不同臭氧浓度对枸杞果实贮藏效果影响的研究
Effect of Different Ozone Concentrations on Storage of Wolfberry Fruits
葛玉萍 1赵燕 2何军 3李晓莺 3张波 3曹有龙3
作者信息
- 1. 宁夏回族自治区原种场,宁夏 银川 750200
- 2. 宁夏职业技术学院,宁夏 银川 750000
- 3. 宁夏农林科学院 枸杞工程技术研究中心,宁夏 银川 750100
- 折叠
摘要
研究探索了枸杞鲜果在不同臭氧处理情况下的品质变化.结果表明:在三种不同浓度臭氧处理下,通入臭氧5 min,VC、可溶性糖等营养成分保持较好;通入臭氧5 min处理下,腐烂率较10 min和15 min的要低,延长了果实的贮藏期,从可溶性固形物和含酸量的变化情况来看,5 min处理的保持较好,最佳贮存时间为10d内.
Abstract
This study investigates the variety changes of fresh wolfberries under different ozone treatments.The results showed that under three different concentrations of ozone treatment,5 minutes of ozone treatment re-sulted in better maintenance of nutrients such as VC and soluble sugars.After 5 minutes of ozone treatment,the decay rate was lower than that of 10 and 15 minutes,thereby extending the storage period of the fruit.From the changes in soluble solids and acid content,the 5-minute treatment maintained its quality better,and the opti-mal storage time was within 10 days.
关键词
枸杞/鲜果/保鲜/臭氧Key words
Wolfberries/Fresh fruits/Freshness preservation/Ozone引用本文复制引用
出版年
2024
NETL
NSTL
万方数据