Please use this identifier to cite or link to this item:
Type of publication: research article
Type of publication (PDB): Straipsnis konferencijos medžiagoje Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or Scopus DB conference proceedings (P1a)
Field of Science: Aplinkos inžinerija / Environmental engineering (T004)
Author(s): Paulikienė, Simona;Raila, Algirdas;Zvicevičius, Egidijus
Title: The impact of environmental prevention measures for quality of fresh carrots
Is part of: Rural development 2017 [elektroninis išteklius]: bioeconomy challenges : proceedings of the 8th international scientific conference, 23-24th November, 2017, Aleksandras Stulginskis University. Akademija : Aleksandras Stulginskis University, 2017
Extent: p. 91-96
Date: 2017
Note: eISSN 2345-0916
Keywords: Ozonized water;Vegetables surface;Quality;Colour;Carotenoids
ISBN: 9786094491283
Abstract: In recent years there is an increase in consumption of food products and the supply of fresh vegetables to the consumer is getting more and more popular. However, this group of products is among the fastest perishing products. It is because of environmental and internal factors in vegetables during storage are unavoidable. During the preparation for the market vegetables are being cleaned, washed, sanded, sorted and dried. This consumes a lot of energy and water. Different technological measures are used to reduce the consumption of natural resources during the preparation of products for the market and to slow down their quality changes. Ozone is an effective measure to slow down product bio destruction. Ozone usage in small doses as a disinfectant is recognized as safe. Although there are a lot of publications in the usage of ozone, but its impact on vegetable qualitative indicators has not been sufficiently investigated. There is a lack of research in the analysis of the effects of ozonated water, which can be successfully used in vegetable washing technologies. The article analyzes the effect of ozonated water treatment on fresh carrots colour and quantity of carotenoids. The obtained data showed that the use of ozonated water in concentration of 1.53 ± 0.09 mg L-1 did not have an effect on the amount carotenoids accumulated in the products. Also, ozonated water did not have significant effect on the colour of products
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Rural Development 2017: Bioeconomy Challenges: Proceedings of the 8th International Scientific Conference
Universiteto mokslo publikacijos / University Research Publications

Files in This Item:
marc.xml8.05 kBXMLView/Open

MARC21 XML metadata

Show full item record
Export via OAI-PMH Interface in XML Formats
Export to Other Non-XML Formats

CORE Recommender

Page view(s)

checked on Jun 6, 2021


checked on Jun 6, 2021

Google ScholarTM



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.