| 枇杷臭氧保鲜技术研究 |
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| 引用本文： | 刘国凌,刘健南.枇杷臭氧保鲜技术研究[J].保鲜与加工,2007,7(2):27-28. |
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| 作者姓名： | 刘国凌 刘健南 |
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| 作者单位： | 韶关学院食品工程系,广东,512005 |
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| 摘 要： | 通过分析枇杷特性、采后生理状况,结合臭氧保鲜特点,对枇杷进行臭氧保鲜技术试验.试验结果表明,枇杷果实用0.4 mg/L臭氧水处理结合4℃低温贮藏,可显著地抑制果实失水,延缓果实可溶性固形物、可滴定酸和VC含量的下降,保持果实新鲜外观与品质,果实贮藏期可达20天以上.
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| 关 键 词： | 枇杷 臭氧 保鲜 枇杷果实 臭氧保鲜 技术研究 Fruits Loquat Technique Freshness Ozone 贮藏期 品质 含量 可滴定酸 可溶性固形物 失水 低温贮藏 水处理 结果 技术试验 结合 生理状况 |
| 文章编号： | 1009-6221（2007）02-0027-02 |
| 收稿时间： | 2006-11-02 |
| 修稿时间： | 2006年11月2日 |
Study on Ozone Keeping Freshness Technique of Loquat Fruits |
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| LIU Guo-ling,LIU Jian-nan.Study on Ozone Keeping Freshness Technique of Loquat Fruits[J].Storage & Process,2007,7(2):27-28. |
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| Authors: | LIU Guo-ling LIU Jian-nan |
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| Abstract: | The loquat fruits' physical properties and post harvest physiological status were analyzed combined with ozone fresh-keeping characteristics. The loquat fruits' ozone fresh-keeping technical method is studied. The results indicated that after handled by 0.4 mg/L ozone the loquat fruits could be stored with excellent quality for more than 20 days. And the fresh-keeping method delayed the decrease of total soluble solids, titratable acid and vitamin C contents. |
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| Keywords: | loquat fruits ozone fresh-keeping |
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