臭氧处理对果实采后生理和贮藏品质影响的研究进展  

Research progress on effects of the ozone treatment on post-harvest physiology and storage quality of fruits

作　　者：蒋宝[1] JIANG Bao(Weinan Vocational ＆ Technical College, Weinan, Shaanxi 714026, China)

机构地区：[1]渭南职业技术学院,陕西渭南714026

出　　处：《食品与机械》2018年第3期196-199,共4页Food and Machinery

基　　金：陕西省科学技术发展研究计划项目(编号:2015KJXX-98);渭南市科技发展计划项目(编号:2015KYJ-4-3)

摘　　要：臭氧作为一种新的非热杀菌技术得到越来越广泛的应用。文章在分析影响臭氧贮藏保鲜效果的主要因素的基础上,重点综述臭氧处理对果实采后生理和贮藏品质影响取得的最新进展,为臭氧更好地应用于果实贮藏保鲜提供理论依据和参考。As a non-thermal technology,ozone is being applied to food and fruit which become more and more popular.On the basis of the analysis of the influencing factors for preservation effect of ozone,the latest process in effects of ozone on post-harvest physiology and storage quality of fruits were reviewed,providing a basis and reference for the ozone better applied to fruit storage and preservation.

关 键 词：臭氧 果实 生理特性 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]