低温、减压和臭氧对冬枣保鲜生理效应研究.PDFVIP

中国农业科学 2005,38(10):2102-2110 Scientia Agricultura Sinica 低温、减压和臭氧对冬枣保鲜的生理效应研究 张有林，韩军岐，张润光 （陕西师范大学食品工程系，西安 710062 ） 摘要：以冬枣为材料，研究低温、减压、臭氧对冬枣贮藏期间生理生化变化的影响，确定冬枣贮藏的适宜条 件。结果表明，减压和臭氧均能降低呼吸速率，抑制淀粉酶和抗坏血酸氧化酶活性，减缓淀粉和抗坏血酸降解速 度，抑制霉菌孢子繁殖，防止果实腐烂，保持果实硬度。减压还可减缓冷害发生，使用较低的贮藏温度。经正交 试验，在高湿、-2℃温度和40.5 kPa 压力条件下，每隔10 d 用300 mg ·m-3 O 处理0.5 h，冬枣可贮藏140 d， 3 好果率达92.6%。 关键词：低温；减压；臭氧；冬枣保鲜 Study on Fresh-Keeping Physiological Activity of Dong Jujube Using Low Temperature Combined with Hypobaric and Ozone Treatments ZHANG You-lin, HAN Jun-qi, ZHANG Run-guang （Department of Food Engineering, Shannxi Normal University, Xi’an 710062 ） Abstract: The effects of low temperature, hypobaric and ozone treatments on physiological activities and biochemical attributes of Dong Jujube fruit during storage were studied, and suitable conditions for storage of Dong Jujube fruit were obtained. The results showed that hypobaric or ozone treatment reduced respiratory rate, inhibited the activities of amylase and ascorbic acid oxidase, slowed down degradation rates of starch and ascorbic acid, inhibited reproduction of mold spores, reduced fruit rot and kept fruit firmness. Application of hypobaric storage reduced chilling injury of Dong Jujube fruit and, thus lower storage temperature could be used. Based on the orthogonal experiments, Zhanhua Dong Jujube fruit treated with 300 mg·m-3 ozone for 0.5 h at 10 days intervals were stored at -2 ℃ and 40.5 kPa under the condition of enough humidity, the accepted fruit percentage was 92.6% after 140 days of storage. Key words: Low temperature; Hypobaric; Ozone; Fresh-keeping of Dong Jujube 冬枣皮薄肉脆，酸甜适口，风味极佳，维生素 C 呢烯等有害气