不同臭氧浓度对枸杞果实贮藏效果影响的研究  

Effect of Different Ozone Concentrations on Storage of Wolfberry Fruits

作　　者：葛玉萍[1] 赵燕[3] 何军[2] 李晓莺[2] 张波[2] 曹有龙[2] GE Yuping;ZHAO Yan;HE Jun;LI Xiaoying;ZHANG Bo;CAO Youlong(Seed Farm of Ningxia Hui Autonomous Region,Yinchuan,Ningxia 750200,China;Wolfberry Engineering Research Center,Ningxia Academy of Agriculture and Forestry Sciences,Yinchuan,Ningxia 750100,China;Ningxia Vocational and Technical College,Yinchuan,Ningxia 750000,China)

机构地区：[1]宁夏回族自治区原种场,宁夏银川750200 [2]宁夏农林科学院枸杞工程技术研究中心,宁夏银川750100 [3]宁夏职业技术学院,宁夏银川750000

出　　处：《陕西农业科学》2024年第11期6-10,17,共6页Shaanxi Journal of Agricultural Sciences

基　　金：宁夏自然科学基金项目(2023AAC03398);宁夏农林科学院农业高质量发展和生态保护科技创新示范项目(NGSB-2021-2)。

摘　　要：研究探索了枸杞鲜果在不同臭氧处理情况下的品质变化。结果表明:在三种不同浓度臭氧处理下,通入臭氧5 min,VC、可溶性糖等营养成分保持较好;通入臭氧5 min处理下,腐烂率较10 min和15 min的要低,延长了果实的贮藏期,从可溶性固形物和含酸量的变化情况来看,5 min处理的保持较好,最佳贮存时间为10 d内。This study investigates the variety changes of fresh wolfberries under different ozone treatments.The results showed that under three different concentrations of ozone treatment,5 minutes of ozone treatment resulted in better maintenance of nutrients such as VC and soluble sugars.After 5 minutes of ozone treatment,the decay rate was lower than that of 10 and 15 minutes,thereby extending the storage period of the fruit.From the changes in soluble solids and acid content,the 5-minute treatment maintained its quality better,and the optimal storage time was within 10 days.

关 键 词：枸杞 鲜果 保鲜 臭氧 

分 类 号：S609.3[农业科学—园艺学]