NO处理对番木瓜采后贮藏性的影响  

Effects of Nitric Oxide Fumigation on Storage Characteristics of Postharvest Papaya

作　　者：郭芹[1,2] 吴斌[1,2] 王吉德[2] 李雪萍[1] 陈维信[1] 

机构地区：[1]华南农业大学园艺学院,广东省果蔬保鲜重点实验室,广东广州510642 [2]新疆大学化学化工学院,新疆乌鲁木齐830046

出　　处：《食品科学》2011年第4期227-231,共5页Food Science

基　　金：国家自然科学基金-广东省联合基金项目(U0631004);广东省自然科学基金团队项目(06200670)

摘　　要：研究不同NO用量(0、10、40、60μL/L和100μL/L)处理对20℃贮藏的"穗优二号"番木瓜呼吸速率、乙烯释放量、成熟度、腐烂率、质量损失率、硬度、可溶性固形物(TSS)以及维生素C(VC)等贮藏品质变化的影响。结果表明:60μL/LNO处理可明显抑制番木瓜的呼吸速率和乙烯释放速率;减缓色泽的转变、硬度的下降和水分的散失;延缓可溶性固形物的增加和VC的降低。此外,在整个贮藏期间无腐烂,维持了较好的贮藏品质和一定的营养价值。The effect of nitric oxide fumigation on storage characteristics of harvested Sui You No.2 papaya in relation to fruit quality was investigated. Papayas were fumigated with NO at varying concentrations （0,10,40,60μL/L and 100 μL/L） for 3 h,before storage at 20 ℃. Two key physiological parameters associated with senescence,namely ethylene production and respiratory rate and various quality parameters （degrees of ripeness,rotting rate,weight loss rate,firmness,total soluble solids and vitamin C） were evaluated. The results showed that 60 μL/L NO treatment significantly inhibited respiration rate and ethylene production,delayed skin change,the decreases in firmness and the contents water and vitamin C and the increase in soluble solids. In addition,it also maintained a high level of total nutrition without decay over the entire storage period.

关 键 词：番木瓜 一氧化氮 贮藏性 

分 类 号：S379.2[农业科学—农产品加工]