碳酸氢钠对南丰蜜桔采后的防腐保鲜效果  

Effect of Sodium Bicarbonate on Post-harvest Preservation and Fresh-keeping in Nanfeng Mandarin

作　　者：叶利民[1] 赵静[1] 韩金多[1] 

机构地区：[1]上饶师范学院生命科学学院,江西上饶334001

出　　处：《贵州农业科学》2016年第11期152-154,共3页Guizhou Agricultural Sciences

基　　金：上饶师范学院大学生创新训练项目"南丰蜜桔无公害保鲜技术"(2016-CX-18)

摘　　要：为延长南丰蜜桔的保鲜期,采用不同浓度的碳酸氢钠水溶液浸果不同时间,研究碳酸氢钠对南丰蜜桔采后的保鲜效果。结果表明:1.5%的碳酸氢钠浸果3min对南丰蜜桔的保鲜效果最佳,该条件下贮藏至60d,其呼吸强度、果实硬度、失重率和腐烂率分别为11.63mgCO2/(kg·h)、8.0kg/cm2、2.03%和8.0%,与对照相比,呼吸强度、失重率和腐烂率分别降低12.3%、2.59百分点和27.6百分点,果实硬度比对照高42.8%。Nanfeng mandarin were soaked in sodium bicarbonate solution with different concentration for different time to prolong the preservation and fresh-keeping period of Nanfeng mandarin.Results：The preservation and fresh-keeping effect of Nanfeng mandarin soaked with 1.5% sodium bicarbonate solution for 3min is the best.The respiration intensity,fruit hardness,weight loss ratio,and rotting rate of Nanfang mandarin soaked with 1.5% sodium bicarbonate solution for 3min are 11.63 mg CO2/（kg·h）,8.0kg/cm2,2.03%and 8.0%after 60 dstorage respectively.The respiration intensity,weight loss ratio and rotting rate of Nanfang mandarin soaked with 1.5% sodium bicarbonate solution for 3min after 60 d storage are 12.3%,2.59 and 27.6lower than CK separately but its fruit hardness is 42.8% higher than CK.

关 键 词：南丰蜜桔 碳酸氢钠 保鲜 效果 

分 类 号：S666.1[农业科学—果树学]