不同处理对冬枣贮藏品质的影响  

Effects of Different Treatment on Storage Quality of Winter Jujube

作　　者：刘会珍[1] 刘桂英[1] 王永霞[2] 

机构地区：[1]廊坊职业技术学院,河北廊坊065000 [2]河北工程大学,河北邯郸056000

出　　处：《贵州农业科学》2013年第11期168-170,共3页Guizhou Agricultural Sciences

摘　　要：为探索不同处理对冬枣贮藏品质的影响,以河北冬枣为试材,研究了壳聚糖处理（2 g/l00mL）、热水处理（50℃,20min）,以及两者结合处理对冬枣常温下[（20±1）℃,相对湿度60％～80％）]贮藏品质的影响.结果表明：与CK相比,各处理均能抑制果实烂果率和失重率的变化（P＜0.01）,延缓果实硬度和Vc含量的下降,抑制果实呼吸速率的变化（P＜0.05）.其中,壳聚糖（2 g/l00mL）＋热水处理（50℃,20min）保鲜效果最优,能有效地保持冬枣的贮藏品质,延长货架期,该处理贮藏25 d后的果实烂果率仅为40.0％,失重率和呼吸速率分别为6.68％和91.4 mg CO2/（g·h）,果实硬度和Vc含量分别为9.23kg/cm2和2.57 mg/g.To explore the effect of different treatments on the preservation effect of winter jujube,which were used to study the effects of the chitosan （2 g/100mL）,hot water treatment （50℃,20min）,and their combination treatment on storage quality of jujube at room temperature （20± 1℃）,relative humidity 60％～80％.The results showed that compared with CK,all the treatments could inhibit the fruit rot rate and weight loss rate （P＜0.01）,delay decrease of fruit firmness and Vc content,inhibit expression of fruit respiration rate （P＜0.05）.After 25 d of storage,the chitosan and hot fresh-keeping effect was the best,which could effectively maintain the storage quality of winter jujube,prolong the shelf life,the fruit rot rate was only 40％,weightlessness rate and respiratory rate were 6.68％ and 91.4 mgCO2/（g · h）,fruit firmness and Vccontent were 9.23 kg/cm2 and 2.57 mg/g.

关 键 词：壳聚糖 热水处理 冬枣 贮藏 品质 

分 类 号：S665.1[农业科学—果树学]