摘要
研究不同的臭氧质量浓度处理对"大五星"枇杷果实贮藏品质指标的影响。"大五星"枇杷果实采摘预冷后,用0、100、150、200mg/m3臭氧进行处理,每周1次,每次处理30min,在3℃冷库中贮藏30d,定期测定"大五星"枇杷果实的品质指标。结果显示:100mg/m3臭氧处理对"大五星"枇杷采后保鲜贮藏有一定作用;而150mg/m3臭氧处理对"大五星"枇杷果实的贮藏保鲜效果最好;过高质量浓度臭氧处理(200mg/m3臭氧处理)会对"大五星"枇杷果实造成损害。
Freshly harvested Big Five-pointed Star loquat fruits were pre-cooled on the same day and then stored at 3 ℃ and 75%-85% humidity for 30 days.During the storage period,the loquat fruits were treated with ozone for 30 min once a week and sampled every 4 days for the determination for various physiochemical and physiological characteristics.Ozone treatment at the concentration of 100 mg/m3 had some fresh-keeping effect on Big Five-pointed Star loquat fruits.The best fresh-keeping effect was observed by using 150 mg/m3 ozone treatment.Ozone treatment could damage Big Five-pointed Star loquat fruits at the higher concentration of 200 mg/m3.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第20期282-285,共4页
Food Science
基金
成都市科技项目(10GGYB208NC-182)
关键词
“大五星”枇杷
臭氧
贮藏保鲜
Big Five-pointed Star loquat fruits
ozone treatment
preservation
