二氧化氯对草莓营养成分及果实品质的影响  

Effect of chlorine dioxide treatment on the nutrient component and quality of strawberry

作　　者：钟梅[1] 吴斌[1] 武建明[1] 肖丽梅[1] 王吉德[1] 

机构地区：[1]新疆大学化学化工学院石油天然气精细化学品教育部重点实验室,乌鲁木齐830046

出　　处：《食品科技》2009年第5期46-49,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：在0℃、95%相对湿度下,用浓度为0、0.01、0.1、1、10μL/L的ClO2对采后草莓处理10h。分别测定了贮藏1、3、5、7、9d及11d被处理果实的品质并对营养成分进行了评价。结果表明,ClO2对pH值,总糖度,可滴定酸,Vc,花青素的影响较小,而对总黄酮的影响稍大。与空白相比,ClO2处理不同程度上抑制了霉菌的生长,有效地延长了果实货架期。因此,ClO2处理采后草莓能延长货架期,保证果实的品质。Strawberry fruit were treated with chlorine dioxide immediately after harvest. Treatment was performed at rates of 0, 0.01, 0.1,1,10 IJL/L at 0 ℃ at 90% to 95% relative humidity for 10 h. Samples were taken initially, and after 1, 3, 5, 7, 9 and 11 days of storage for fruit quality and nutritional parameters evaluation. Results showed slightly effect on pH, soluble solid content（SSC）, titratable acidity（TA）, Vitamin C and Anthocyanins, however a little big effect on total flavones, The mold growth was delayed compare to the blank and thus extending strawberry shelf-life. It is suggested that after harvest, CIO2 treatment is efficient for extending the shelf-life and maintaining the quality of strawberry.

关 键 词：草莓 二氧化氯 总糖度 VC 总黄酮 花青素 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]