不同浓度臭氧气体处理对采后西葫芦贮藏品质的影响
目的 研究不同浓度臭氧气体处理对西葫芦采后贮藏品质的影响, 以确定最适合西葫芦采后贮藏的臭氧气体浓度。方法 采摘大小一致、成熟度均匀、无病虫害和无机械伤的西葫芦。进行不同臭氧浓度处理, 于10 ℃下贮藏。测量不同臭氧浓度处理后西葫芦的各种指标。结果 当臭氧气体浓度为6.201 mg/m3, 臭氧气体可有效抑制呼吸, 保持果蔬硬度, 延缓可滴定酸、可溶性固形物、叶绿素等营养成分含量的降低, 并有效抑制过氧化物酶和抗坏血酸过氧化物酶的活性, 抑制丙二醛含量的积累。结论 相较于臭氧气体浓度2.067 mg/m3和10.336 mg/m3, 当臭氧气体浓度为6.201 mg/m3时, 臭氧可较好地保持西葫芦的采后贮藏品质。
Objective To investigate the effects of different concentrations of ozone gas treatment on post-harvest storage quality of squash in order to determine the optimum concentration of ozone gas for post-harvest squash. Methods The squashes, which were of uniformity in size and degree of ripeness without mechanical injure and disease were chosen. Different concentrations of ozone gas treatment were applied and treated squashes were stored at 10 ℃. The indexes of squashes after different concentrations of ozone gas treatment were measured. Results When the ozone gas concentration was 6.201 mg/m3, the ozone gas effectively inhibited the respiration rate, maintained the firmness of squash and delayed the loss rates of titratable acidity, total soluble solid and chlorophyll, etc. In addition, it also inhibited the activity of peroxydase and ascorbate peroxidase. Conclusion Compared to the ozone gas concentrations of 2.067 mg/m3 and 10.336 mg/m3, when the concentration is 6.201 mg/m3, the ozone gas can maintain a better storage quality of post-harvest squash.
标题：不同浓度臭氧气体处理对采后西葫芦贮藏品质的影响
英文标题：Effect of different concentrations of ozone gas treatment on storage quality of post-harvest squash
作者：
季丽丽 青岛农业大学食品科学与工程学院
梁芸志 青岛农业大学食品科学与工程学院
陈存坤 国家农产品保鲜工程技术研究中心(天津),农业部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室
吴昊 青岛农业大学食品科学与工程学院
荆琳 青岛农业大学食品科学与工程学院
潘映鸿 青岛农业大学食品科学与工程学院
王成荣 青岛农业大学食品科学与工程学院
中文关键词:西葫芦,臭氧处理,贮藏品质,
英文关键词:squash,ozone treatment,storage quality,
发表日期：2017-05-16
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