柿果综合保鲜技术研究  

Study on Synthetical Preservation Techniques of Persimmon Fruit

作　　者：周筱玲[1] 廖亮[1] 邓辉胜[1] 张运敏[1] 

机构地区：[1]九江学院生命科学学院,江西九江332000

出　　处：《北方园艺》2009年第5期225-227,共3页Northern Horticulture

基　　金：江西九江市科技资助项目

摘　　要：在柿果贮藏期采用乙烯抑制剂、乙烯吸收剂、涂膜剂、CO2释放剂、脱氧剂等对无核甜柿进行处理,用不同的方式进行保鲜贮藏,研究各种保鲜因素对柿果硬度的影响。结果表明:影响硬度指数的因素顺序为:贮藏方式>乙烯抑制剂>乙烯吸收剂>涂膜剂>CO2释放剂>脱氧剂。贮藏方式达极显著差异,乙烯抑制剂、乙烯吸收剂、涂膜剂均达显著差异,CO2释放剂和脱氧剂无显著差异。说明最优柿果综合保鲜技术工艺是:篮子贮藏;质量百分数0.02%赤霉素浸果;丙二醇、丙三醇混合涂膜;吸附有高锰酸钾的沸石作为乙烯吸收剂;柠檬酸、NaHCO3、活性炭为CO2释放剂;铁粉、CaCl2为脱氧剂。In order to screen out the optimal persimmon synthetical preservation techniques, effective ways to persimmon preservation were studied to explore the influence on the rigidity of persimmon induced by different factors, seedless sweet persimmons were treated in different storage methods during the storage period, with ethylene inhibitor, ethylene absorbent, coating agent, CO2 releasing agent and deoxidizer. The experimental results showed the influencing order of hardness index was storage method〉ethylene inhibitor）ethylene absorbers）coating agent〉CO2 releasing agent〉oxygen absorbers. The influence of storage methods was most prominent, and the influence of inhibitor of ethylene inhibitor, ethylene absorbers and coating agent was significant. As for CO2releasing agent and deoxidizer, the influence was little. The optimal persimmon synthetical preservation condition was deduced： storage in basket; soaked by 0. 02% GA; covered with propanediol and glycerol; ethylene absorbers using zeolite absorbing potassium permanganate; CO2 releasing agent including citric acid , NaHCO3 and activated carbon; deoxidizer including iron and CaCl2.

关 键 词：柿果 综合保鲜技术 贮藏 硬度 

分 类 号：S665.209.3[农业科学—果树学]