一氧化二氮处理提高香蕉保鲜效果  

Study on Preservation Effect of N2O Treatment on Banana

作　　者：段学武[1] 蒋跃明[1] 李月标[1] 张昭其[2] 

机构地区：[1]中国科学院华南植物研究所,广州510650 [2]华南农业大学园艺学院,广州510642

出　　处：《食品科学》2003年第4期152-154,共3页Food Science

摘　　要：以“巴西”香蕉(Musananacv.Baxi)为材料,研究了短期和连续一氧化二氮(N2O)处理对香蕉保鲜效果的影响。结果表明:20%、40%利60%N2O(均含20%O2)预处理24h或连续处理均延缓了香蕉的后熟软化进程,推迟了香蕉果皮褪绿。对于短期预处理,以40%N2O效果最好;而连续N2O处理虽能显著推迟果实褪绿,但果皮不能正常转黄。此外,连续N2O处理还可明显减少香蕉贮藏过程中果实腐烂发生。Nitrous oxide(N2O)was tested to control the ripening and decay of po stharvest fruit of banana cv.Baxi.Short-term(24h)or continuous exposure of ba nana fruit to 20%,40%or 60%N2O, all containing 20% O2 could inhibit ripeni ng at ambient temperature be manifested by slower softening and delay skin colo r change.The best benefical effect was observed when 40%N2O applied to the fr u it for 24h.Fruit exposed continuously to N2O gas showed a delay in degreening p eel,but can not ripen normally in colour from green to yellow.Futhermore,c ont inuous exposure of.N2O markedly reduce disease development during storage.

关 键 词：一氧化二氮处理 香蕉 保鲜效果 后熟 果皮褪绿 预处理 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]