The effect on the postharvest qualities of ‘Lianhong’ citrus fruit by using heat shock combined with ozone fumigation
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(1. Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China; 2. Hunan Key Lab of Fruits &Vegetables Storage, Processing, Quality and Safety, Changsha, Hunan 410125, China;3. Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China)

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    Abstract:

    Effects of heat shock combined with ozone fumigation at low temperature atmosphere were investigated on the storage quality and fruit physiological index of citrus processing varieties (‘Lianhong’ citrus fruit). The fruit was stored in cold storage at 4 ℃ and 90% relative humidity (RH), after treated with hot water (52 ℃, 3 min) and 6.0 mg/m3 of ozone for 15 min. Respiratory intensity, water loss rate, total soluble solids content (SSC), titratable acid (TA), ascorbic acid (VC), superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) activity were determined. The result showed that the combined treatment could enhance significantly the SOD, POD and CAT activities. At the meanwhile, it is effectively maintain the qualities of citrus fruit. These results indicate that the combined preservation method as a green and safe technique for controlling rotten rates and extending shelf-life.

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江靖,朱向荣,苏东林,等.热激结合臭氧熏蒸对“涟红”蜜桔采后品质的影响[J].食品与机械英文版,2018,34(12):120-123,171.

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History
  • Received:July 09,2018
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  • Online: March 17,2023
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