摘要
本试验利用空气放电保鲜机,电离贮藏环境中的空气,使之产生大量的空气离子和一定量的臭氧,作用于水果、蔬菜上。它们具有抑制水果、蔬菜的呼吸和氧化代谢过程中产生的有害废物以及杀菌防腐等作用,从而得到好的贮藏保鲜效果。青椒和桃子经负离子处理60分钟,呼吸强度比对照分别降了31％和11％;红元帅苹果经不同空气离子处理,在常温下贮藏132天后,负离子处理的好果率为88.2％,分别比正离子、臭氧、对照高5.6％、19.8％和28％。
In this test, a large amount of air ions and some ozone were generated to act on the stored fruits and vegetables. These air ions and ozone came from the air in the storing space which was ionized by the air discharger for preservation. They can kill the bacteria and inhibit the toxic metabolites formation and respiratory rate of the stored fruits and vegetables. Thus, a good result of keeping freshness of vegetables and fruits was achieved. Green pepper and peach treated with negtive air ions for 60 minutes, the respiratory intensites of them were decreased by 31％ and 11％ respectively in contrast with that of the controls. 'Red Marshal' apples stored for 132 days after they were treated with negtive air ions the intact fruit ratio is 88. 2％. It is 5. 6％ , 19. 8％ and 28％ higher than that of apples treated with positive ions and ozone and the control respectively.
出处
《山东科学》
CAS
1990年第4期47-52,共6页
Shandong Science
