【摘要】 采用不同浓度的臭氧水对芒果进行处理,通过测试芒果贮藏过程的烂果率、损耗率、呼吸强度、可溶性固形物、可滴定酸和Vc含量,研究臭氧水对芒果保鲜的影响。结果显示,臭氧水处理对于芒果保鲜效果显著,且随着处理所用臭氧水浓度的增加,其保鲜效果也随之增加。更多还原

【Abstract】 The fresh mango was processed by different density ozone water. The decay ratio, the attrition ratio, the breath intensity, the soluble solid, the titrated acid and the vitamin C content were evaluated. The results showed that the ozone water treatment had a remarkable effect on keeping fresh of mango, and the higher density the better effect.更多还原