摘要
为探索臭氧处理对冷库贮藏白菜的品质影响,在固定臭氧处理频率为1次·d-1的条件下,分别研究不同臭氧处理浓度、处理时间对冷库贮藏白菜主要品质指标变化的影响。结果表明,臭氧处理能够有效抑制白菜的呼吸强度,减缓白菜的Vc含量、叶绿素含量在贮藏期间的下降,降低贮藏失重率,最佳臭氧浓度为12.84mg·m-3,处理时间为30min。
In order to research the effect of ozone treatmeat on quality changes in chinese cabbage storing in refrigerato ry, the main quality index changes in chinese cabbage storing in refrigeratory affected by different ozone treatrneat con- eentration and treatment time separately were studied under the frequency of ozone treatmeat one time of one day in the stationary condition. It was found that ozone treatmeat can restrain the PPO activity of the chinese cabbage cells and re- tard the fall of the content of Vc,ehlorophyll and soluble solids,even reduce the rate of agravity. The results suggested that the efficacy of ozone treatmeat to keep chinese cabbage fresh, the best ozone concentration of increasing the quality of chinese cabbage storing in refrigeratory was 12.84 mg·m-3 ,and the best treatment time was 30min.
出处
《山西农业大学学报（自然科学版）》
CAS
2012年第1期27-32,共6页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
中华人民共和国科学技术部科技人员服务企业行动项目(2009GJA30030)
关键词
白菜
冷藏保鲜
臭氧
品质
Chinese cabbage
Hypothermia preservation
Ozone
Quality
