Studies On Ozone Effects To Preservation And Degradation Of Pesticide Residues In Fresh-cut Cauliflower

Califlower is one of the most popular vegetables worldwide, and is not only high in nutrient values, but also in medicinal values. And we all know that cauliflower is really suitable for fresh-cut processing. However, its respiration rate is so high that may induce deteriorating after harvest easily. Fresh-cut vegetables and fruits are processed by selecting, washing, centrifugation, grading and packaging, sometimes peeling and slicing are needed. As people's life step quicken and more attention to food safety, consumer's trends in fresh-cut vegetables and fruits are dramatic increased, and further research and development in this area are expected. Therefore, the effects of preservation and degration of organophosphorus pesticide residues of fresh-cut califlower was studied in this paper. Treatment of ozonated water can be a reference, for the safety fresh-cut cauliflower preservation. The results of the studies are listed as follows:Ozonated water has the prominent effect of eliminating surface microorganism of the fresh-cut cauliflower. The higher the concentration of ozonated water, the more effective in the surface microorganism elimination. The presence of ozone seems also delayed the metabolism of the fresh-cut cauliflower, therefore, reduced the protein, Vitamin C losses/changes, respiration intensity, and weight loss rate. The visual evaluation and the sensory quality of ozonated water treated group were also superior as compared to the control-group. However, when the concentration of ozonated water was too high (over 9.72ppm of dissolved ozone), the nutrients loss would double also, therefore, the prolongation of soaking time at intermediate level of dissolved ozone concentration (9.16ppm of dissolved ozone) is a better method. Based on this research, we conclude that ozonated water treatment is an effective and useful method and should be adopted to preserve the quality and assure the safety of the fresh-cut cauliflower.Besides, effects of temperature on qualities of fresh-cut cauliflower were studied. Resulted showed that the senescence of fresh-cut cauliflower preservation at room temperature are very fast. The content of protein and Vitamin C decreased, and the microbes increased fast which resulted in the spoilage of tissue. Low temperature is very effective for preservation of fresh-cut cauliflower.The purpose of the research was to determine the optimum technology and conditions of fresh-cut cauliflower preservation by using the response surface method (RSM). Response surface method was employed and a second order quadratic mathematical model was established. Its validity was verified, the alternate action of three factors and its optimum level range were also investigated. Results showed that the optimum process parameters for fresh-cut cauliflower preservation were obtained as: concentration of ozonated water 9.09 mg/L,soaking time 10.8 min and preservation temperature time 4℃.The effect of ozonated water on degradation and removal to dispose of methamidophos(78.04%)and dimethoate(67.89%)in fresh-cut cauliflower is notable in some degree. The effect on methamidophos is better than on dimethoate. Water contribution to decreasing pesticide residue content in vegetable was also investigated.