： 外文期刊
作者： Deng, Hao 1 ; Guo, Li 1 ; Wu, Guang 1 ; Chen, Zhe 3 ; Abbas, Farhat 3 ; Yin, Qingchun 4 ;
作者机构： 1.Hainan Acad Agr Sci, Inst Agroprod Proc & Design, Key Lab Trop Fruit & Vegetable Cold Chain Hainan P, Haikou 571100, Peoples R China
2.Hainan Acad Agr Sci, Sanya Inst, Sanya 572025, Peoples R China
3.Minist Agr & Rural Affairs, Key Lab Genet Resources Evaluat & Utilizat Trop Fr, Inst Trop Fruit Trees, Haikou 571100, Peoples R China
4.Hainan Acad Inspection & Testing, Inst Food Testing, Key Lab Trop Fruits & Vegetables Qual & Safety Sta, Haikou 570314, Peoples R China
关键词： Ozone; Ice; Micro-Nano; Litchi; Precooling
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 472 卷
页码：
收录情况： SCI
摘要： Ozone (O-3) is an effective agent for post-harvest fruit preservation against diverse microorganisms. In this study, a cost-effective ozone micro-nano bubbles ice (O-3-MNBI) was prepared, characterized, and subsequently used to precool litchi. The optimal protocols for O-3-MNBI production were as follows: water (2 degrees C, pH = 7) was pumped into a micro-nano O-3 bubble generator for 10 min aeration treatment. The water was then contained in a box and immersed in the supercooled NaCl solution (-20 degrees C) to form O-3-MNBI. The microscope image confirmed that the sizes of the ultrafine bubbles were predominantly less than 100 mu m. The stable release duration of O-3 was 168 h. Litchi precooled by O-3-MNBI for 20 min 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.
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