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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Effects of ozone treatment on postharvest strawberry quality.
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Effects of ozone treatment on postharvest strawberry quality.

机译：臭氧处理对草莓采后品质的影响。

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摘要

The effect of ozone treatment on the postharvest quality of strawberry was evaluated. Strawberry fruits (Fragaria x ananassa Duch. cv. Camarosa) were stored at 2 degrees C in an atmosphere containing ozone (0.35 ppm). After 3 days at 2 degrees C, fruits were moved to 20 degrees C to mimic retail conditions (shelf life). The changes in several quality parameters such as fungal decay, color, sugar and acids distribution, and aroma were evaluated during the strawberries' shelf life. Ozone treatment was ineffective in preventing fungal decay in strawberries after 4 days at 20 degrees C. Significant differences in sugars and ascorbic acid content were found in ozone-treated strawberries. At the end of cold storage, the vitamin C content of ozonated strawberries was 3 times that of control fruits. A detrimental effect of ozone treatment on strawberry aroma was observed, with a 40% reduced emission of volatile esters in ozonated fruits.
机译：评估了臭氧处理对草莓采后品质的影响。草莓果实（Fragaria x ananassa Duch。cv。Camarosa）被保存在2摄氏度的臭氧（0.35 ppm）气氛中。在2摄氏度下放置3天后，将水果移至20摄氏度以模仿零售条件（保质期）。在草莓的保质期内，评估了几个质量参数的变化，例如真菌的腐烂，颜色，糖和酸的分布以及香气。臭氧处理无法有效防止草莓在20摄氏度下发酵4天后腐烂。在臭氧处理过的草莓中发现糖和抗坏血酸含量存在显着差异。冷藏结束时，臭氧化草莓的维生素C含量是对照水果的3倍。观察到臭氧处理对草莓香气的有害影响，臭氧化水果中挥发性酯的排放减少了40％。

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