组合保鲜技术对圣女果保鲜效果的影响

研究臭氧(ozone,O3)、乙烯去除剂(ethylene absorbent,EA)结合低温气调(controlled atmosphere,CA)组合保鲜处理对圣女果贮藏品质的影响。以广西百色市所产的圣女果为原料,分别进行以下处理:1-甲基环丙烯(1-methylcyclopropene,1-MCP)结合低温气调处理组(1-MCP+CA处理组),臭氧、乙烯去除剂结合低温气调组合保鲜处理组(O3+EA+CA处理组),以低温气调贮藏组作为空白对照(CK组),研究不同保鲜处理对圣女果贮藏期间失重率、腐烂率、呼吸强度、硬度、番茄红素、果糖、葡萄糖、苹果酸、柠檬酸、VC等指标的影响。结果表明:与CK组和1-MCP+CA处理组相比,O3+EA+CA处理组能够对圣女果起到保鲜效果,能够显著地降低圣女果的失重率、腐烂率、呼吸强度,可有效保持硬度、番茄红素、果糖、葡萄糖、苹果酸、柠檬酸、VC含量(P<0.05)。因此,臭氧、乙烯吸收剂结合低温气调处理对圣女果具有良好的保鲜效果。

Effects of Combined Fresh-keeping Technology on the Quality of Cherry Tomato Preservation

The effects of ozone and ethylene absorbent and combined with low temperature controlled atmosphere on the quality of cherry tomato preservation were studied.The cherry tomato from Baise was used as the raw materials,and was treated as follows:1-methylcyclopropene(1-MCP)treatment combined with low temperature controlled atmosphere(1-MCP+CA treatment group),ozone and ethylene absorbent combined with low temperature controlled atmosphere(O3+EA+CA treatment group),and controlled atmosphere storage at low temperature as the blank control group(CK group).The effects of different fresh-keeping treatments on the weight loss rate,rot ratio,respiration intensity,hardness,lycopene content,fructose content,glucose content,malic acid content,citric acid content,VC content in cherry tomato during storage were determined.The results showed that:compared with CK and 1-MCP+CA,O3+EA+CA showed function on fresh-keeping of cherry tomato and could significantly reduce the weight loss rate,rot ratio,and respiration intensity,effectively sustain the hardness,lycopene,fructose,glucose,malic acid,citric acid,and VC content(P<0.05).Therefore,ozone and ethylene absorbentand combined with low temperature controlled atmosphere had good fresh-keeping effects on cherry tomato.