草莓臭氧保鲜试验初报  

Preliminary Report on Ozone Fresh Strawberry

作　　者：李梦钗[1] 王玉忠[1] 温秀军[2] 王振亮[1] 高红真[1] 刘满光[1] 

机构地区：[1]河北省林业科学研究院,河北石家庄050061 [2]华南农业大学,广东广州510642

出　　处：《北方园艺》2010年第9期192-193,共2页Northern Horticulture

基　　金：国家林业局"948"资助项目(2008-4-65)

摘　　要：以草莓为试材,研究102、03、04、0 mg/kg 4种不同浓度臭氧对草莓保鲜效果的影响。结果表明:在草莓入库前进行臭氧杀菌消毒时,适宜的臭氧处理浓度为20 mg/kg,可使草莓的储藏期达到30 d左右,好果率为95%,较对照提高了45%,保鲜时间较对照延长近一倍,而且还能最大限度地保持草莓原有的品质与风味。Studied 10, 20, 30, 40 mg/kg which 4 different concentrations of ozone treatment on fresh strawberry effect. The results showed that in the strawberry ozone disinfection prior to storage, the appropriate concentration of ozone treatment that was 20 mg/kg, enabled storage of strawberry period reach 30 days, good fruit rate was 95 %, extend the preservation time, hearly olonbled compared with the control increased by 45%, but also maximized their quality and flavor of the original Strawberry.

关 键 词：草莓 臭氧浓度 保鲜天数 

分 类 号：S668.4[农业科学—果树学]