不同浓度臭氧熏蒸处理对树莓贮藏保鲜效果的影响  

Effect of Different Concentrations of Ozone Fumigation Treatment on Preservation of Raspberry

作　　者：董成虎 彭旭阳 刘光昭 黄秀芬 彭继远 董凤祥[6] 窦泓喆 纪海鹏 DONG Cheng-hu;PENG Xu-yang;LIU Guang-zhao;HUANG Xiu-fen;PENG Ji-yuan;DONG Feng-xiang;DOU Hong-zhe;JI Hai-peng(Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences(National Agricultural Products Preservation Engineering Technology Research Center(Tianjin)),Key Laboratory of Agricultural Products Storage and Preservation,Ministry of Agriculture and Rural Affairs,Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products,Tianjin 300384,China;College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Golden Warehouse Internet Technology Co.,Ltd.,Tianjin 301600,China;Guangdong the Hokuno Byproducts Co.,Ltd.,Guangzhou 512100,China;Inner Mongolia Food Whole Beauty Co.,Ltd.,Hohhot 010000,China;Research Institute of Forestry,Chinese Academy of Forestry,Beijing 100091,China;School of Horticulture and Landscape,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]天津市农业科学院农产品保鲜与加工技术研究所(国家农产品保鲜工程技术研究中心(天津)),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]天津科技大学食品科学与工程学院,天津300457 [3]天津金仓互联网科技有限公司,天津301600 [4]广东亚北农副产品有限公司,广东广州512100 [5]内蒙古食全食美股份有限公司,内蒙古呼和浩特010000 [6]中国林业科学研究院林业研究所,北京100091 [7]东北农业大学园艺园林学院,黑龙江哈尔滨150030

出　　处：《保鲜与加工》2023年第8期1-6,共6页Storage and Process

基　　金：“十三五”重点研发项目(2018YFF0213605-2,2016YFD0400903-05);中央引导地方科技发展资金优秀农业科技特派员项目(22ZYCGSN00170,22ZYCGSN00470);营口市博士双创计划项目;济宁市重点研发计划项目(2022NYNS013);天津市林果现代产业技术体系创新团队项目(ITTHRS2021000);天津市农业科学院青年创新基金项目(202009,2021001)。

摘　　要：以树莓果实为试材,采用不同质量浓度(0、6.42、12.84、19.26 mg/m^(3))臭氧熏蒸处理1 h后在(0±0.5)℃的条件下贮藏16 d,探究不同质量浓度的臭氧熏蒸处理对树莓贮藏品质的影响。结果表明:与未处理的对照相比,臭氧处理可使树莓果实保持良好的感官品质,抑制腐烂,延缓果实硬度的下降,保持较高的可溶性固形物含量,提高果实亮度L*值和a*值,抑制丙二醛含量的上升。此外,较低质量浓度的臭氧处理有利于维持树莓果实中的总酚含量,其中以6.42 mg/m3臭氧熏蒸处理的保鲜效果最好。The raspberry fruits were fumigated with different mass concentrations(0,6.42,12.84 and 19.26 mg/m^(3))of ozone for 1 h and stored at(0±0.5)℃for 16 d,the effects of different mass concentrations of ozone treatments on the storage quality of raspberries were investigated.The results showed that,compared with the untreated control,ozone treatment could maintain good sensory quality of raspberry fruits,inhibit decay,delay the decline of fruit hardness,maintain higher soluble solids content,increase the brightness L*and a*values of fruit,and inhibit the rise of malondi⁃aldehyde content.In addition,the lower mass concentration of ozone treatment was beneficial to maintain the total phe⁃nolic content in raspberry fruits,and with 6.42 mg/m3 ozone fumigation treatment having the best preservation effect.

关 键 词：臭氧 熏蒸处理 树莓 贮藏 品质 

分 类 号：S663.2[农业科学—果树学]