Effects of Ozone Treatment on the Preservation of Loquat Cultivar Big Five-pointed Star during Storage

doi:10.7506/spkx1002-6630-201120059

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (20): 282-285.doi: 10.7506/spkx1002-6630-201120059

• Packaging & Storage • Previous Articles Next Articles

Effects of Ozone Treatment on the Preservation of Loquat Cultivar Big Five-pointed Star during Storage

ZHANG Zheng-zhou1，FU Ting-ting1，LI Ying-lu2，PENG Chun-hua3，QIN Wen1,*

(1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China； 2. College of Agriculture and Biotechnology, China Agricultural University, Beijing 100193, China； 3. Agricultural Development Council Longquanyi District in Chengdu, Chengdu 610100, China)

Online:2011-10-25 Published:2011-10-12

Abstract

Abstract: Freshly harvested Big Five-pointed Star loquat fruits were pre-cooled on the same day and then stored at 3 ℃ and 75%－85% humidity for 30 days. During the storage period, the loquat fruits were treated with ozone for 30 min once a week and sampled every 4 days for the determination for various physiochemical and physiological characteristics. Ozone treatment at the concentration of 100 mg/m3 had some fresh-keeping effect on Big Five-pointed Star loquat fruits. The best fresh-keeping effect was observed by using 150 mg/m3 ozone treatment. Ozone treatment could damage Big Five-pointed Star loquat fruits at the higher concentration of 200 mg/m3.

Key words: Big Five-pointed Star loquat fruits, ozone treatment, preservation

CLC Number:

S667.3

ZHANGZheng-zhou，FUTing-ting，LIYing-lu，PENGChun-hua，QINWen. Effects of Ozone Treatment on the Preservation of Loquat Cultivar Big Five-pointed Star during Storage[J]. FOOD SCIENCE, 2011, 32(20): 282-285.

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Effects of Ozone Treatment on the Preservation of Loquat Cultivar Big Five-pointed Star during Storage

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