无花果防腐保鲜的电解式臭氧水工艺技术研究

A Study of Technology for the Preservation of Fig Fruits with the Electrolytic Ozone Water

为探索无花果安全高效的物理保鲜技术,以‘玛斯义·陶芬’无花果为试材,采后用电解式臭氧水防腐保鲜处理,以果实腐烂率和贮藏寿命为评价指标,在单因素试验基础上,探讨臭氧水处理浓度、处理时间对果实腐烂率、贮藏寿命及其综合保鲜效果的影响,优化处理条件.结果表明,当电解式臭氧水处理浓度为24 mg/L,处理时间为5 min时,可使‘玛斯义·陶芬’无花果常温贮藏期果实腐烂率较对照组降低55.67%,贮藏寿命提高1倍,防腐保鲜综合效果较好.

The experiment was conducted in order to investigate the optimal physical preservation technology for fig fruits in storage.‘Masui Dauphine’ figs were put into electrolytic ozone water before storage at room temperature so that the ozone water treatment conditions of fig fruits were optimized. The fruit decay rate, storage life and their synthesis score of figs were used as evaluation indexes. The effect factors, including ozone water concentration and treatment time, were optimized through orthogonal tests on the basis of the single factor experiment. The results showed that it was a reasonable preservation technology for ‘Masui Dauphine’ figs to be treated with electrolytic ozone water of 24 mg/L for 5 min before storage, which could reduce the fruit decay rate by 55.67% and double the fruit storage life in comparison with that of the control fruits treated with purified water and that the comprehensive effect of both anti-microbial activity and preservation was best in the experiment with the figs during storage at room temperature.