摘要
以木奶果为试材,采用质量浓度分别为25、50、75、100 mg/L的ClO2进行处理,并在4℃条件下贮藏,定期测定不同处理果实的品质和生理指标。结果表明:ClO2处理可延缓木奶果果实硬度、可滴定酸和VC含量的下降以及可溶性固形物含量的升高,抑制木奶果果实失重率、果皮褐变指数、果皮细胞膜透性的增大,促进POD和CAT活性增加,抑制PPO活性,从而显著提高果实的商品品质和耐贮性。不同质量浓度ClO2处理对木奶果的贮藏效果存在显著差异,其中50 mg/L ClO2处理效果最好。
The fruits of Baccaurea ramiflora Lour.were selected as materials in this experiment,which were treated with 25,50,75 and 100 mg/L ClO2 and then stored at 4℃,finally their qualities and physiological indicators were detected after 5,10,15 and 20 days storages,respectively.Results showed that ClO2 treatment could delay the decrease of fruit hardness,reduce the contents of titrable acid and VC,and postpone the increase of soluble solids contents,inhibit the increase of weight loss rate,pericarp browning rate and membrane permeability,enhance the POD and CAT activities,and inhibit PPO activities,thereby significantly improving the commodity quality and storability of fruits.The storage effects of ClO2 treatments with different concentrations on Baccaurea ramiflora Lour.fruits showed significant differences,and 50 mg/L ClO2 treatment exhibited the best results.
作者
孔方南
李文砚
罗培四
卢美瑛
周婧
韦优
KONG Fang-nan;LI Wen-yan;LUO Pei-si;LU Mei-ying;ZHOU Jing;WEI You(Guangxi South Subtropical Agricultural Science Research Institute,Guangxi Academy of Agricultural Sciences,Chongzuo 532415,China)
出处
《保鲜与加工》
CAS
2021年第2期20-27,共8页
Storage and Process
基金
广西科技重大专项(广西创新驱动)项目(桂科AA17204045-4)
中央引导地方科技发展专项(桂科ZY19183010)
广西农科院科技发展基金项目(桂农科2020YM150)
广西崇左市科技计划项目(崇科攻2019029)
广西南亚热带农业科学研究所项目(GXNYRKS201803)
广西农业科学院基本科研业务专项资助项目(桂农科2021YT163)。
关键词
木奶果
ClO2处理
保鲜
Baccaurea ramiflora Lour.
chlorine dioxide treatment
fresh-keeping
