Effect of ozone treatment on storage quality of Aksu apple
BAI Yu1, JI Haipeng2, CHEN Cunkun2,3, YU Jinze2,3, ZHANG Na2, DONG Chenghu2*, JIANG Yumei1*
1(College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China) 2(National Engineering Technology Research Center for Preservation of Agricultural Products, Tianjin 300384, China) 3(Tianjin National Preservation of Agricultural Products Productivity Promotion Co.Ltd., Tianjin 300384, China)
Abstract: The Aksu apples were used as raw material to study the effects of different concentrations of ozone (0, 2.14, 10.7, 19.26 mg/m3) on the storage quality of Aksu apples under (0±0.5)℃for 38 d. The results showed that ozone treatment could inhibit the ethylene release rate of Aksu apple and maintain the fruit of high hardness. It could also inhibit the decrease of sugar degradation, delay the rise of weightlessness rate and the fall of titratable acid, improve the activity of peroxidase, inhibit polyphenol oxidase activity, and prolong storage time compared with the control group (0 mg/m3). Among them, the best preservation effect was obtained by using 19.26 mg/m3 ozone.
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2022, Vol. 48 
