INA处理对冬枣采后生理及贮藏品质的影响  

Effect of Pretreatment with 2,6-Dichloroisonicotinic Acid(INA) on Postharvest Physiology and Quality of Winter Jujube during Storage

作　　者：王琼[1] 魏一娜 郭慧慧[1] 韩涛[1] 李红卫[1] 

机构地区：[1]北京农学院食品科学与工程学院、农产品有害微生物及农残安全检测与控制北京市重点实验室、食品质量与安全北京实验室,北京102206

出　　处：《食品科学》2014年第2期301-304,共4页Food Science

基　　金：科技创新平台项目(PXM2012_014207_000011;PXM2013_014207_000048)

摘　　要：研究不同质量浓度的2,6-二氯异烟酸处理对采后冬枣果实贮藏期间腐烂率及品质变化的影响。结果表明:2,6-二氯异烟酸处理有效降低了冬枣果实的腐烂指数,延缓了果实硬度和抗坏血酸含量的下降,贮藏50 d后,70 mg/L2,6-二氯异烟酸处理效果显著好于对照(P<0.05)。2,6-二氯异烟酸处理降低果实的可溶性固形物含量的升高和丙二醛含量的积累。不同质量浓度2,6-二氯异烟酸处理对转红指数的影响不同,200 mg/L 2,6-二氯异烟酸处理与对照变化趋势一致,150 mg/L 2,6-二氯异烟酸处理延缓了冬枣果实的转红,但70 mg/L反而提高了果实的转红指数;贮藏期间不同质量浓度处理及对照都检测到了呼吸高峰的出现,且不同质量浓度的2,6-二氯异烟酸处理延缓了呼吸高峰出现的时间;70 mg/L 2,6-二氯异烟酸处理的保鲜效果最佳。The effect of 2,6-dichloroisonicotinic acid （INA） pretreatment on the postharvest physiology and quality of winter jujube fruits during storage was investigated. The results showed that different concentrations of INA reduced decay index and kept fruit fmnness and vitamin C content. INA treatment at 70 mg/L showed a significantly superior effect on winter jujubes stored for 50 d （P 〈 0.05） as compared with controls. INA treatment delayed the decline of total soluble solids （TSS） content and reduced the accumulation of malondialdehyde （MDA）. The effect of INA on red index of winter jujube varied with its concentration, exerting a positive effect at 70 mg/L and a negative effect at 150 mg/L and resulting in identical changing trends to controls. The occurrence of respiration peaks was detected in both INA treatments at different concentrations and controls during storage and was delayed in INA-treated samples. Therefore, INA treatment at 70 mg/L was the best concentration for keeping winter jujube fresh.

关 键 词：冬枣 2 6-二氯异烟酸 品质 贮藏 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]