摘要
以香蕉为试材,研究了二氧化氯处理对香蕉果实贮藏品质及贮藏生理的影响。结果表明,每隔3.5天用0.2μL/LClO2气体处理30min,可以抑制香蕉内源乙烯产生,推迟呼吸跃变高峰,使呼吸强度明显降低。同时降低了果肉MDA含量和果皮细胞膜渗透性,减轻了果皮褐变程度,保持了香蕉果实贮藏品质。但是二氧化氯处理提高了多酚氧化酶的活性。
Influences of ClO2 treatment on quality and postharvest physiology of bananas were researched in the experiment. The results showed that use 0.2μL/L ClO2 treatment for 30 minutes every other 3.5days could retrain ethy-lene production rate, put off respiration climacteric and greatly reduce respiration rate of bananas. In addition, ClO2 treatment decreased concentration of MDA （malondialdehyde） and membrane penetrability, slowed down the browning degree, thus kept the storage quality. But ClO2 treatment increased the activity of PPO （polyphenol oxidase）.
出处
《保鲜与加工》
CAS
2008年第2期27-30,共4页
Storage and Process
