臭氧处理对草莓保鲜效果的影响

为探索臭氧处理对草莓的保鲜效果，分别研究处理浓度为15 mg/m3、20 mg/m3、25 mg/m3、30 mg/m3；处理时间为1 min、5 min、10 min、15 min；处理次数为2天1次、4天1次、6天1次、不处理的臭氧对‘丰香’草莓0℃、30天贮藏期间果实腐烂和主要品质指标变化的影响。发现臭氧处理能够有效抑制草莓的腐烂，延缓草莓VC含量、硬度和可溶性固形物的下降。试验结果表明臭氧处理对草莓保鲜有一定作用,且最佳臭氧浓度为20 mg/m3。处理时间和处理次数对草莓的保鲜效果影响较小。

Effects of Ozone Treatment on the Consequent of Fresh Strawberries

In order to explore the ozone treatment on fresh strawberry effects, we studied concentration at 15 mg/ma, 20 mg/m3, 25 mg/m3 and 30 mg/m3; processing time for 1 min, 5 min, 10 min, 15 min; processing times for one time of 2 day, one time of 4 day, one time of 6 day, does not deal with the ozone of ＇Fengxiang＇ strawberry 0℃, 30 days fruit decay during storage and quality indicators change. Found that ozone treatment can inhibit the decay of strawberry, and Vc content, hardness and soluble solids was decreased. The results showed that ozone treatment on fresh strawberry had a role, and 20 mg/m3 was the best of the ozone concentration. Processing time and processing times had little effect on fresh strawberry.