臭氧水处理对红富士苹果在两种贮藏温度下 果实品质的影响

研究不同浓度臭氧水处理对红富士苹果在两种贮藏温度下的贮藏品质和生理的影响.分别采用0.3,0.6,0.9,1.2 mg/L的臭氧水处理红富士苹果,然后分别贮藏于13℃和0℃,定期测定贮藏温度下的果实的生理和品质指标.臭氧处理对苹果果实呼吸强度及乙烯的释放均有一定的抑制作用;延缓苹果果实的可溶性固形物含量、可滴定酸含量及硬度的下降,减少果实水分的损失;0℃贮藏的保鲜效果普遍优于13℃贮藏条件.臭氧处理对红富士苹果具有较好的保鲜效果,0.9 mg/L臭氧水处理的效果优于其他各组,且0.9 mg/L臭氧水结合低温的贮藏方式更有利于红富士苹果贮藏品质的保持.

Effects of Ozonated Water Treatment on Fruit Quality of Fuji Apple Stored at Two Temperatures

Effects of ozonated water treatments on storage of Fuji apple were investigated.Fuji apple were washed with ozonated water at concentrations of 0.3,0.6,0.9,1.2 mg/L,and then stored at 13 ℃and 0 ℃,respectively.The quality and physiology changes of fruit were monitored periodically during storage.The results showed that ozone treatments could inhibit respiration rate and ethylene evolution of the Fuji apple,delay the decrease of total soluble solids,titratable acidity and firmness,and decrease the loss of water at both storage temperatures significantly.The fruit quality was better stored at 0 ℃ than at room temperature.The ozone water treatments can maintain higher storage quality of the Fuji apple,and the optimal concentration was 0.9 mg/L.Ozonated water treatment combined with cold storage was good for maintaining the fruit quality of Fuji apple.