青果物の品質保持と微生物制御に対するストリーマ放電を受けた貯蔵環境ガスの影響

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  • Influences of Streamer Discharge Atmosphere on the Keeping Quality and Microorganisms Control of Vegetables and Fruits
  • セイカブツ ノ ヒンシツ ホジ ト ビセイブツ セイギョ ニ タイスル ストリーマ ホウデン オ ウケタ チョゾウ カンキョウ ガス ノ エイキョウ

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<p>　This study examined the influences of atmosphere received streamer discharge on maintaining the quality and controlling microorganisms of vegetables (14 items) and fruits (6 items). In this study, 2 treatment conditions were compared to a control condition under storage temperature at 20℃ : -Control: Normal air, -Treatment I: Streamer discharge atomosphere, -Treatment II: Air containing ozone (0.1 ppm). Parsley, myoga ginger (Zingiber mioga Rosc.), spinach, eggplant, small tomatoes, cucumber, lemon, orange, sudachi (Citrus sudachi Hort.), and cherries showed less change in appearance during 3 days storage. Green onion, lettuce, and garden pea (Pisum sativum L.) demonstrated wilting, and bean sprouts decayed by the second day. There was no difference in these observations among the control and the 2 treatment conditions for any of the 14 items. Perilla (shiso, Perilla frutescens Britt.), bell peppers, haricot beans (Phaseolus vulgaris L.), Kyoho grapes, and Delaware grape did not differ in appearance between the control and treatment I during 3 days storage. However, with treatment II, the following changes were identified and quality loss was obvious: perilla developed brown spots, bell peppers showed browning of the calyx, haricot beans demonstrated browning, Kyoho and Delaware grape shows browning of the peduncle. Florets of broccoli (Brassica oleraces var. botrytis) in control and treatment II developed yellowing, an increase in the number of microorganisms and contents of free amino acids, and decrease in the contents of ascorbic acid and chlorophyll, in contrast, treatment I delayed these changes on broccoli florets.</p>

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