臭氧处理对宫川柑橘保鲜效果的影响

以宫川柑橘为试材．研究了温度25℃、相对湿度65％～75％贮藏条件下，3种不同浓度臭氧处理果实生理生化及营养成分的变化规律。结果表明，适宜的臭氧浓度处理可有效抑制宫川柑橘的呼吸强度，减少果实失重；显著抑制贮藏后期果实可溶性固形物、酸、糖及VC含量的下降和丙二醛含量的积累，减缓膜脂过氧化作用，延缓果实的衰老进程。其中以臭氧浓度为26．04mg·m^-3的处理保鲜效果最好，贮藏80天，失重率被控制在3．33％，较好地保持了果实原有的风味与鲜度。

Effects of Qzone Treatment on Fresh-keeping Effectiveness of Gongchuan Orange

The gongchuan orange were put in temperature（25 ℃）, RH 65%-75% with ozone concentration of 10.4 mg. m^-3, 26.04 mg· m^-3, 52.08 mg. m^-3, and the changes of physiology, biochemistry, as well as nutrient content were investigated. The results showed that with the proper concentration of ozone, it could restrain respiration intensity, minimize water loss, alleviate the decline of total soluble solids, titratable acidity, total soluble sugar, VC content and the accumulate of MDA remarkably, keep integrity of membrane well, slow down the senescence of fruits. All these showed that 26.04 mg· m^-3 ozone treatment had the best storage quality of gongchuan orange, to the 80 days, the weight loss were kept at 3.33%, the local flavor and the original eolour were retained.