西红柿臭氧保鲜实验研究

Experimental Research on Tomatoes' Ozone Freshkeeping

对西红柿的物性、采后生理状况进行了分析,结合臭氧保鲜机理和特点,通过实验研究了西红柿的臭氧保鲜技术方法,分析了臭氧保鲜后西红柿的外部感官、水分、Vc含量、淀粉、还原糖含量、总酸含量、腐烂率、硬度、可溶性固形物含量等在实验前后的变化。实验表明,采用臭氧保鲜及包装技术进行常温保鲜后,西红柿新鲜,感官、口味没有任何变化,品质优良,保鲜期延长 14d以上。

The tomatoes' physical properties and post harvest physiological status were analyzed combined with ozone freshkeeping mechanism and characteristics. The tomatoes' ozone freshkeeping technical method was studied and the changes of tomatoes' outside sense, water, VC content, starch, deoxidized sugar, total acid, rotten rate, rigidity, soluble solid content,etc. were analyzed. It was proved by experiments that tomatoes' freshness, sense, taste did not changed by applying ozone freshkeeping packaging technology under normal temperature, the tomatoes' quality were excellent and this method can prolong the freshkeeping period more than 14 days.