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《Journal of Food Safety & Quality》 2017-08
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Effect of different concentrations of ozone gas treatment on storage quality of post-harvest squash

JI Li-Li;LIANG Yun-Zhi;CHEN Cun-Kun;WU Hao;JING Lin;PAN Ying-Hong;WANG Cheng-Rong;College of Food Science and Engineering, Qingdao Agricultural University;National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;  
Objective To investigate the effects of different concentrations of ozone gas treatment on post-harvest storage quality of squash in order to determine the optimum concentration of ozone gas for post-harvest squash. Methods The squashes, which were of uniformity in size and degree of ripeness without mechanical injure and disease were chosen. Different concentrations of ozone gas treatment were applied and treated squashes were stored at 10℃. The indexes of squashes after different concentrations of ozone gas treatment were measured. ResultsWhen the ozone gas concentration was 6.201mg/m~3, the ozone gas effectively inhibited the respiration rate, maintained the firmness of squash and delayed the loss rates of titratable acidity, total soluble solid and chlorophyll, etc. In addition, it also inhibited the activity of peroxydase and ascorbate peroxidase. Conclusion Compared to the ozone gas concentrations of 2.067mg/m~3 and 10.336mg/m~3, when the concentration is 6.201mg/m~3, the ozone gas can maintain a better storage quality of post-harvest squash.
【Fund】: 山东省农业重大应用技术创新项目子课题(SDNYCX-2015-ZD06-02);; 山东省现代蔬菜产业技术体系基金(SDAIT-05-21)~~
【CateGory Index】: TS255.3
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