作　　者： ; ; ; ;

机构地区： 佛山科学技术学院生命科学学院食品科学系

出　　处： 《食品科技》 2006年第7期258-260,共3页

摘　　要： 臭氧是一种强氧化剂,具有广谱、高效的杀菌作用,能降解乙烯、乙醇等有害气体,较常用于果蔬上的保鲜。台湾青枣(ZizyphusmauritianaLam.)经臭氧和山梨酸钾处理后在常温下贮藏保鲜,结果表明处理2用3×10-6的臭氧处理后,台湾青枣果实的贮藏有较好的效果。试验结果显示提高了好果率,第6天处理2有一个峰值为15.34CO2mg/kg·h,呼吸强度高峰比其他处理低;延缓了果实硬度,减缓了Vc含量的下降,提高了超氧化物歧化酶的活性。 Ozone is a strong oxidizing agent that has effectively used to control growth of microorganism, reducing or removing harmful gases, and frequently applies on fruit and vegetable. To study the effect of ozone and potassium sorbate treatments on Indian Jujube Fruit, the result show that during the disposed fruit store at normal temperature for 12 days, the best treatment is treatment two（ozone of 3×10^-6）. It effectively delayed the fruit decay, reduced respiration intensity, its highest respiration rate was 15.34 CO2mg/kg·h, and show the fruit is a kind of climacteric fruit. Ozone can delayed the falling of fruit rigidity and Vitamin C, the treatments also improved of the activity of SOD and this method is easier to apply with no pollution.

关 键 词： 臭氧 台湾青枣 采后生理

领　　域： [轻工技术与工程] [轻工技术与工程]