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Effects of ozone washing on quality of green oak lettuce during low temperature storage |
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| รหัสดีโอไอ | |
| Creator | Sarunya Pengphol |
| Title | Effects of ozone washing on quality of green oak lettuce during low temperature storage |
| Contributor | Dechapol Thuppet, Punnawich Yenjit |
| Publisher | Faculty of Agriculture |
| Publication Year | 2568 |
| Journal Title | Khon Kaen Agriculture Journal |
| Journal Vol. | 53 |
| Journal No. | 3 |
| Page no. | 458-468 |
| Keyword | storage, quality, total colony count, lettuce, low temperature |
| URL Website | https://li01.tci-thaijo.org/index.php/agkasetkaj |
| Website title | Khon Kaen Agriculture Journal |
| ISSN | 3027-6497 (Online) |
| Abstract | Effect of ozone washing on green oak lettuce quality during storage at 8?C was investigated. This research was designed by completely randomized design (CRD) include 4 treatments, such as 1) unwash (control), 2) tap water washing, 3) cold water washing (5?C for 5min) and 4) cold ozone water washing (1g/L 5?C for 5 min) (4 replicates). It was found that the lettuce of unwash treatment was browning started after storage at 3 days, while the cold ozone water treatment was showed browning at 15 days of storage. That treatment showed slow and lowest browning score when compared with other treatments. In addition, the cold ozone water of lettuce was significantly lowest total contaminated microorganisms for 0 and 15 days of storage time. In the part of freshness, color and total consumer acceptance of lettuce for the cold ozone water treatment were showed significantly highest score, followed by cold water, tap water and unwash treatments respectively. Moreover, the lettuce after washed with cold ozone water was reduced weight loss, that had significantly titratable acidity (TA) and total soluble solids (TSS) content when compared with other treatments although storage time for 15 days. |
