Study On The Mechanism And Application Of Preservation Of Fruits With Ozone

American FDA labeled ozone as the additives which food can directly contact with in 2001. It undoubtedly pioneered the wide foreground in food preservation and processing, and at the same time put forward an urgent requirement in theoretical research and the application of ozone for fruits and vegetables. This research refers to following aspects :Effects of temperature, RH and gas composition on ozone decomposable rate; effects of ozone on post-harvest physiology and storage quality of 'kyoho' grape , 'Muscate Hamburg' grape and 'Winter-jujube' in the cold storage; effects of ozone on post-harvest physiology and shelf-life of pears, apples, table grapes and 'dajubao' peach in the normal temperature and the restraining effect of ozone on several common post-harvest pathogens .The results are as follows:1.In five kinds of temperature of 0.5℃, 5℃, 10℃, 15℃, and 20℃, as the temperature of storage environment gets higher the decomposable rate of ozone obviously quicken, with the method of regression analysis to work out half-life of ozone as 66min, 64min, 47min, 28min and 20min respectively in five kinds of temperature; In the condition of 0.5~l℃, RH 42% compares with RH 84%, the decomposable rate of ozone has the trend of quickening when RH gets higher; in the condition of 23±1°C, RH 86% compares with RH 17% and RH 40%, ozone decomposition is obviously accelerated; in the condition of 26 ± 1℃, RH 95% compares with RH 40%, the former terribly quicken the decomposing of ozone. It is obvious that when the temperature gets higher, the RH of has bigger effect on ozone decomposing than a low temperature; In N2 and 4.5%CO2 + 95.5% N2, the decomposable rate of ozone is obviously lower than that in other four kinds of gas combination (3.5%O2 + 96.5%N2, 6.0%O2 + 94.0%N2, 3.1%O2 + 4.4%CO2 + 92.5%N2, and the air).2.1n the storage temperature of -0.5 +0.5℃, adopting the sodium bisulfite grape preservative (releasing SO2) in plastic bags or disposing the room with two kinds of ozone concentration of 6.42 mg/m3 and 12.84 mg/m3 one time every two weeks, both can markedly decrease the decay rate of 'Kyoho' grape. By the ozone disposal of 12.84 mg/m3, the respiratory intensity, PPO activity of the fruits are remarkably higher than that of fruits with using the sulphite grape preservatives, the content of the tannin and Vc of the fruit also decreased. After being stored for 120 days, the quality of fruit of using the sulphite grape preservatives is better than the fruit with the ozone ; In the condition of disposal once a day for a short time (30s) and the concentration of 143.38 mg/m3, ozone can markedly decrease the decay rate of 'Muscate Hamburg' grape, but the appearance of rachis is browning and withering ;Using the ozone of 0.64~1.07mg/m3 low concentration a good fruit rate of 95.7% was obtained, with 'Winter-jujube' stored for 127 days in the storage temperature of-1.5±0.5℃.3. In 20± 1 ℃, disposing 'Ya pear', 'Xuehua pear' and 'Huangjin pear' once a day for a short time (30s and 60s) with ozone concentration of 128.4 mg/m3 and 288.9 mg/m3 in the plastic bags , has an effect on decreasing the decay rate of the pears, especially to 'Huangji pear', restraining the respiratoryintensity of the fruit, delaying the decline of TA and fruit firmness, holding a low comparative conductance rate; Disposing 'Gold Delicious' and 'Fuji' apples with ozone has an effect on decreasing decay, however makes respiratory rate of 'Gold delicious' increased; All of the apples and pears disposed with the ozone fail to find visual injury at 20 + 1℃.With four kinds of concentration of ozone of 8.56 mg/m3, 17.12 mg/m~3 32.1 mg/m and 42.8 mg/m~3 disposing 'Fuji' apple after being stored in cold room about two months, for 20min single service, they all have obvious effect of decreasing decay after being stored for another 78 days in 20℃, the effect of 8.56 mg/m~3 is the best, there is some little black spot in the surface of fruit of disposal of 42.8 mg/m~3, maybe it is the characteristic of ozone injury.Disposing 'Kyoho', 'Muscate Hamburg' and...