摘要
研究在不同浓度范围0.50～0.99、1.00～1.99、2.00～3.00mg/L的1℃臭氧水处理的冬枣在湿冷贮藏条件下的品质变化。结果表明,臭氧水冷激处理冬枣保持冬枣的硬度,抑制其转红及酒软,使枣果保持较好的外观颜色;同时,还可以有效抑制冬枣可滴定酸含量和Vc含量的下降,保持了其贮藏期的品质,延缓其衰老速率。用1.00～1.99mg/L的臭氧水的保鲜效果好,而且不会对枣果造成伤害。
Winter-jujube were treated with 0.50-0.99, 1.00-1.99, 2.00-3.00 mg/L of ozone water to determine the best concentration. The results were as follows： compared with the control, ozone water treatments held the fruit firmness of winter-jujube, inhibited the development of surface red-changing and enthanol accu- mulation, maintained the titra table acid content and Vc content, held the better appearance, kept the quality of storage and delayed its senescence. The best concentration of ozone water in this experiment was 1.00-1.99 mg/L and Jujube would not be hurt.
出处
《食品科技》
CAS
北大核心
2009年第10期28-31,共4页
Food Science and Technology
基金
农业部规划设计研究院自选课题
关键词
冬枣
臭氧水
贮藏保鲜
winter-jujube
ozone water
storage
