摘要
介绍了臭氧用于果蔬保鲜的酶钝化等作用机理及其特点,并采用臭氧处理结合包装技术的不同保鲜包装方式,在25~27℃环境温度下,对樱桃番茄、杭椒进行了保鲜试验研究。对腐烂率、减重率、硬度、颜色变化等指标进行了测试,对比结果表明:采用尼龙薄膜制袋,经充入臭氧封装的保鲜包装方式,以上2种果蔬在保鲜第3天97%达到保鲜要求;而采用PE薄膜制袋,经充入臭氧封装的保鲜包装方式,以上2种果蔬在保鲜第10天85%达到保鲜要求。
The character of the enzyme inactivation of Ozone in fruit and vegetable fresh keeping was introduced.The research and experiment of ozone in storage of cherry tomato and capsicum on about 25℃ to 27℃ was performed with the different ozone technologies and different packaging technologies.At the same time,the rotten rate,the weight loss rate,the rigidity,and the color change was tested.The results indicated that using ozone technologies with the nylon film the fresh keeping rate was above ninety-seven percen...
出处
《包装工程》
CAS
CSCD
北大核心
2007年第10期4-6,共3页
Packaging Engineering
关键词
臭氧
果蔬
酶钝化
保鲜
包装技术
ozone
fruits and vegetable
enzyme inactivation
fresh keeping
packaging technology
