论文部分内容阅读
针对蓝莓鲜果采后保鲜难度大、货架期短等技术难点,以新鲜蓝莓为材料,在冷藏和常温贮藏前用臭氧水、灰霜特、绿液、气调袋等处理,通过对其在贮藏期间相关品质指标(霉烂率、失质量率、硬度、可滴定酸和可溶性固形物)的测定来确定其对蓝莓保鲜效果及品质的影响。结果表明,臭氧水处理对果实保鲜效果最好,该处理可明显抑制蓝莓的腐烂,抑制贮藏期间果实硬度和可溶性固形物的下降和失质量率的上升,效果明显好于其他处理。臭氧水处理可显著降低蓝莓果实呼吸代谢活动,可维护果实品质。各处理对蓝莓保鲜效果的顺序为:臭氧水>灰霜特>绿液>气调袋。
Aiming at the technical difficulties of postharvest preservation of fresh blueberry fruit and short shelf-life, fresh blueberry was used as raw material to treat blueberry with ozone water, gray frost, green liquor, During the relevant quality indicators (rotten rate, loss of mass rate, hardness, titratable acid and soluble solids) determination to determine the blueberry preservation effect and quality. The results showed that ozone water treatment had the best preservation effect on fruits. The treatment could significantly inhibit the decay of blueberries and inhibit the decrease of fruit firmness and soluble solids and the loss of mass rate during storage, which was obviously better than other treatments. Ozone water treatment can significantly reduce the blueberry fruit respiratory metabolic activity, can maintain the fruit quality. The order of preserving effect of blueberry on all treatments is: ozone water> gray cream special> green liquor> air-conditioned bag.