二氧化氯浓度对翠红李贮藏品质的影响  

Effect of chlorine dioxide concentration on storage quality of Cuihong plum

作　　者：赵治兵[1] 刘永玲[1] 李莹[1] 巴良杰 罗冬兰 ZHAO Zhi-bing;LIU Yong-ling;LI Ying;BA Liang-jie;LUO Dong-lan(Guiyang College,Guiyang,Guizhou 550005,China)

机构地区：[1]贵阳学院,贵州贵阳550005

出　　处：《食品与机械》2021年第8期153-157,共5页Food and Machinery

基　　金：贵阳学院科研资金资助(编号:GYU-KY-﹝2021﹞);贵州省科技计划项目(编号:黔科合成果[2020]1Y043);贵阳市科技计划项目(编号:筑科合同[2020]37-1号)

摘　　要：目的:探究二氧化氯对翠红李保鲜效果,为翠红李采后保鲜技术提供新途径。方法:以翠红李为试验材料,不同浓度二氧化氯(20,40,60 mg/L)处理后于(1.0±0.5)℃冷藏。结果:与对照组比较,40 mg/L二氧化氯处理可显著降低翠红李果实的腐烂率、呼吸强度、多酚氧化酶活性(P<0.05),可显著抑制翠红李色差L^(*)值、硬度、可溶性固形物含量、可滴定酸含量、维生素C含量、过氧化物酶活性、霉菌及酵母菌菌落总数(P<0.05)。结论:40 mg/L二氧化氯处理的翠红李的贮藏效果最好,能够明显推迟翠红李的代谢进程,保持较好的贮藏品质。Objective:This study aimed to exploring the fresh-keeping effect of chlorine dioxide onCuihong plum,and then providing a new way for postharvest fresh-keeping technology of Prunus.Methods:Cuihong plum fruits were treated with different concentrations of chlorine dioxide(20,40,60 mg/L)and then refrigerated at(1.0±0.5)℃.Results:Compared with the control group,the group treated with 40 mg/L chlorine dioxide significantly reduced the decay rate,respiratory intensity,polyphenol oxidase activity(P<0.05),and inhibited the color difference L^(*)value,hardness,soluble solids content,titratable acid content,V C content,peroxidase activity,the total number of mold and yeast colonies of Prunus(P<0.05).Conclusion:Treatment with 40 mg/L chlorine dioxide has the best storage effect,which can delay the metabolic process of Cuihong plum and maintain good storage quality.

关 键 词：翠红李 二氧化氯 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]