濕冷條件下不同O3處理對(duì)冬棗品質(zhì)及其相關(guān)生理特性影響的研究.pdf

1、河北農(nóng)業(yè)大學(xué)碩士學(xué)位論文濕冷條件下不同O3處理對(duì)冬棗品質(zhì)及其相關(guān)生理特性影響的研究姓名：楊曉光申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：農(nóng)產(chǎn)品加工及貯藏工程指導(dǎo)教師：張子德；馬俊蓮2009-06-14Study on quality and related physiological characteristics of “Winter- jujube” by different concentrations of ozone at Humidicoo

2、l conditions Author: Yang Xiao-guang Major: Primary Product Processing and Storage Engineering Supervisor: Prof. Zhang Zi-de Prof. Ma Jun-lian Abstract This paper searched the effects of ozone water cold shock and ozo

3、ne treatments on winter-jujube,s quality, post-harvest physiological process, protective enzyme system and shelf life. On base of this, physiological and biochemical mechanism of ozone controlling the process of the ripe

4、ness and senescence of horticultural goods was deeply investigated to provide new potential approach and theoretical base for jujube,s storage in practice. Main results were as follows: 1.Ozone water,s bactericidal capac

5、ity was closely related with its density, and it could kill animalcule effectively in a short time when reaching a certain density. As for sterilization of jujube, 2mg/L ozone could kill 99% animalcule in 60 seconds. Ste

6、rilizing effect in the refrigeration storage was also related with its density. 10mg/m3 ozone could kill more than 99% animalcule in 30min and 100% in 40min. This percentage increased obviously when the time prolonging i

7、n the first 30min. 2.Both ozone water cold shock and ozone treatments kept winter-jujube,s firmness index, kept it from turnning red and fermentation softening, and maintained its appearance, especially its color. Meanti

8、me, these two treatments effectively prevented decrease of the content of titratable acid and Vc in winter-jujube, kept winter-jujube,s quality in storage period, and slowed down its progress of senescence. 2mg/L ozone w

9、ater and 10mg/m3 ozone were the best treatments and caused no harm to winter-jujube. 3.Ozone water cold shock evidently depressed the peak of the increasing total sugar, but could not postponed the coming of the peak. Wh

10、ile ozone postponed the peak from about 40d to 60d. 4.The fresh-keeping effect of cold shock increased with the increase in a certain extent of the ozone,s density. But strong oxidation of ozone with too high a density

11、could destroy organizational structure of the pericarp resulting in pericarp wrinkling , the toughness of flesh strengthening and brittleness decreasing. High density ozone also oxidated the Vc in pericarp and caused a r

12、apid drop of Vc content in early storage time. 5.Ozone treatment effectively protected the cell membrane system, reduced the accumulation of MDA, obviously restrained the add of PPO activity and CAT activity , and slowed