Effects of different ozone treatments on the storage quality and stability of fresh peeled garlic
Hong Liu, Lin Xu, Fengling Yu, Jia Tan, Lin Cao, Yage Xing, Qinglian Xu, Shuang Yang, Xiaocui Liu, Ping Yang, Tianyi Yue, Xiaomin Wang, Zhenming Che
Abstract
< 0.01) than that of the blank group. Finally, the validity of this optimal result was also confirmed by sensory evaluation. These results, for garlic, support the application of ozone as a safe, non-thermal preservation technique benefiting both producers and consumers.
Topics & Concepts
OzoneQuality (philosophy)Stability (learning theory)ChemistryEnvironmental scienceFood scienceComputer scienceOrganic chemistryPhysicsMachine learningQuantum mechanicsGarlic and Onion StudiesPotato Plant ResearchFood Science and Nutritional Studies