臭氧冰膜处理对冬枣生理品质的影响  

Effects of Ozone Ice Coating Film on Physiological Quality of Winter-jujube

作　　者：王侠轶[1] 张子德[1] 刘晓军[2] 解茂蕾[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]农业部规划设计研究院农产品加工所,北京100026

出　　处：《食品工业》2011年第8期84-86,共3页The Food Industry

基　　金：2009年公益性行业(农业)科研专项"现代农业工程技术集成与模式优化"(200903009)

摘　　要：以冬枣为试材,研究臭氧冰膜处理对冬枣贮藏期间生理品质的影响。结果表明:臭氧(2.00～3.00)mg/L冰膜处理可明显抑制PPO活性的升高,推迟PPO活性高峰的出现;有效保持果实硬度和VC含量;显著抑制总糖含量、乙醇含量的升高和果实的转红。从而延缓果实的采后衰老和酒软。Effects of ozone ice coating film on physiological quality of winter-jujube was investigated.The result showed that：Ozone（2.00~3.00） mg/L ice coating film treatments could obvious inhibit the increase of PPO activity and the peak value;Effectively kept fruit firmness and VC content;Significantly inhibited the increase of total sugar content,ethanol content and redden rate and thus,the postharvest senescence of winter-jujube and ethanol softening were postponed.

关 键 词：冬枣 臭氧冰膜 生理品质 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]