臭氧处理对番茄果实贮藏品质和芳香物质的影响
目的 研究不同浓度臭氧处理对番茄贮藏期转色、生理变化及香气成分的影响。方法 以青番茄为实验材料, 采用微孔膜包装, 每隔3 d采用多功能果菜消毒机处理番茄1 h, 使臭氧浓度达到2.07、6.20、10.34 mg/m3(以空气计), 10 ℃恒温贮藏。用气相色谱-质谱联用仪测定其香气成分。结果 通入10.34 mg/m3臭氧气体的番茄果实贮藏效果最好, 呼吸高峰延迟出现, 呼吸强度降低, 显著提高了番茄的贮藏保鲜效果。贮藏12 d时, 与对照组相比, 2.07、6.20、10.34 mg/m3臭氧处理的芳香物质种类分别减少10.00%、15.00%、17.50%。结论 臭氧处理能有效提高番茄的贮藏品质, 并对番茄果实香气有抑制作用。
Objective To investigate the effects of different concentrations of ozone treatment on the color changes, physiological changes and aroma components of tomatoes during storage. Methods Green tomatoes were used as the experimental material and packed with microporous membrane. A multifunctional fruit and vegetable disinfector was used to treat tomatoes 1 h every 3 days, and then the ozone concentrations reached 2.07, 6.20 and 10.34 mg/m3 (air gauge), and stored at 10 ℃ at constant temperature. The aroma components were determined by gas chromatography-mass spectrometry (GC-MS). Results The storage effect of tomatoes with 10.34 mg/m3 ozone gas was the best, the respiration peak was delayed, the respiration intensity was decreased, and the storage effect of tomatoes was improved remarkably. When stored for 12 d, compared with the control group, the aromatic species of 2.07, 6.20 and 10.34 mg/m3 ozone treatment groups reduced by 10%, 15% and 17.50%, respectively. Conclusion Ozone treatment can effectively improve the storage quality of tomatoes and inhibit the aroma of tomato fruits.
标题：臭氧处理对番茄果实贮藏品质和芳香物质的影响
英文标题：Effects of ozone treatment on storage quality and aroma substances of tomato fruits
作者：
罗丹 青岛农业大学食品科学与工程学院,青岛市园艺植物遗传改良与育种重点实验室
梁芸志 青岛农业大学食品科学与工程学院,青岛市园艺植物遗传改良与育种重点实验室
陈存坤 国家农产品保鲜工程技术研究中心,农业部农产品贮藏保鲜重点实验室,天津市采后生理重点实验室
吴昊 青岛农业大学食品科学与工程学院,青岛市园艺植物遗传改良与育种重点实验室
荆琳 青岛农业大学食品科学与工程学院,青岛市园艺植物遗传改良与育种重点实验室
潘映鸿 青岛农业大学食品科学与工程学院,青岛市园艺植物遗传改良与育种重点实验室
王成荣 青岛农业大学食品科学与工程学院,青岛市园艺植物遗传改良与育种重点实验室
中文关键词:臭氧,番茄,保鲜,品质,
英文关键词:Ozone,Tomato fruit,Preservation,Quality,
发表日期：2017-05-23
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