| 桃果的空气放电保鲜试验 |
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| 引用本文： | 闫师杰,王文生.桃果的空气放电保鲜试验[J].山西农业大学学报(自然科学版),1998,18(4):351-354. |
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| 作者姓名： | 闫师杰 王文生 |
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| 作者单位： | 山西农业大学食品科学系!太谷，030801，山西农业大学食品科学系!太谷，030801 |
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| 摘 要： | 以大久保桃为试材 ,研究了不同时间的放电处理对大久保桃防腐保鲜及生理生化特性的影响。结果表明 :臭氧负离子具有较强的杀菌防腐能力 ,不同时间放电处理均使桃果可溶性固形物含量增大 ,失重加快 ,PG酶活性减小 ,呼吸强度增大。
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| 关 键 词： | 桃果 贮藏 空气放电 防腐保鲜 |
Experiment of Peach Fruit Freshness Preservation by the Technique of Air Discharge |
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| Yan Shijie Wang Wensheng.Experiment of Peach Fruit Freshness Preservation by the Technique of Air Discharge[J].Journal of Shanxi Agricultural University,1998,18(4):351-354. |
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| Authors: | Yan Shijie Wang Wensheng |
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| Abstract: | The `Okuba' peach fruit was used as testing material to study the effect of air discharge treatment of different time on antisepsis,freshness preservation and physiological and biochemical characteristics of `Okuba'peach.The results showed that the negative ozone ion has strong ability of sterilization and antisepsis,and air discharge treatment of different time could increase the content of soluble solid,quicken the loss of weight,decrease polygalacturonase activity,and increase respiratory intensity. |
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| Keywords: | Peach Fruit Storage Air Discharge Freshness Preservation |
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