臭氧气体结合冷藏对采后菜心保鲜效果的影响  

Influence of Ozone Gas with Cold Storage on Storage Effect of Post-harvest Chinese Flowering Cabbage

作　　者：司徒满泉[1] 范梅红 汤梅[3] 吴成见 赖健[3] 

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

出　　处：《食品研究与开发》2018年第1期167-171,共5页Food Research and Development

基　　金：广州市科技惠民专项项目(2014Y2-00180)

摘　　要：为了探索臭氧气体处理结合冷藏对采后菜心的保鲜效果,以新鲜菜心为原料,在(3±1)℃及相对湿度90%~95%的贮藏条件下,采用不同浓度的臭氧气体处理菜心。结果表明:与无臭氧气体处理组相比,臭氧气体处理对采后菜心的保鲜效果明显。适宜浓度的臭氧气体处理,可有效抑制采后菜心的黄化,减缓菜心V_C和可溶性固形物的采后损失,有效抑制采后菜心腐烂。臭氧气体处理浓度为(4±0.17)mg/m^3的菜心黄化率最低,V_C及可溶性固形物的采后损失最少;臭氧气体处理浓度为(6±0.15)mg/m^3的菜心腐烂率最低。经臭氧气体处理并冷藏12 d后的菜心,仍具有良好的商品性。In order to explore storage effect of ozone gas processing combined refrigeration on post-harvest Chinese flowering cabbage, the cabbage was processed by different concentrations of ozone gas under storage condition of （3±1） ℃ and relative humidity of 90 %-95 %. The results showed that the cabbage could obtain obvious storage effect of ozone gas treatment, compared with no ozone gas treatment group. Suitable concentration of ozone gas processing could effectively inhibit yellowing of the cabbage, delay losses of vitamin C and soluble solids of the cabbage, effectively restrain rot of the cabbage. Yellowing rage of the cabbage was the lowest, vitamin C and soluble solids of the cabbage had the least loss rate, with concentration of ozone gas processing for （4±0.17） mg/m3. The decay rate of the cabbage was the lowest with concentration of ozone gas processing for （6±0.15） mg/m3. It had still a good commercial of the cabbage by ozone gas treatment combined cold storage for 12 d.

关 键 词：臭氧气体 冷藏 菜心 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]