臭氧水处理对草莓腐烂及品质的影响

Effect of Ozonated Water Treatments on Fruit Decay and Quality in Post-harvest Strawberry

为探索臭氧水处理对草莓防腐保鲜的效果,本试验研究了臭氧浓度为0.06ppm、0.12ppm和0.18ppm的臭氧水分别处理1min、2min、3min对"丰香"草莓5℃、8天贮藏期间果实腐烂和主要品质指标变化的影响。发现臭氧水处理能够有效抑制草莓的腐烂和微生物的生长,延缓草莓硬度和可溶性固形物的下降。试验结果表明臭氧水处理对草莓贮藏保鲜有一定作用,且最佳处理工艺为:臭氧浓度为0.12ppm,处理时间为3min。

In order to explore the preservative effect of ozone treatment on fresh strawberry, this experiment studied the ozonated water with o- zone concentration of 0.06ppm, 0.12ppm and 0.18ppm, to deal with the＂Toyonoka＂ strawberry respectively of 1,2,3 min, then stored under 5 ℃. during storage time （8 days） ,we measured the changes of fruit rot and the main indicators of the quality. Found that ozonated water treatment can effectively inhibit the decay of strawberry and microbial growth, retard strawberry hardness and a decline in soluble solids. The results showed that ozonated water treatment on strawberry have a role in storage, and the best treatment process is as follows： ozone concentration of 0.12ppm, the processing time for 3min.