【作者】 高德； 谷吉海； 董静； 徐晓娟；

【Author】 Gao De Gu Jihai Dong Jing Xu Xiaojuan ( Harbin University of Commerce Zhejiang Science and Technology College)

【机构】 哈尔滨商业大学轻工学院； 浙江科技学院轻工学院；

【摘要】 臭氧果蔬保鲜技术的关键是如何控制和调节包装内氧气和二氧化碳的体积分数,包装材料气透率是调节包装内气体体积分数的主要因素。综合果蔬呼吸和薄膜透气两个相互交叉的动态过程,提出一种新的果蔬包装薄膜透气率的计算方法。在清水蜜桃、油豆角的臭氧保鲜试验中测试了臭氧果蔬保鲜薄膜不同厚度以及不同保鲜时间的腐烂率、好果率、失重率、可溶性固形物含量、还原糖含量、总酸、维生素C含量、叶绿素含量等指标,结果表明,以上果蔬的保鲜期至少延长2周以上。更多还原

【Abstract】 The key of ozone fresh-keeping technology is how to control and adjust oxygen a nd carbon dioxide concentrations in the package. The gas permeability of packagi ng materials is the main factor of adjusting gas concentrations within package. A new method of calculating gas permeability of packaging materials was inferred by way of integrating cross-cutting dynamic process of fruits respiration and film permeability. Under normal temperature, by ozone water fresh-keeping exper iments on Qingshui honey peach and beanpod, the correctness of this new method w as validated. This method has the signification in guiding people on choosing th icknesses of ozone fresh-keeping film and on determination of fresh-keeping ti me. The following indexes of rotten rate, good fruit rate, weightless rate, solu ble solid content, reductive sugar content, total acid, the VC content , the con tent of chlorophyll were tested, and the results indicated that the shelf life o f above fruits have been prolonged more than two weeks.更多还原