您好，欢迎访问海南省农业科学院 机构知识库！
海南省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Effects of Aqueous Ozone on Microbial Growth, Quality, and Shelf Life Extension of Chinese Bayberry (Myrica rubra Sieb. et Zucc)

文献类型： 外文期刊

作者： He, Zhongxiang 1 ; Li, Changjun 1 ; Ji, Xionghui 1 ; Peng, Hua 1 ; Liu, Shangru 1 ; Wu, Weidong 3 ;

作者机构： 1.Hunan Acad Agr Sci HAAS, Hunan Cultivated Land & Agr Ecoenvironm Inst, Changsha, Peoples R China

2.Minist Agr Key Lab Agr Environm Middle Reach Plain, Changsha, Peoples R China

3.Hunan Xinouyuan Environm Protect Technol Co Ltd, Changsha, Peoples R China

关键词： aqueous ozone; Chinese bayberries; fruit preservation

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.5； 五年影响因子：2.7 ）

ISSN： 0145-8892

年卷期： 2025 年 2025 卷 1 期

页码：

收录情况： SCI

摘要： Chinese bayberry (Myrica rubra Sieb. et Zucc.) is highly susceptible to decay during storage, resulting in a very short shelf life. This study is aimed at developing a new technique for extending its shelf life through aqueous ozone (AO) spraying. To compare the deterioration process, bayberries were treated with different AO concentrations (T1, T2, and T3 at 6.25, 1.25, and 0.25 mg/L, respectively) and control treatments (CK1: no treatment, CK2: ultrapure water spraying, and CKa: sealed with a 0.4-mu m polyethylene film) under storage conditions of 3 degrees C +/- 0.5 degrees C for 25 days. Key fruit quality parameters and microbial infection rates were assessed throughout the storage period. Results indicated that the T3 treatment (0.25 mg/L) extended the storage period of bayberries by at least 10 days compared to the control groups; reduced the decay rate by a factor of four; effectively inhibited the growth of moulds and yeasts; and delayed the decline in ascorbic acid content, soluble solid content, and fruit hardness. In contrast, T1 (6.25 mg/L) caused softening and dehydration of the fruit skin due to its high ozone concentration. In conclusion, an appropriate concentration of AO can be an effective method for prolonging the postharvest storage of Myrica rubra fruits.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：海南省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台