2,6-二氯异烟酸处理对芒果果实采后品质的影响  

Effects of 2,6-dichloroisonicotinic acid treatments on postharvest quality of mango fruits

作　　者：曾凯芳[1,2] 姜微波[2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《农业工程学报》2009年第3期267-271,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家科技支撑计划课题(2006BAD22B03);国家自然科学基金(30700556)

摘　　要：为了研究2,6二氯异烟酸(INA)处理对芒果果实贮藏品质及抗病性的影响,将绿熟芒果(Mangifera indica L.cv.Zihua)在负压(0.08MPa)状态下分别用20和100mg/LINA溶液和清水(对照)中渗透处理2min,然后在常压下浸泡10min,晾干后于13℃,相对湿度85%～95%放置,测定芒果果实在贮藏中的腐烂率、色泽、内含物等指标变化。试验结果表明,20和100 mg/L INA处理能够有效降低芒果果实的腐烂率和腐烂指数;延缓了芒果果皮色泽的转黄以及果实硬度、抗坏血酸含量的下降,对果实可溶性固形物和可滴定酸含量无明显影响。说明INA处理能够延缓芒果果实后熟衰老,抑制果实贮藏期品质的下降。The objective of this work was to evaluate effects of 2,6-dichloroisonicotinic acid(INA)on the quality of harvested mango fruit(Mangifera indica L.cv.‘Zihua’).Mango fruits were dipped into 20,100 mg/L INA solution and water(control)under vacuum infiltration for two minutes at a low pressure of 0.08 MPa and for additional ten minutes at air pressure,and then dried in the air and stored at 13℃,with relative humidity of 85%～95%.Fruits treated with 20 and 100 mg/L INA solution maintained higher firmness and asc...

关 键 词：水果 贮藏 品质控制 芒果 2 6二氯异烟酸 

分 类 号：S66[农业科学—果树学]