臭氧杀菌在草莓低温贮藏中的利用

本试验通过对臭氧杀菌在果蔬贮藏中利用的传统方法——贮藏期间全程杀菌(即利用较低的臭氧浓度长时间杀菌)——加以改进,利用较高浓度臭氧对贮藏草莓进行短时间杀菌的前处理。草莓呼吸旺盛,果皮薄易损伤,采收前后很易遭受微生物的侵染。低温和塑料薄膜包装可以显著降低草莓的呼吸强度和水分损耗,同时结合臭氧杀菌前处理,可以使草莓感染微生物数量明显减少。

USE OF OZONE DISINFECTION IN THE LOW-TEMPERATURE STORAGE OF STRAWBERRY

This experiment was carried out with strawberry through improvement of ozone disinfections traditional method disinfected during whole storage,using higher density ozone and shorter time to treat it.Because of its strong respira- tion and thin skin,it iseasy to suffer from microbe.Its respiration and loss of water were greatly reduced in the con- dition of low-temperature and small-sized packing,and through the treatment of ozone beforehand,its microbial number was greally reduced.They were useful to length the storage time.