【摘要】 【目的】为给杏果的臭氧贮藏保鲜提供一定科学依据,加快杏产业的发展。【方法】试验以无处理的杏果实为对照,分别采用浓度为100、200和300 mg/m3的臭氧对杏子进行前处理,考察不同臭氧浓度对杏子贮藏品质的影响。【结果】在试验范围内,以200 mg/m3的臭氧处理对杏果的贮藏保鲜的效果较为显著。【结论】试验表明,一定浓度的臭氧处理能减缓杏果腐败率的上升,保持杏果TSS、VC和总酸(TA),抑制果实PPO活性,延长贮藏期限,但过高臭氧浓度则会破坏杏果表皮和生理结构,加快杏果实腐烂变质。更多还原

【Abstract】 【Objective】The aim of study is to provide some scientific basis for storage and fresh-keeping of apricot,shorten the development of apricot production.【Method】Comparing with the control group,effects of ozone treatment with 100 mg/m3,200 mg/m3 and 300 mg/m3 on apricot storage lifetime were studied.【Result】Ozone treatment with 200 mg/m3 was more effective in this experiment.【Conclusion】The results showed that the suitable concentration of ozone treatment significantly prevented decay decomposition rate browning,maintained total soluble solids(TSS),VC and titratable acidity(TA) contents,decreased PPO activity,delayed storage time.But the high concentration of ozone influences the cell membrane permeability and quicken the decomposition rate of apricot browning.更多还原