烟雾剂熏蒸处理对采后猕猴桃生理代谢及贮藏效果的影响  

Influence of Smoke Agent Fumigation Treatment on Physiological Metabolisms and Preservation Effect of Kiwifruit

作　　者：董成虎[1] 王文生[1] 贾凝[1] 陈存坤[1] 王东礼[2] 

机构地区：[1]国家农产品保鲜工程技术研究中心,天津市果蔬采后生理与贮藏保鲜重点实验室,天津300384 [2]天津科技大学食品工程与生物技术学院,天津300222

出　　处：《中国农学通报》2010年第16期80-83,共4页Chinese Agricultural Science Bulletin

摘　　要：为研究比较烟雾剂熏蒸处理对采后猕猴桃生理代谢及贮藏效果的影响,桃采后预冷期间,采用2种防腐烟雾剂进行熏蒸处理后进行冷藏。结果表明,烟雾剂Ⅰ、烟雾剂Ⅱ及CK处理的猕猴桃整个贮藏期间果肉硬度、果实乙烯释放速度无显著差异;在贮藏15天及28天测定果实呼吸强度时,使用2种烟雾剂的果实呼吸强度显著大于对照果实,说明使用防腐烟雾剂后的28天内,果实的呼吸强度受到了刺激;腐烟雾剂Ⅰ处理果实的可溶性固形物含量显著高于CK果实;采用烟雾剂Ⅱ处理的猕猴桃果实,软化率和腐烂率都极显著低于对照果实。试验说明,2种烟雾剂熏蒸处理贮藏效果均好于对照处理,其中采用烟雾剂Ⅱ处理效果最好。In order to study the effect of smoke agent fumigation treatment on post-harvest storage of kiwifruit on physiological metabolism.Two kinds of anti-corrosion smoke agent fumigation before refrigeration was adopted in the kiwifruit post-harvest pre-cooling period.The results showed that the flesh firmness and fruit ethylene production rate of smoke agentⅠ,Ⅱ and CK kiwifruit have no significant difference throughout the storage period.The fruit respiration rate of using two kinds of smoke agent significantly higher than the CK fruits storied 15 d and 28 d,indicating the use of antiseptic aerosol after the 28 d,the fruit respiration rate was stimulated.Soluble solids content of smoke agent Ⅰ fruits was significantly higher than CK fruits;and softening rate and the decay rate of smoke agent Ⅱ fruits was significantly lower than the CK fruits.The test also found that the effect of smoke agent fumigation treatment was better than CK fruits,and the effect of smoke agent Ⅱ fruits was the best.

关 键 词：猕猴桃 烟雾剂 熏蒸 生理 贮藏 

分 类 号：S652[农业科学—果树学]