文献类型： 外文期刊
作者： Liang, Yunzhi 1 ; Ji, Lili 1 ; Chen, Cunkun 2 ; Dong, Chenghu 2 ; Wang, Chengrong 1 ;
作者机构： 1.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China
2.Natl Engn & Technol Res Ctr Preservat Agr Prod Ti, Tianjin Key Lab Postharvest Physiol & Storage Agr, Tianjin 300384, Peoples R China
关键词： ozone; tomato; storage quality
期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.713； 五年影响因子：1.637 ）
ISSN： 2194-5764
年卷期： 2018 年 14 卷 7-8 期
页码：
收录情况： SCI
摘要： Effects of ozone treatment on the storage quality of post-harvest tomato were investigated. The tomatoes packed in microporous film were treated with 4.29 mg.(m(3))(-1), 8.57 mg.(m(3))(-1), 12.86 mg.(m(3))(-1) and 17.14 mg.(m(3))(-1) ozone gas for 1 h at 0 degrees C. The firmness, ethylene, vitamin C (VC), malonaldehyde (MDA), ascorbate peroxidase (APX), peroxidase (POD) and aromatic compounds were tested to determine the proper ozone concentrations. Compared with other treatments, 17.14 mg.(m(3))(-1) ozone could maintain the firmness of tomato, depress ethylene, keep the content of VC and aromatic compounds, and inhibit the accumulation of MDA and activity of POD and APX, which had a good fresh-keeping effect on tomato.
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