摘要
采用超声波加湿及臭氧气体处理，研究马水桔果实的常温贮藏保鲜效果。结果表明：在常温（13．8～25．7℃）下经过45d的贮藏后，超声波加湿（相对湿度80％～85％）、臭氧（浓度5～20mg／m^3）及不套袋处理（A）的马水桔病烂率最低，主要营养成分损失及乙醇含量最少，果皮平滑、色泽金黄油亮，果肉清甜爽口、无异味，综合贮藏保鲜效果最好。
Studied the storage effect of mashui orange with room temperature, ozone and ultrasonic humidification was reseached. The result showed that there was a best comprehensive storage effect, minimum rotting rate and nutrients losing, least ethanol content, smooth and inaurate peel, a sweet and good smell pulp after 45 d, in room temperaturel3.8-25.7 ℃, ozone 5-20 mg/m^3 and humidification RH 80%- 85%.
出处
《食品与机械》
CSCD
北大核心
2009年第5期26-28,45,共4页
Food and Machinery
基金
广东省科技计划项目(编号:粤科计字(2008)146号)
关键词
马水桔
常温贮藏
超声波加湿
臭氧
Mashui orange
Room temperature storage
Ultrasonic humidification
Ozone
