荔枝低温下超声波和臭氧水保鲜技术研究-植物学专业论文.docxVIP

合处理对荔枝膜结构的作用相当。复合处理采后荔枝，对SSC和TA含量影响程度和单项处理没有明显的差别。 合处理对荔枝膜结构的作用相当。复合处理采后荔枝，对SSC和TA含量影响 程度和单项处理没有明显的差别。 整体上来看，本文所采用的综合处理手段具有很好的保鲜效果，利于荔枝的 贮藏保鲜，并适宜于生产应用，是值得进一步研究和探讨的荔枝贮藏保鲜手段。 关键词：荔枝臭氧水超声波 保鲜 ABSTRACTUsing ABSTRACT Using the ozone water and ultrasound as the main fresh—keeping means study their effects on physiology and quality of Litchi(Litchi chinensis Sonn．CV．Guiwei)in this paper．The paper involves：1)to investigate the effects of ultrasound on physiology；2) to study the effects of ozone water on the main enzyme activity related to browning and quality of litchi；3)to study the responses of the physiological changes of litchi to ultrasound and during the preservation of litchi．The results are as follow： 1，Effects of ultrasound OU physiology of litehi fruits The treatment by ultrasound can inhibit the decline of anthocyanogen content and the activity of PPO，however,the treatment is not effect on the content of SSC and TA significantly．The effect by treatment with ultrasound 1200+600 for 2rain or 3min iS belier than other treatments． 2，Effects of ozone water Oil physiological changes of litchi during the cool preservation． The results show that ozonc water can retard the decreasing of anthocyanogen content，holding on effectively the red color of pericarp litchi(cv Geiwei)．The results also suggest the process has significant effective by 1．0m【g／L5minor3min． ozone water restrain PPO and POD activity,which is lower significantly than CK’S by 1。0rag．U1 of concentration of ozone water．So the content of anthocyanogen is higher than that ofCK． The study all shows that ozone water affect significantly 0n the soluble solids content(ssC)of litchi fruits，and the of tiratable acidity(TA)content．These suggest the nutritional quality of Iitchi fruits is held on by the process of ozone water。 3，Effects of ultrasound and ogoRe water Oil the preservation of 1Rehi Processed by ultrasound and ozone water，the browning index of litchi is reduced during the preservation．The results suggest t