紀要論文 Effects of Ozonated Water Treatment and Modified Atmosphere Package on the Decay and Color of Wax Apple Fruit (Syzygium samarangense [Blume] Merrill & L. M. Perry) during Storage

Shyr, Jeng–Jung  ,  Hsiung, Tung–Chuan  ,  Wakana, Akira

62 ( 2 )  , pp.353 - 359 , 2017-09-08 , Faculty of Agriculture, Kyushu University
ISSN:0023-6152
NII書誌ID(NCID):AA00697606
内容記述
Wax apple is very perishable fruit at room temperature. The aim of this study is to extend its storage limit by using modified atmosphere package (MAP) and ozonated water which is a highly destructive agent for microbial. Wax apples were immersed in ozonated water (0.1, 0.2 and 0.3 ppm) for 4, 8 and 12 minutes, then placed in cardboard boxes, stored at 12°C and evaluated the effect of ozonated water on the fruit quality. Ozonated–water–treated wax apples were packed into low–density polyester (0.03 and 0.1 mm thick) or high–density polyester (0.01 mm thick) bags and stored at 12°C for the MAP storage test. Quality characteristics including color, decay and chilling injury symptom were checked every week during storage. Results showed that treatment with 0.2 ppm of ozonated water for 4 minutes is good for the low temperature storage of wax apple. The low–density polyester bag (0.1 mm thick) has an advantage over others for the storage of wax apple at 12°C. The combination of ozonated water pretreatment and MAP with 6% O_2, 10% CO_2 and 84% N_2 appeared to be the most prospective for the storage of wax apple at 12°C.
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http://catalog.lib.kyushu-u.ac.jp/handle/2324/1854006/p353.pdf

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