臭氧果蔬保鲜包装技术的研究

The Research of the Packaging Technology of the Ozone Fruits and Vegetable Storage

介绍了臭氧用于果蔬保鲜的现状、发展趋势、作用机理及其特点,并应用臭氧技术结合包装技术与方法,在常温下对苹果、西红柿、豆角进行了保鲜实验研究,对腐烂率、好果率、失重率、可溶性固形物含量、还原糖含量、总酸、VC含量、叶绿素含量等指标进行了测试,结果表明:以上果蔬的保鲜期至少延长2周以上。对现代物流中果蔬保鲜包装具有指导意义。

The developing tendency and character of the application of Ozone in fruit and vegetable fresh keeping were introduced. The research and experiment of ozone in storage of apple,tomato and citrus on the usual temperature had been performed with the Ozone technology and packaging technology. At the same time,the rotten rate, the good fruit rate, the weight loss rate, the content of soluble solid, the content of reduction sugar, the general acid, the VC content, and the content of chlorophyll had been tested in the experiment. It was proved that preservative period of fruit and vegetable can be extended more than two weeks by using the technology. Helpful information was provided for preservation of fruit and vegetable in modern commodity distribution. 