技术文摘 关键词:氧化还原电位（ORP)，臭氧水，鲜切果蔬，消毒 [gap=1227]Key words：ORP；ozonated water；fresh-cut fruit and vegetables；disinfection
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The results show that ozone water can retard the decreasing of anthocyanogen and flavonoids content, holding effectively the red color of pericarp litchi (cv Geiwei).
二、臭氧水对冷藏荔枝生理变化的影响 臭氧水处理“桂味”荔枝后，延缓了果皮花色素苷含量的下降，抑制了类黄酮含量的下降，有效地保持了荔枝果皮地颜色。
参考来源 - 超声波和臭氧水在荔枝（Litchi chinensis Sonn.）贮藏保鲜中的应用研究Adding ozone blowing time could get high concentration ozone water.
增加臭氧投加量可得到高浓度(如4om叭)的臭氧水。
参考来源 - 臭氧对耐酸耐热菌杀灭作用的研究The experimental results was as follow:1. The results of Ozonated Water (OW)sterilization showed: the ratio of ozone to water is 1:6, which was determined by Single factor method.
研究结果如下:1.臭氧水减菌研究结果表明:单因素试验确定料水比为1:6。
参考来源 - 臭氧杀菌结合液氮深冷冻结技术在鲍鱼加工中的应用研究·2,447,543篇论文数据，部分数据来源于NoteExpress
结果用臭氧水消毒机生产制备的臭氧水浓度为13。
Results The concentration of ozone water produced by ozone water disinfector was 13.
本实用新型提出了一种应用臭氧水对物品浸洗消毒的装置。
The utility model provides a device for cleaning and sterilizing articles by utilizing ozone.
试验采用臭氧水对盐渍蔬菜进行脱盐处理，以探讨臭氧水脱盐对盐渍蔬菜品质的影响。
The effects of ozone water treatment on desalt of pickled vegetables were studied in this paper.
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