摘要
以白熟期和脆熟期的山东金丝小枣为试材,采用微孔膜包装,在预冷24 h期间连续用0.5 m L/m^3浓度的臭氧处理,并在-1-0℃条件下贮藏72 d期间以同浓度每周定期进行臭氧处理5 h,以相同成熟度的空白处理为对照,研究臭氧对不同成熟度金丝小枣果实贮藏品质的影响。结果表明,0.5 m L/m^3浓度的臭氧能够有效抑制金丝小枣可溶性固形物和可滴定酸含量的下降,抑制酒化及水分含量的流失,保持果实硬度,减少腐烂,显著提高金丝小枣的贮藏保鲜效果。
The white maturity and crispness maturity of Shandong Jinsixiaozao were packaged by microporous membrane, treated by 0.5 m L/m^3 concentrations of ozone during 24 hours pre-cooling period and treated by the same concentration of ozone for 5 h weekly during 72 days cold storage at-1 -0 ℃, the blank treatment with the same maturity as control. The effects of ozone treatment on storage quality of different maturities of Jinsixiaozao were studied.The results showed that, 0.5 m L/m^3 concentrations of ozone treatment could effectively inhibit the decrease of soluble solids and titratable acid contents, inhibit ethanol fermentation and water loss, maintain fruit firmness, reduce the rotting and significant increase the storage effect of Jinsixiaozao.
出处
《保鲜与加工》
CAS
北大核心
2015年第5期15-19,共5页
Storage and Process
基金
“十二五”农村领域国家科技计划课题(863)(2012AA101606)
农业部公益性行业科研专项(201303075)
天津农业科学院院长基金项目(13007
14004)
天津科技创新体系及平台建设计划项目(12TXGCCX00400)
天津市农业科技成果转化与推广项目(201502030)
关键词
金丝小枣
成熟度
臭氧
贮藏
品质
Jinsixiaozao
maturity
ozone
storage
quality
