Effect of ozone treatment on storage quality for fresh-cut green peppers

In order to explore the effect of ozone on storage quality for fresh-cut vegetables, changes of hardness, chlorophyll content, Vc content, the total number of colonies and sensory quality of fresh-cut green peppers were studied at 2.14, 4.28, 6.42 and 8.56 mg/cm3 mass concentrations of ozone when stored at 5-8℃. The results showed that the appropriate concentration of ozone could significantly inhibit the decrease of the chlorophyll content, Vc content, sensory quality, hardness of the fresh-cut green peppers and played a significant role in sterilization. Under the treatment with ozone of 6.42 mg/cm3 for 15min, the sensory evaluation of fresh-cut green peppers was 32 score with fresh color, taste, smell quality when the fresh-cut green peppers were stored at 5-8℃ for 6 days. Treatment with ozone of 2.14 mg/cm3 had little effect on storage quality, and that of 8.56 mg/cm3 was less effective than the untreated group due to the high concentration. The results can provide references for storage of fresh-cut vegetables.