| 臭氧处理对杭白菜保鲜效果的影响 |
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| 引用本文： | 王晓,刘晨霞,陈冰洁,张怡,王春芳,乔勇进.臭氧处理对杭白菜保鲜效果的影响[J].食品工业科技,2021,42(5):270-274. |
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| 作者姓名： | 王晓 刘晨霞 陈冰洁 张怡 王春芳 乔勇进 |
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| 作者单位： | 1. 上海市农业科学院农产品保鲜加工研究中心, 上海 201403;2. 上海农产品保鲜加工工程技术研究中心, 上海 201403 |
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| 基金项目： | 上海市科学技术委员会成果转化项目(17391903100);上海农产品保鲜加工工程技术研究中心(19DZ2251600);上海市农产品保鲜加工专业技术服务平台项目(18DZ2291300)。 |
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| 摘 要： | 为了研究臭氧处理对杭白菜保鲜效果的影响，采用不同浓度（30、60、90和120 μg/L）臭氧气体对杭白菜进行熏蒸处理，时间为30 min。在2℃、湿度70%~80%条件下贮藏，每隔6 d测定不同处理条件下杭白菜的营养和生理相关指标。结果表明:在温度为2℃，臭氧处理浓度为60 μg/L时，杭白菜的感官品质最好，可溶性固形物、叶绿素含量较高，色泽变化较慢，水分含量较高和过氧化产物丙二醛含量较低，保鲜效果最佳，贮藏期可达18 d。本研究对杭白菜的贮藏保鲜具有一定的指导作用。
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| 关 键 词： | 杭白菜 低温 臭氧 保鲜效果 |
| 收稿时间： | 2020-04-24 |
Effects of Ozone Treatment on the Preservation of Hangzhou Cabbage |
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| WANG Xiao,LIU Chenxia,CHEN Bingjie,ZHANG Yi,WANG Chunfang,QIAO Yongjin.Effects of Ozone Treatment on the Preservation of Hangzhou Cabbage[J].Science and Technology of Food Industry,2021,42(5):270-274. |
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| Authors: | WANG Xiao LIU Chenxia CHEN Bingjie ZHANG Yi WANG Chunfang QIAO Yongjin |
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| Affiliation: | 1. Agri-food Storage and Processing Research Center, Shanghai Academy of Agriculture Sciences, Shanghai 201403, China;2. Shanghai Engineering Technology Research Center of Agricultural Product Preservation & Processing, Shanghai 201403, China |
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| Abstract: | In order to study the effect of ozone treatment on the preservation of Hangzhou cabbage,different concentrations(30,60,90 and 120μg/L)of ozone were used to fumigate the cabbage,and the fumigation time of ozone was 30 min.These cabbage was then stored at 2℃and 70%~80%relative humidity.The nutritional and physiological indexes of Hangzhou cabbage under different pretreatment conditions were determined every 6 days.The results showed that when the storage temperature was 2℃and the ozone concentration was 60 g/L,Hangzhou cabbage showed better sensory quality,higher soluble solids and chlorophyll contents,low value of color change and contents of water and malondialdehyde.The storage period of Hangzhou cabbage could reach 18 d.This study has certain guiding effect on the storage and preservation of Hangzhou cabbage. |
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| Keywords: | hangzhou cabbage low temperature ozone preservation effect |
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