臭氧果蔬保鲜包装技术及试验

臭氧果蔬保鲜技术的关键是如何控制和调节包装内氧气和二氧化碳的体积分数,包装材料气透率是调节包装内气体体积分数的主要因素。综合果蔬呼吸和薄膜透气两个相互交叉的动态过程,提出一种新的果蔬包装薄膜透气率的计算方法。在清水蜜桃、油豆角的臭氧保鲜试验中测试了臭氧果蔬保鲜薄膜不同厚度以及不同保鲜时间的腐烂率、好果率、失重率、可溶性固形物含量、还原糖含量、总酸、维生素C含量、叶绿素含量等指标,结果表明,以上果蔬的保鲜期至少延长2周以上。

Ozone Fruits Fresh-keeping Packaging Technology and Experimental Research

The key of ozone fresh-keeping technology is how to control and adjust oxygen and carbon dioxide concentrations in the package. The gas permeability of packaging materials is the main factor of adjusting gas concentrations within package. A new method of calculating gas permeability of packaging materials was inferred by way of integrating cross-cutting dynamic process of fruits respiration and film permeability. Under normal temperature, by ozone water fresh-keeping experiments on Qingshui honey peach and beanpod, the correctness of this new method was validated. This method has the signification in guiding people on choosing thicknesses of ozone fresh-keeping film and on determination of fresh-keeping time. The following indexes of rotten rate, good fruit rate, weightless rate, soluble solid content, reductive sugar content, total acid, the VC content , the content of chlorophyll were tested, and the results indicated that the shelf life of above fruits have been prolonged more than two weeks.