Effect of ozone water on preserve quality of fresh-cut carrot

In this study,fresh-cut carrots were treated with different concentrations of ozone water(10~50 mg/L),and their physicochemical indices,total plate count and sensory quality were evaluated during 4 ℃ storage.Results showed that 40 mg/L of ozone water was significantly effective to inhibit the decease of weight loss,hardness,brittleness,and to suppress the growth of microbes on the surface of the vegetable as compared to other treatments.