ClO_2气体抑菌性能及对新疆甜瓜品质的影响  

Effect of ClO_2 on the inhibition of fungi and the quality of Xinjiang melons

作　　者：钟梅[1] 吴斌[1] 王吉德[1] 

机构地区：[1]新疆大学化学化工学院,乌鲁木齐830046

出　　处：《食品科技》2009年第4期63-66,共4页Food Science and Technology

基　　金：国家自然基金资助项目(20362008);教育部新世纪优秀人才支持计划(NCET-04-0987);新疆大学青年教师科研启动基金资助(QN070115)

摘　　要：从采后发生病害的甜瓜组织上分离、纯化出优势病原菌,用不同浓度的ClO2气体进行抑菌研究。考察了ClO2气体对甜瓜常温及低温贮藏过程中腐烂率、感官品质的影响。结果表明,ClO2处理有效的降低了甜瓜的呼吸速率,延缓了可溶性固性物含量的下降,抑制了腐烂率。Chlorine dioxide inhibited in vitro mycelial growth of Aspergillus flavus LK., Penicillum spp., Alternaria alternata, Fusarium sp., Rhizopus stolonifer and Alternaria spp. isolated from diseased samples of postharvest New Queen melons and Kalakusai melons growing in Xinjiang. The effect of ClO2 on decay incidence, appearance and quality were studied at room temperature and storage at 1-2 ℃. Results showed that respiration rates were reduced and the decrease of soluble solid content（SSC） was slow following ClO2 treatmen, this treatment also greatly reduced decay incidence and maintained freshness and good quality of the melons after shelf life.

关 键 词：CLO2 金皇后 伽师瓜 品质 腐烂率 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]