为提高凉果成品SO2残留量及细菌总数的合格率,文中以市售凤梨片、姜片、九制橄榄3种凉果成品作为试材,研究了不同臭氧处理条件对降低3种凉果成品SO2残留量及细菌总数的效果,同时探究了臭氧处理对样品主要化学成分的影响。结果表明:臭氧处理可降低凤梨片、姜片、九制橄榄的SO2残留量,效果随处理后的放置时间相关;臭氧处理对凤梨片、姜片、九制橄榄有明显的杀菌作用,处理后放置24 h后的灭菌率达到了100%;臭氧处理后的样品糖酸含量和色泽值有一定变化,但对品质影响不大。

The effect of ozone treatment on pineapple slice,ginger slice,and olive is studied in this paper.The effect of different ozone treatment on reduction of remaining SO2 and the number of bacterial in preserved products is examined.The influence of ozone treatment on chemical composition of samples is also studied.The purpose of this research is to improve the inspection passing rate of preserved fruit in terms of SO2 residue and the number of bacterial.The research result shows that ozone treatment can reduce the SO2 content in preserved pineapple slice,ginger slice and olive.And it is correlated with treatment time.The research result also shows that the ozone treatment can inhibit bacterial up to 100% after 24 hours of the treatment.The sugar,acids content and color of the samples had some changes after the treatment,but the product quality is not much affected.