摘要
介绍了臭氧果蔬保鲜技术的作用机理及其特点;在分析果蔬保鲜包装技术要求的基础上,应用臭氧技术结合包装技术方法,在常温下对西红柿、豆角进行了臭氧保鲜实验研究,对腐烂率、减重率、硬度、可溶性固形物含量、还原糖含量、总酸、VC含量、叶绿素含量等指标进行了测试,结果表明:以上果蔬的保鲜期至少延长2周以上,对现代销售中的果蔬保鲜包装具有指导意义。
The character of the application of Ozone in fruit and vegetable fresh keeping was introduced. On the basis of analyzing the packaging technology demand of fruits and vegetable fresh keeping, ozone fresh keeping experimental research on tomato and citrus under room temperature was performed with the ozone technology related packaging technology. The rotten rate, weight losing rate, solubility of solid content, reductive sugar content, total acid, VC content, and chlorophyll content was reached through experiment. The results indicated that using the ozone technology, the shelf life of fruit ＆ vegetable was prolonged more than two weeks. It has guiding signification for preservation of fruit ＆ vegetable in modem commodity distribution.
出处
《包装工程》
CAS
CSCD
北大核心
2006年第4期36-37,52,共3页
Packaging Engineering
基金
黑龙江省教育厅科技项目(10531063)
关键词
臭氧
果蔬
保鲜
包装
ozone
fruit ＆ vegetable
fresh keeping
packaging
