臭氧水处理结合冷藏对采后菜心保鲜效果的影响  

Influence of ozone water treatment with cold storage on storage effect of post-harvest Chinese flowering cabbage

作　　者：司徒满泉[1] 赖健[2] 范梅红 汤梅[2] 吴成见 

机构地区：[1]广东轻工职业技术学院食品与生物技术学院,广州510300 [2]仲恺农业工程学院轻工食品学院,广州510225 [3]广州东升农场,广州511474

出　　处：《食品科技》2017年第10期60-64,共5页Food Science and Technology

基　　金：广州市科技惠民专项(2014Y2-00180)

摘　　要：研究了臭氧水浸泡处理结合冷藏,对采后菜心保鲜效果的影响。试验结果表明:在温度(3±1)℃及相对湿度90%~95%的贮藏条件下,采用含(7.405~7.012)μg/L臭氧浓度范围的臭氧水浸泡处理菜心并贮藏12 d后,浸泡处理1 min的菜心黄化率最低,浸泡处理3 min的菜心腐烂率最低,臭氧水处理对菜心的失重率影响不明显,适当时间的臭氧水处理,可延缓菜心的Vc及可溶性固形物的损失,臭氧水处理可有效抑制菜心表面的微生物生长。经臭氧水处理并冷藏12 d后的菜心,仍具有良好的商品性。The influence of ozone water soaking treatment combined with cold storage on storage effect of the post-harvest Chinese flowering cabbage were investigated. The results showed that there were a minimum yellow rate of the cabbage with ozone water soaking treatment for 1 min, the lowest decay rate of the cabbage with ozone water soaking treatment for 3 min under the storage condition of （3±1）℃, RH 90%-95% and soaking treatment by the ozone water of containing ozone concentration range （7.405-7.012）μg/L, after storage for 12 d. It was not obvious that ozone water treatment on the effect of weightlessness rate of the cabbage. The appropriate treatment time of ozone water can delay the loss of Vc and soluble solids of the cabbage. Ozonated water treatment can effectively inhibit microbial growth on the surface of the cabbage. It has still a good commercial of the cabbage by ozone water treatment then the cold storage for 12 d.

关 键 词：菜心 臭氧水 冷藏 保鲜效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]