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Updated: Jul 31, 2026
LabVIEW-operated Novel Nanoliter Osmometer for Ice Binding Protein Investigations
Published on: February 4, 2013
Preparation and evaluation of ozone micro-nano bubbles ice for Litchi precooling
1Key Laboratory of Tropical Fruit and Vegetable Cold-Chain of Hainan Province, Institute of Agro-products of Processing and Design, Hainan Academy of Agricultural Sciences, Haikou 571100, China; Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya 572025, China; Key Laboratory of Genetic Resources Evaluation and Utilization of Tropical Fruits and Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Tropical Fruit Trees, Hainan Academy of Agricultural Sciences, Haikou 571100, China.
Abstract:
Ozone (O3) is an effective agent for post-harvest fruit preservation against diverse microorganisms. In this study, a cost-effective ozone micro-nano bubbles ice (O3-MNBI) was prepared, characterized, and subsequently used to precool litchi. The optimal protocols for O3-MNBI production were as follows: water (2 °C, pH = 7) was pumped into a micro-nano O3 bubble generator for 10 min aeration treatment. The water was then contained in a box and immersed in the supercooled NaCl solution (-20 °C) to form O3-MNBI. The microscope image confirmed that the sizes of the ultrafine bubbles were predominantly less than 100 μm. The stable release duration of O3 was 168 h. Litchi precooled by O3-MNBI for 20 min exhibited significantly (p < 0.05) elevated L*, a*, b* values, reduced total microbial colony count, respiration rate, relative conductance, and stable total soluble solids, thereby maintaining superior color and qualities. This study could provide a promising alternative to conventional ice-water precooling of litchi.
