CAJ | 학술논문

以短丰板栗为实验材料，测定了保鲜剂和臭氧处理后贮藏期间板栗的呼吸强度、淀粉含量、水分含量、过氧化物酶活性、失重率以及好果率的变化，研究保鲜剂与臭氧处理对冰温MA贮藏板栗生理及品质的影响。结果表明：保鲜剂和臭氧处理抑制了冰温MA贮藏板栗的呼吸强度和水分的蒸发，降低了板栗淀粉消耗和过氧化物酶活性，抑制了板栗表面微生物的生长繁殖，延长了贮藏寿命，并保持了良好品质，且臭氧处理效果更好，到贮藏末期（180 d）仍有99.16%的好果率。
이단봉판률위실험재료，측정료보선제화취양처리후저장기간판률적호흡강도、정분함량、수분함량、과양화물매활성、실중솔이급호과솔적변화，연구보선제여취양처리대빙온MA저장판률생리급품질적영향。결과표명：보선제화취양처리억제료빙온MA저장판률적호흡강도화수분적증발，강저료판률정분소모화과양화물매활성，억제료판률표면미생물적생장번식，연장료저장수명，병보지료량호품질，차취양처리효과경호，도저장말기（180 d）잉유99.16%적호과솔。
In this paper, the respiratory intensity, starch content, water content, peroxides activity, weightlessness and good fruit percent of Duanfeng chestnut fruits were determined , the effects of preservative and ozone treatment on physiology and quality of post-harvest chestnut in ice-temperature and MA storage was investigated. The results showed that, both of preservative and ozone treatment inhibited respiratory intensity and evaporation of water of chestnut in ice temperature and MA storage, reduced the starch consumption and peroxides activity, inhibited the growth of microbes on the surface of chestnut, prolonged storage life of chestnut and kept good quality. The effects of ozone treatment was better than preservative treatment , even had 99.16%good chestnut at the end of the storage (180 days) by ozone treatment.