摘要
利用高二氧化碳和低氧的条件,结合臭氧处理和可食性涂膜,对草莓进行了贮藏保鲜的研究。2.5%O2+16%CO2结合4.3mg/m3浓度臭氧预处理,并采用可食性膜涂膜,结果货架寿命延长到了8～10d。1#和2#涂膜处理在草莓的贮藏保鲜上优于3#、4#和CK涂膜对照组。结果表明,通过涂膜的草莓在糖分含量、酸度含量、花色苷含量的变化图中,1#、2#和对照组比较这些成分变化明显偏缓,而且细胞膜透性和褐变指标、商品率都表现出经过涂膜的草莓效果明显优于其它组。
The impact of low oxyg en&hig h carbon dioxide modified atmosphere (MAP)in combination with ozone and edible coating films on the preservation of strawberry was studied.A combination of 2.5%O 2 +16%CO 2 was the optimum g as composition for strawberry MAP,which prolong ed the shelf -life of strawberry compared with in air for 4～6days.When the strawberry received a pre -treatment with ozone water dipping at the concentration of 4.3mg /m 3 and an edible coating prior to packag ing ,the shelf-life was extended to8～10days.The results showed that No.1and No.2treatments had better effects on strawberry compared with No.3,No.4treatment and CK(check experiments).The content of soluble sug ar,vitamin C,acidity and anthocyanin of No.1,No.2,No.3and No.4treatments were obviously superior to CK.Furthermore,the browning index and the ratio of commodity and the permeability of cell membrane could also show the same results.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第4期71-73,70,共4页
Science and Technology of Food Industry
