摘要
柿子是一种营养丰富的风味果品,但采后保鲜期短、品质下降快,通过不同浓度臭氧处理,以探究臭氧处理的最佳保鲜效果。结果显示,臭氧处理对减少柿果营养物质的流失、延缓柿果的衰老具有显著作用,能有效保留柿果抗坏血酸等营养物质,以88.6~134 mg/m^3的臭氧浓度处理柿子贮藏保鲜效果显著,贮藏保鲜期达到40 d,并且柿果硬度、含水量及口感风味等均保持在理想水平。
Persimmon is a kind of nutritious fruit flavor, but short postharvest freshness, quality decline quickly, how to study preservation techniques extend the freshness,improve the quality of persimmon fresh,was the key to meet the market demand. In this paper,persimmons were treated with different concentrations of ozone to explore the best effect of ozone treatment. Ozone treatment to reduce the loss of persimmon fruit nutrients,slow down the ageing process of persimmon fruit has a significant role,could effectively slow down the persimmon fruit reduced ascorbic acid and other nutrients,88.6~134 mg/m^3 ozone concentration processing persimmon fresh-keeping effect is remarkable,storage last period of 40 days,persimmon fruit hardness,water content and taste and flavor are maintained in the ideal level.
作者
乔勇进
雷天慧
卢慧玲
QIAO Yongiin;LEI Tianhui;LU Huiling(Agri-food Re-freshing and Processing Research Center, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;Shanghai Wenlai Middle School, Shanghai 201101, China)
出处
《农产品加工》
2018年第5期16-19,共4页
Farm Products Processing
基金
上海市农产品保鲜与加工技术服务平台项目(14DZ2293900)
关键词
柿子
臭氧处理
贮藏保鲜
营养物质
persimmon
ozone treatment
preservation
nutrients
