臭氧与高氧处理对采后草莓品质的影响  

Effect of ozone and high oxygen treatment on post-harvest strawberry quality

作　　者：龚吉军[1] 唐静[1] 李振华[1] 赵延华[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《中南林业科技大学学报》2010年第9期76-80,共5页Journal of Central South University of Forestry & Technology

基　　金：湖南省科技厅科技计划项目基金资助项目(2008SK3075)

摘　　要：研究了臭氧与高氧处理对采后草莓品质的影响。结果表明:采用浓度为0.574 mg/mL的臭氧处理30 s,可以减轻草莓的腐烂、减少Vc损失、提高总酚和花青素的含量,对总可溶性固形物(TSS)含量和颜色的影响不明显。用不同浓度的高氧处理可减轻腐烂、减少Vc损失、提高总酚和花青素含量、有效抑制颜色劣变,但会导致TSS含量下降,60%与100%氧气浓度相比,后者效果好于前者,但差异不明显。臭氧结合高氧处理的保鲜效果整体好于单独采用臭氧处理与单独采用高氧处理,提示二者的结合对采后草莓品质的保持具有良好的作用,是一种有效、可行的草莓保鲜方式。Effect of ozone and high oxygen treatment on quality of post-harvest strawberry was studied.Strawberry which was treated with mass concentration of 0.574 mg/mL and time of 30 s ozone treatment showed less decay,less damage of vitamin C,higher content of total phenolics and anthocyanins,unobvious changes of degraded external color and reduced content of total soluble solids（TSS） than those stored in air.Strawberry which was treated with different concentrations of high oxygen treatment,showed less decay,less damage of vitamin C,higher content of total phenolics and anthocyanins,obviously lower degree of degraded external color and obviously lower content of TSS.Compared with 60% oxygen treatment,the effect of 100% oxygen treatment was better than the former,however,the difference was not obvious.The effect of ozone combined with high oxygen treatment on quality of strawberry was better than that of ozone treatment and high oxygen treatment used separately,and it was an effective and feasible method to fresh-keeping of strawberry.

关 键 词：臭氧处理 高氧处理 草莓 品质 

分 类 号：S668.4[农业科学—果树学]