二氧化氯对“秦美”猕猴桃保鲜及贮藏品质的影响  

Effects of chlorine dioxide (ClO_2) treatment on fresh-keeping and storage quality of Qinmei kiwifruit

作　　者：牛瑞雪[1] 惠伟[1] 李彩香[1] 屠阴华[1] 金宏[1] 

机构地区：[1]陕西师范大学生命科学学院,陕西西安710062

出　　处：《食品工业科技》2009年第1期289-292,共4页Science and Technology of Food Industry

摘　　要：以"秦美"猕猴桃为材料,研究了二氧化氯对其保鲜及贮藏品质的影响。将猕猴桃分别浸入0、20、40、80、100mg/L的二氧化氯溶液中10min,沥干后贮存于温度为1～2℃,相对湿度为90%～95%的机械冷库中,以后每月取样,对其硬度、可溶性固形物、呼吸速率、乙烯释放速率、可溶性糖、可滴定酸、VC含量等指标进行测定。结果表明,适宜浓度的二氧化氯处理可延缓猕猴桃果实硬度的下降,抑制乙烯的释放速率,并保持了可溶性糖、可滴定酸和VC的含量,同时也对猕猴桃果实贮藏后期的腐烂有明显的抑制作用,延缓了果实的衰老,从而延长了其货架期。综合考虑,认为80mg/L的二氧化氯处理10min对"秦美"猕猴桃的保鲜效果最为理想。The effects of chlorine dioxide（ CIO2 ）treatment on fresh-keeping and storage quality of Qinmei kiwifruit were studied.Qinmei kiwifruit were treated with 0,20,40,80, 100mg/L for 10min, after draining then Kiwifruit were stored at 1-2℃ and 90%-95% relative humidity of mechanical refrigerator.The fruit firmness and soluble solids, respiration rate, ethylene release rate, soluble sugar,titratable acid and Vc contents were tested monthly.The results indicated that the suitable concentration of chlorine dioxide treatment kept the firmness of Qinmei kiwifruit,inhibited ethylene release rate,and the soluble sugar,titratable acid and Vc contents were maintained,the rot rate of kiwifruit was significantly inhibited in the late storage, and the shelf life was extended.In this experiment 80mg/L chlorine dioxide treatment for 10min were favorable to fresh-keeping of Qinmei kiwifruit.

关 键 词：“秦美”猕猴桃 二氧化氯 保鲜 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]