适温臭氧处理对番茄贮藏品质的影响

doi:10.7506/spkx1002-6300-200920100

食品科学 ›› 2009, Vol. 30 ›› Issue (20 ): 442-446.doi: 10.7506/spkx1002-6300-200920100

适温臭氧处理对番茄贮藏品质的影响

张润光，张有林*

陕西师范大学食品工程与营养科学学院

收稿日期:2009-04-12 出版日期:2009-10-15 发布日期:2010-12-29
通讯作者: 张有林
基金资助:
陕西师范大学青年科技基金项目(200701014)

Effects of Appropriate Temperature and Ozone Treatment on Quality of Tomato during Storage

ZHANG Run-guang，ZHANG You-lin*

College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China

Received:2009-04-12 Online:2009-10-15 Published:2010-12-29
Contact: ZHANG You-lin

摘要/Abstract

摘要：

以优质番茄为试材，研究不同温度和臭氧处理对番茄贮藏品质的影响。结果表明：番茄在(12.0±1.0)℃条件下贮藏，每隔3d采用200mg/m3的O3处理0.5h，能有效保存果实可溶性固形物、可滴定酸和VC含量，减缓果实相对电导率上升速率，降低果实呼吸强度和腐烂率，较好地保持果实硬度。适宜的温度结合臭氧处理对番茄有良好的保鲜效果。

关键词: 番茄, 适温, 臭氧, 贮藏品质

Abstract:

Effects of different temperatures and ozone treatments on quality of tomato fruits during storage were investigated in the present study. Results indicated that total soluble solids, titratable acids and vitamin C contents in tomato fruits could be effectively maintained during storage at (12.0 ± 1.0) ℃ combined with 200 mg/m3 ozone treatment for 0.5 h at a 3-day interval. Moreover, increase rate of relative conductivity for tomato fruits was attenuated, and respiration intensity and decay rate of tomato fruits were significantly reduced. Furthermore, the firmness of tomato fruits was also effectively maintained. Therefore, the optimal ozone treatments combined with appropriate temperature provided an excellent fresh-keeping effect on tomato fruits during storage.

Key words: tomato, appropriate temperature, ozone treatment, storage quality

中图分类号:

TS255.3

张润光，张有林*. 适温臭氧处理对番茄贮藏品质的影响[J]. 食品科学, 2009, 30(20 ): 442-446.

ZHANG Run-guang，ZHANG You-lin*. Effects of Appropriate Temperature and Ozone Treatment on Quality of Tomato during Storage[J]. FOOD SCIENCE, 2009, 30(20 ): 442-446.

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适温臭氧处理对番茄贮藏品质的影响

Effects of Appropriate Temperature and Ozone Treatment on Quality of Tomato during Storage

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