套袋对芒果果实采后品质和后熟的影响  

Growth Bagging Effects of Mango Fruit on Postharvest Fruit Quality and Ripening

作　　者：曾凯芳[1] 姜微波[2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2007年第12期507-511,共5页Food Science

基　　金：国家"863"计划项目(2002AA2450281);西南大学博士启动基金项目

摘　　要：在芒果(Mangifera indica L.cv.Zihua)的生长期内,分别用纸袋和无纺布袋进行套袋处理,以不套袋果实作为对照。果实采收后于20℃,85%～95%RH的环境下进行贮藏,并定期取样进行观察测定。结果表明,生长期套袋的"紫花"芒果果实果面的锈斑发生率和锈斑指数都比对照果实低,套袋对芒果果实的可溶性固形物和可滴定酸含量、硬度、呼吸强度几乎没有影响,但套袋处理更容易使果实着色。布袋的效果优于纸袋。Effects of different materials bagging during mango fruits （Mangifera indica L. cv. Zihua） growth on fruit storage quality and ripening under 20℃ and 85%-95% RH were studied in this experiment. The results showed that bagging significantly decreases fruit peel rust incidence while improves fruits peel yellowing. It was also found that bagging has little effect on ripening and storage quality of postharvest mango fruit. Nov-woven fabric bag is better than paper bag.

关 键 词：套袋 芒果 贮藏品质 

分 类 号：S609.3[农业科学—园艺学] S667.7