[1]郑永华,苏新国,毛杭云.纯氧处理草莓的保鲜效果初探[J].南京农业大学学报,2001,24(3):85-88.[doi:10.7685/j.issn.1000-2030.2001.03.021]
 Zheng Yonghua,Su Xinguo,Mao Hangyun.A preliminary study on the effects of pure oxygen on strawberry fruit storage[J].Journal of Nanjing Agricultural University,2001,24(3):85-88.[doi:10.7685/j.issn.1000-2030.2001.03.021]
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纯氧处理草莓的保鲜效果初探()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
24卷
期数:
2001年3期
页码:
85-88
栏目:
出版日期:
2001-08-30

文章信息/Info

Title:
A preliminary study on the effects of pure oxygen on strawberry fruit storage
作者:
郑永华苏新国毛杭云
南京农业大学食品科技学院,
Author(s):
Zheng Yonghua Su Xinguo Mao Hangyun
College of Food Science, Technology, Nanjing Agric Univ, Nanjing 210095, China
关键词:
草莓 纯氧 冷藏 品质
Keywords:
strawberry high oxygen cold storage quality
分类号:
S668.409.3
DOI:
10.7685/j.issn.1000-2030.2001.03.021
文献标志码:
A
摘要:
以硕丰草莓 (FragariaananassaDuchesne .cv .Shuofeng)为试材 ,用纯O2 (10 0 %O2 )处理 (以空气作对照 ) ,在(2± 1)℃冷藏 10d后转移至 2 0℃空气中 2d ,测定冷藏期和货架期主要生理指标和品质变化。结果表明 ,在冷藏前期 ,纯O2 促进果实的呼吸上升和可滴定酸下降 ;而在冷藏后期 ,纯O2 抑制果实的呼吸代谢 ,延缓果实硬度和Vc的下降 ,降低果实的腐烂。特别是进入货架期后 ,纯O2 处理仍有明显的“残留”效应 ,对抑制果实呼吸和腐烂及保持果实品质均有良好的效果 ,从而延长货架期
Abstract:
Strawberry(Fragaria ananassa Duchesne cv. Shuofeng) were exposed to pure oxygen, air and were held at(2±1)℃ for 10 days, followed by two days at 20℃ in air. Physiological and quality indexes were measured during and after cold storage. The results indicated that 100% oxygen stimulated fruit respiration and the depletion of titratable acidity during the initial days of storage. However, it inhibited fruit respiration, delayed the decrease of fruit firmness and Vitamin C content, lowered the incidence of fruit decay from the sixth days of cold storage. Especially out of cold storage, pure oxygen still had significant beneficial residual effect, thereby keeping the fruit quality and prolonging its shelf life.

参考文献/References:

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更新日期/Last Update: 2001-08-30