斑鸠菜臭氧湿冷保鲜研究  

Study on Humidicool Combined with Ozone Technology in Preservation of Clerodeudrou trichotomum Thunb.Leaves

作　　者：郑毅[1,2] 伍斌[1] 邓建梅[1,2] 黄双华 

机构地区：[1]攀枝花学院生物与化学工程学院,四川攀枝花617000 [2]攀枝花市干热河谷特色生物资源工程技术中心,四川攀枝花617000

出　　处：《北方园艺》2011年第14期148-151,共4页Northern Horticulture

基　　金：攀枝花市应用技术研究与开发资金资助项目(2009TX-3(5))

摘　　要：为研究臭氧湿冷技术对斑鸠菜保鲜的效果及最佳条件,建立斑鸠菜商品蔬菜的品质评价标准。通过单因素及正交实验,研究了臭氧水浓度、臭氧水处理时间、冷藏温湿度、换气时间对斑鸠菜保鲜品质的影响。结果表明:臭氧湿冷技术能够实现斑鸠菜的中短期保鲜,臭氧水浓度为(6±0.3)mg/L,处理时间为12 min,冷藏温度为1℃,相对湿度90%,换气时间为3 d,为斑鸠菜最佳保鲜条件。在此条件下,保存24 d斑鸠菜仍具商品价值。In order to study Clerodeudrou ttichotornurn Thunb. leaves best preservation conditions by ozone-wet technigne freshness and to establish evaluation criteria of Quality vegetable products, based on a single factor and based on the orthogonal experiment method, the ozone concentration, temperature, humidity, refrigeration, ventilation on the quality of Clerodeudrou trichotornum Thunb. Leaves were researched. The results showed that the ozone-wet technique to achieve the short-term preservation of C. trichotomum Thunb. leaves. Ozone concentration was（6±0. 3） mg/L,the processing time was 12 rain,cold temperature was l℃,relative humidity was 90%,ventilation every three days,C, trichotomurn Thunb. leaves for the best preservation conditions. In this condition, save the 24-day value of the goods remain C. trichotomurn Thunb. leaves.

关 键 词：斑鸠菜 臭氧 保鲜 正交实验 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]