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Updated: Jul 26, 2025

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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臭氧微纳米气泡水保留了收获后的质量

Junyan Shi1, Huiwen Cai2, Zhanjun Qin3

  • 1Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, National Engineering Research Center for Vegetables, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition (IAPN), Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.

Food research international (Ottawa, Ont.)
|June 14, 2023
PubMed
概括

臭氧微纳米泡泡水 (O3-MNBW) 通过减少污染物和保持感官属性,有效地保持的质量. 这种创新技术可以减轻体重减轻呼吸,同时提高营养含量和风味.

关键词:
香味 香味 香味 香味 香味非有针对性的代谢组分析.臭氧臭氧是什么?臭氧臭氧是一种保存和储存 保存和储存呼吸率是指呼吸速率.

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