臭氧结合气调冷藏对草莓保鲜品质的影响  

Effect of O_3 treatment combined with atmosphere control(CA) on the storage quality of strawberry

作　　者：赵晓丹[1] 傅达奇[2] 李莹[2] 

机构地区：[1]北京工商大学北京市食品添加剂工程技术研究中心,北京100048 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2015年第6期24-28,共5页Food Science and Technology

基　　金：北京工商大学青年科研启动基金项目(QNJJ20123-27)

摘　　要：草莓是一种易腐水果,贮藏期的失水、腐烂和软化严重影响了草莓的品质。采用臭氧处理介导的气调贮藏草莓果实,观察其对草莓贮藏保鲜品质的影响。首先,通过实验确定了草莓臭氧处理的最佳浓度为30 mg/m3,处理时间为30 min。分析了3种不同贮藏方式下(单独冷藏为对照,气调箱包装冷藏和臭氧处理结合气调冷藏)样品在18 d贮藏期内的腐烂率、可滴定酸、可溶性固形物、丙二醛含量等指标的变化情况,结果显示臭氧结合气调贮藏组及气调贮藏均能显著延缓草莓在贮藏过程中的品质降低,18 d后这2组草莓果实其腐烂率、SSC含量、MDA含量均低于对照组,而硬度和TA含量均高于对照组,臭氧结合气调贮藏组的各项品质指标最好,说明臭氧对气调保鲜具有增效作用。该研究结果有利于进一步改进草莓采后保鲜措施,提高草莓商品价值,具有一定应用前景。Strawberry is a perishable fruit. Dehydration, rot and soften can impact on the quality of fresh fruit during their storage. This research applied the atmosphere control （CA） combined with O3 treatment for the storage of strawberry and observed its effect on their storage quality. First, we determined the optimal treatment concentration of O3 for strawberry CA storage which is 30 mg/m3 for 30 min. Analysis of the decay rate, titratable acid, soluble solid content and MDA content of three groups of experimental samples （cooling storage as control, CA and 03 treatment combined CA） during 18 d cold storage showed that CA storage and 03 treatment combined with CA storage could delay the quality loss of strawberry during storage. After 18 d the two strawberry groups＇ decay rate, SSC content, MDA content were lower than the control group, while the hardness and the content of TA was higher than that of control group. O3treatment combined CA group is the best. It means that O3 has a synergistic effect on the CA. The results of this study can be applied to postharvest preservation of strawberry in the future, and to improve the value of the goods, which has certain application perspective.

关 键 词：草莓 臭氧 贮藏保鲜 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]