臭氧化空气处理对新鲜东魁杨梅低温贮藏效果的影响  

Effects of Ozonized Air Treatment on the Cold Storage of Waxberry

作　　者：吴玉柱[1] 王文生[2] 

机构地区：[1]北京农学院食品学院,北京102206 [2]国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《保鲜与加工》2012年第3期15-19,共5页Storage and Process

基　　金：国家科技支撑计划项目(2006BAD30B01)

摘　　要：采用五种不同浓度的臭氧化空气处理新鲜东魁杨梅,研究对其0℃下贮藏15 d期间果实生理与品质的影响。结果表明,经过臭氧化空气处理后的新鲜杨梅的呼吸作用受到了明显的抑制,有效保持了果实的可溶性固形物、可滴定酸和抗坏血酸(VC)等营养成分,降低失重率,延缓了果实的后熟与衰老,延长了保鲜期。其中以10.70 mg/m3浓度的臭氧化空气处理效果最好。By using five different concentrations of ozonized air to treat fresh Dongkui waxberry,the effects on physiology and quality of waxberry during 15 days storage at 0 ℃ were studied.The results showed that,after the ozonized air treatment,respiration of fresh waxberry was inhibited significantly,the fruit soluble solid content,titratable acid,VC and other nutrients could be kept effectively,the weight loss rate reduced,fruit ripening and senescence delayed and the preservation period extended.The effect with 10.70 mg/m3 ozonized air treatment was the best.

关 键 词：臭氧 杨梅 呼吸强度 品质 

分 类 号：S667.6[农业科学—果树学]