| 臭氧水处理对草莓采后品质和生理的影响 |
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| 引用本文： | 李健,任朋,罗瑶,李丽萍,王友升.臭氧水处理对草莓采后品质和生理的影响[J].北京工商大学学报(自然科学版),2016,34(4):61-65. |
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| 作者姓名： | 李健 任朋 罗瑶 李丽萍 王友升 |
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| 作者单位： | 北京工商大学 食品学院/北京市食品添加剂工程技术研究中心/食品质量与安全 北京实验室/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 食品学院/北京市食品添加剂工程技术研究中心/食品质量与安全 北京实验室/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 食品学院/北京市食品添加剂工程技术研究中心/食品质量与安全 北京实验室/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 食品学院/北京市食品添加剂工程技术研究中心/食品质量与安全 北京实验室/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 食品学院/北京市食品添加剂工程技术研究中心/食品质量与安全 北京实验室/北京市食品风味化学重点实验室, 北京 100048 |
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| 基金项目： | “十二五”国家科技支撑计划项目(2011BAD24B03)；科技部科研院所技术开发研究专项(2013EG127233)；北京市属高等学校创新团队建设与教师职业发展计划项目(IDHT20130506)。 |
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| 摘 要： | 用臭氧水处理草莓3min和9min,研究不同处理对草莓采后品质、抗氧化物质含量和相关酶活性的影响。结果表明:贮藏14d后,臭氧水处理9min草莓果实的硬度比对照组高74.68%,果实的可溶性固形物含量增加8.59%,总酸含量高于对照组15.63%,抑制了果实的呼吸作用。另外,用臭氧水处理草莓9min,增加了果实过氧化氢酶和过氧化物酶活性,分别比对照组高出17.49%和53.00%。同时,臭氧水9min处理后,草莓的总抗氧化能力和DPPH自由基清除能力也得到提高,分别较对照组高41.95%和102.37%。因此用臭氧水处理草莓9min,可以较好地延长草莓果实的保鲜期,保持草莓的采后品质。
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| 关 键 词： | 臭氧水 草莓 采后品质 生理 保鲜 |
| 收稿时间： | 2015/10/10 0:00:00 |
Effects of Ozone Water Treatments on Postharvest Quality and Physiology of Strawberry Fruit |
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| Institution: | School of Food and Chemical Engineering/Beijing Engineering and Technology Research Center of Food Additives/ Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Engineering and Technology Research Center of Food Additives/ Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Engineering and Technology Research Center of Food Additives/ Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Engineering and Technology Research Center of Food Additives/ Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China and School of Food and Chemical Engineering/Beijing Engineering and Technology Research Center of Food Additives/ Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China |
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| Abstract: | Strawberries were treated by ozone water for 3 and 9min, and effects of ozone water on postharvest quality, antioxidant compounds, and related enzymes of strawberry fruit were investigated. Results showed that 9min ozone water treatment increased the firmness of strawberry fruit, soluble solid content, and total acid content. The respiration of strawberry was inhibited by 9min ozone water. In addition, 9min ozone water treatment increased the catalase (CAT) activity , peroxidase (POD) activity, total antioxidant capacity (FRAP), and DPPH radical scavenging ability of fruit. The shelf life was extended by ozone water treatment. |
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| Keywords: | ozone water strawberry postharvest quality physiology preservation |
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