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Effects of ozone on preservation and physiological-biochemical quality of Kyoho grape cultivar

WANG Qiu-fang1,2,QIAO Yong-jin1,QIAO Xu-guang2,WANG Hai-hong1,CHEN Zhao-liang1 (1Agricultural Products Storage and Processing Research Center,Shanghai Academy of Agricultural Science,Shanghai 201106 China; 2College of Food Science and Engineering,Shandong Agricultural University,Tai'an,Shandong 271018 China)  
Experiment was conducted with Kyoho grape cultivar for studying the effect of ozone treatment on its fruit storability and eating. Fruit were stored at temperture of-0.5 ℃ to 0.5 ℃,with RH of 85% to 95 %,and treated with ozone concen-tration of 21.04 mg·m-3,44.62 mg·m-3,81.41 mg·m-3,131.14 mg·m-3. The results showed that with the proper concentration of ozone,it could restrain respiration intensity,alleviate the decline of soluble solids and Vc content,control PPO enzyme effectively and lighten the consumption of tannin. Meanwhile it could maintain higher activity of SOD,CAT enzymes,alleviate the degree of membrane lipid peroxidation. Therefore it could delay the maturing and aging of fruit obviously. All these showed that 81.41 mg·m-3 ozone treatment (250 mg·h-1,2 min),once a week,kept 1 h,had the best storage quality of Kyoho grape. And the sound berry rate was kept at 85.42%,higher than other groups(P0.05).
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