Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/91252
Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Energetika ir termoinžinerija / Energetics and thermal engineering (T006)
Author(s): Paulikienė, Simona;Raila, Algirdas;Zvicevičius, Egidijus
Title: The Impact of Environmental Prevention Measures for Quality of Fresh Vegetables
Is part of: Rural Development 2017 [elektroninis išteklius]: Bioeconomy Challenges : The 8th International Scientific Conference, 23-24th November, 2017, Aleksandras Stulginskis University : Abstracts Book. Akademija : Aleksandras Stulginskis University, 2017
Extent: p. 133-134
Date: 2017
Note: Puslapiai nurodyti pagal pataisytą leidinį
Keywords: Ozonized water;vegetables surface;quality;color;carotenoids
ISBN: 9786094491238
Abstract: In recent years, there is an increase in consumption of food products and the supply of fresh vegetables to the consumer is getting more and more popular. However, this group of products is among the fastest perishing products. It is because of environmental and internal factors in vegetables during storage are unavoidable. During the preparation for the market vegetables are being cleaned, washed, sanded, sorted and dried. This consumes a lot of energy and water. Different technological measures are used to reduce the consumption of natural resources during the preparation of products for the market and to slow down their quality changes. Ozone is an effective measure to slow down product biodestruction. Ozone usage in small doses as a disinfectant is recognized as safe. Although there are a lot of publications in the usage of ozone, but its impact on vegetable qualitative indicators has not been sufficiently investigated. There is a lack of research in the analysis of the effects of ozonated water, which can be successfully used in vegetable washing technologies. The article analyzes the effect of ozonated water treatment on fresh carrots color and quantity of carotenoids. The obtained data showed that the use of ozonated water in concentration of 1.53 ± 0.09 mg L-1 did not have an affect on the amount carotenoids accumulated in the products. Also ozonated water did not have significant affect on the color of products
Internet: http://www.ruraldevelopment.lt/doc/SANTRAUKOS_%20GERAS.pdf
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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