臭氧处理对不同成熟度金丝小枣贮藏品质的影响  

Effect of Ozone Treatment on Storage Quality of Different Maturity of Jinsixiaozao

作　　者：陈存坤[1] 韩洁[2] 董成虎[1] 李迎松 张鹤[1] 王文生[1] 

机构地区：[1]国家农产品保鲜工程技术研究中心(天津),农业部农产品采后生理与贮藏保鲜重点开放实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]沈阳农业大学食品学院,辽宁沈阳110866 [3]山东百枣纲目生物科技有限公司,山东德州253000

出　　处：《保鲜与加工》2015年第5期15-19,共5页Storage and Process

基　　金：“十二五”农村领域国家科技计划课题(863)(2012AA101606);农业部公益性行业科研专项(201303075);天津农业科学院院长基金项目(13007;14004);天津科技创新体系及平台建设计划项目(12TXGCCX00400);天津市农业科技成果转化与推广项目(201502030)

摘　　要：以白熟期和脆熟期的山东金丝小枣为试材,采用微孔膜包装,在预冷24 h期间连续用0.5 m L/m^3浓度的臭氧处理,并在-1-0℃条件下贮藏72 d期间以同浓度每周定期进行臭氧处理5 h,以相同成熟度的空白处理为对照,研究臭氧对不同成熟度金丝小枣果实贮藏品质的影响。结果表明,0.5 m L/m^3浓度的臭氧能够有效抑制金丝小枣可溶性固形物和可滴定酸含量的下降,抑制酒化及水分含量的流失,保持果实硬度,减少腐烂,显著提高金丝小枣的贮藏保鲜效果。The white maturity and crispness maturity of Shandong Jinsixiaozao were packaged by microporous membrane, treated by 0.5 m L/m^3 concentrations of ozone during 24 hours pre-cooling period and treated by the same concentration of ozone for 5 h weekly during 72 days cold storage at-1 -0 ℃, the blank treatment with the same maturity as control. The effects of ozone treatment on storage quality of different maturities of Jinsixiaozao were studied.The results showed that, 0.5 m L/m^3 concentrations of ozone treatment could effectively inhibit the decrease of soluble solids and titratable acid contents, inhibit ethanol fermentation and water loss, maintain fruit firmness, reduce the rotting and significant increase the storage effect of Jinsixiaozao.

关 键 词：金丝小枣 成熟度 臭氧 贮藏 品质 

分 类 号：S665.1[农业科学—果树学]