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Effects of ozone and salicylic acid on post-harvest quality of parsley during storage
Biological Agriculture & Horticulture ( IF 1.5 ) Pub Date : 2021-06-16 , DOI: 10.1080/01448765.2021.1937316
Kevser Üner Öztürk 1 , Mehmet Ali Koyuncu 1
Affiliation  

ABSTRACT

The present study investigated the effects of ozone and salicylic acid (SA) on storage life and quality of parsley. Parsley bunches were subjected to three treatments: immersion in SA solutions (1 and 2 mM), immersion in distilled water (control) and exposure to gaseous ozone (2.14 mg m−3) after dipping into distilled water. Treated bunches were stored at 1°C and 90% (± 5%) relative humidity for 28 days, assessing a range of quality criteria during the storage period. In cold storage conditions, the loss of fresh weight of the parsley was delayed in treatments with SA, compared with the control. Treatments with SA, especially at 2 mM, preserved the vivid green colour of the parsley during storage better than the treatment with ozone or the control. SA was the best treatment for maintaining the sensory quality of the parsley, while the ozone had negative effects on the external appearance and the taste. During storage, the respiration rate and the production of ethylene, indicators of metabolic activity, were suppressed (not significant for respiration rate) in parsley treated with ozone gas.



中文翻译:

臭氧和水杨酸对贮藏期间香菜采后品质的影响

摘要

本研究调查了臭氧和水杨酸 (SA) 对欧芹储存期和质量的影响。欧芹束经过三种处理:浸入 SA 溶液(1 和 2 mM)、浸入蒸馏水(对照)和暴露于气态臭氧(2.14 mg m -3) 浸入蒸馏水中后。处理过的束在 1°C 和 90% (± 5%) 相对湿度下储存 28 天,评估储存期间的一系列质量标准。在冷藏条件下,与对照相比,用 SA 处理的欧芹鲜重的损失被延迟。用 SA 处理,尤其是 2 mM,在储存期间比用臭氧处理或对照更好地保留了欧芹鲜艳的绿色。SA是保持欧芹感官品质的最佳处理方法,而臭氧对外观和味道有负面影响。在储存期间,用臭氧气体处理的欧芹的呼吸速率和乙烯的产生(代谢活动的指标)受到抑制(对呼吸速率没有显着影响)。

更新日期:2021-06-16
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