O_3处理对草莓果贮藏品质的影响  

Effect of Ozone Treatment on Storage Qualities of Strawberry

作　　者：耿胜荣[1] 段颖[1] 顾振新[1] 陈培琦 邱永新 刘安虎 

机构地区：[1]南京农业大学食品科技学院 [2]连云港市东海果汁有限公司,连云港222300

出　　处：《食品与发酵工业》2003年第11期28-30,共3页Food and Fermentation Industries

基　　金：江苏省十五重点科技攻关项目基金资助 (No .BE2 0 0 2 - 31 4 )

摘　　要：以草莓果 (丰香 )为试材 ,经O3 处理 3～ 6min后 ,在 (2 0± 1)℃下贮藏 4d ,探讨O3 处理对草莓果贮藏品质的影响。结果表明 ,O3 处理 3min有利于降低草莓果呼吸强度和腐烂率 ,减少可溶性固形物、有机酸和抗坏血酸含量损失 ;花青素含量随草莓的硬度降低而增加。Strawberry(var.fengxiang)was treated with ozone for 3～6min before storage under(20±1)℃. The results indicated that after treating strawberry with ozone for 3 minutes the respiration and the speed of decay, soluble solid, organic acid and vitamin C were decreased during 4 day's storage while betacyanin content of strawberry increased to a certain extent.

关 键 词：O3处理 草莓果 贮藏品质 保鲜 生理特性 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]