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果蔬在贮藏期间,由于乙烯的催熟作用、呼吸酶的氧化作用,导致其品质下降,贮藏期缩短。本文通过在油桃的保鲜过程中,对油桃散发出的乙烯进行光催化氧化降解处理,光催化和负离子综合作用抑制油桃果肉的褐变,研究该技术在冷藏条件下对油桃的保鲜效果。结果表明,光催化技术和负离子技术相结合,可以抑制油桃的腐败,有效延长油桃的贮藏时间。
Fruits and vegetables during storage, due to the ripening of ethylene, respiratory enzyme oxidation, leading to its decline in quality, storage period shortened. In this paper, during the preservation of nectarine, the ethylene emitted by nectarines was photocatalytically oxidatively degraded, and the photocatalytic and anion combined effects inhibited the browning of nectarine pulp. The effect of this technology on nectarine preservation under cold storage conditions was studied. effect. The results showed that the combination of photocatalytic technology and anion technology can inhibit the spoilage of nectarine and effectively prolong the storage time of nectarine.