บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Ozone technology for shelf life extension of fruits and vegetables.

Skog, L. J. and Chu, C. L.

ISHS Acta Horticulturae 553: 431-432.

2001

บทคัดย่อ

Ozone technology for shelf life extension of fruits and vegetables.

The effect of ozone on the reduction of ethylene level in the storage atmosphere and storage life of mushrooms cv. Button, broccoli, seedless cucumbers, lettuce, cauliflower, green pepper, apple cultivars Empire and Delicious, and pear cultivars Anjou and Bosc was investigated. Fruits and vegetables were stored at 3 plus or minus 0.5 deg C and ethylene levels of 1.5 and 2 ppm, with or without ozone at 0.04 ppm. Broccoli floret opening was better under ozone treatment compared to the control. Cut surface browning was observed in ozone-treated broccoli. Ozone extended the storage life of cucumbers. Ozone reduced the ethylene level in the apple and pear storage rooms.