| O_3处理对草莓果贮藏品质的影响 |
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| 引用本文： | 耿胜荣,段颖,顾振新,陈培琦,邱永新,刘安虎. O_3处理对草莓果贮藏品质的影响[J]. 食品与发酵工业, 2003, 29(11): 28-30 |
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| 作者姓名： | 耿胜荣 段颖 顾振新 陈培琦 邱永新 刘安虎 |
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| 作者单位： | 1. 南京农业大学食品科技学院,农业部农畜产品加工与质量控制重点开放实验室,南京,210095
2. 连云港市东海果汁有限公司,连云港,222300 |
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| 基金项目： | 江苏省十五重点科技攻关项目基金资助 (No .BE2 0 0 2 - 31 4 ) |
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| 摘 要： | 以草莓果 (丰香 )为试材 ,经O3 处理 3～ 6min后 ,在 (2 0± 1)℃下贮藏 4d ,探讨O3 处理对草莓果贮藏品质的影响。结果表明 ,O3 处理 3min有利于降低草莓果呼吸强度和腐烂率 ,减少可溶性固形物、有机酸和抗坏血酸含量损失 ;花青素含量随草莓的硬度降低而增加。
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| 关 键 词： | 草莓果 O3处理 贮藏品质 |
| 修稿时间： | 2003-07-11 |
Effect of Ozone Treatment on Storage Qualities of Strawberry |
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| Geng Shengrong Duan Ying Gu Zhenxin Chen Peiqi Qiu Yongxin Liu Anhu. Effect of Ozone Treatment on Storage Qualities of Strawberry[J]. Food and Fermentation Industries, 2003, 29(11): 28-30 |
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| Authors: | Geng Shengrong Duan Ying Gu Zhenxin Chen Peiqi Qiu Yongxin Liu Anhu |
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| Affiliation: | Geng Shengrong1 Duan Ying1 Gu Zhenxin1 Chen Peiqi2 Qiu Yongxin2 Liu Anhu2 1 |
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| Abstract: | Strawberry(var.fengxiang)was treated with ozone for 3～6min before storage under(20±1)℃. The results indicated that after treating strawberry with ozone for 3 minutes the respiration and the speed of decay, soluble solid, organic acid and vitamin C were decreased during 4 day's storage while betacyanin content of strawberry increased to a certain extent. |
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| Keywords: | strawberry ozone storage quality |
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