學生姓名:
張恩碩
指導教授:
張正明
學 號:
40342025
學期:
104上
摘 要:
The efficacy of ozone micro-bubble water (OMBW) in reducing microbial populations on alfalfa seeds was investigated. Alfalfa seeds were treated with tap water (TW), micro-bubble water (MBW), ozone water (OW), OMBW, and chlorine water (CL) for 5 min, and total microbial population, E. coli and Salmonella spp. colonies were determined. The results by OMBW and CL treatments were most effective in reducing total microbial populations and E. coli was eliminated by OW, OMBW, and CL treatments. However, fenitrothion (FT) infiltrated lettuce, cherry tomatoes and straw-berries were immersed in solutions containing OMBW generated by using a microbubble generator of a decompression-type or a gas–water circulating-type combined with an ozone generator at an initial OMBW concentration of 2.0 ppm for 0, 5 or 10 min. Residual FT in each vegetable was removed more efficiently by the OMBW treatments with the decompression type than with the gas–water circulation type. Besides, the biochemical parameters (chlorophyll, polyphenols, flavonoids, vitamin C and antioxidant capacity) of the organic and conventional broccoli samples were analyzed at day 0, and 1, 4 and 7 days after harvest. The use of ozone appears not to have had an influence on the amount of polyphenolic, flavonoids and vitamin C during storage. Total chlorophyll content was less affected by OW than by the chlorine treatment as at the first and fourth days of storage. The results suggest that the application of OMBW as a disinfectant for fruit vegetable sterilization in the production is feasible.
Keyword：micro-bubble、sterilization
40342025-3-張恩碩-張正明.pdf