食品与发酵工业 >

2020 , Vol. 46 >Issue 3: 201 - 206

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021510

贮运与保鲜

二氧化氯处理对贡柑采后贮藏品质的影响

  • 徐呈祥 ,
  • 郑福庆 ,
  • 马艳萍 ,
  • 李秀梅
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  • (肇庆学院 生命科学学院,广东 肇庆,526061)
博士,教授(本文通讯作者,E-mail:xucx2013@163.com)。

收稿日期: 2019-06-28

  网络出版日期: 2020-03-13

基金资助

广东省科技计划项目(2014A020208143);广东省教育厅科技创新项目(2013KJCX0192);肇庆学院科研基金项目(201947)

收起

Effect of chlorine dioxide on the quality of Gonggan mandarin fruits during postharvest storage

  • XU Chengxiang ,
  • ZHENG Fuqing ,
  • MA Yanping ,
  • LI Xiumei
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  • (College of Life Sciences, Zhaoqing University, Zhaoqing 526061, China)

Received date: 2019-06-28

  Online published: 2020-03-13

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摘要

为探究二氧化氯(ClO2)处理在贡柑果实采后贮藏中的防腐保鲜作用,设计不处理、水处理及5、10、15、20 mg/L ClO2溶液分别浸果处理5 min,装入塑料薄膜保鲜袋中在自然室温下贮藏90 d,期间于0、15、30、45、60、75、90 d时分别测试分析了各处理果实贮藏品质的响应与差异。结果表明,不同浓度ClO2溶液浸果处理,均可不同程度地抑制贮藏期间贡柑果实可溶性糖、可滴定酸及维生素C(Vc)含量的下降,对贮藏中贡柑果实的失重和腐烂尤其具预防和抑制作用,其中ClO2浓度达15 mg/L及其以上的处理,各项指标均与不处理、水处理有显著性差异(P<0.05)。该研究结果为贡柑果实绿色防腐保鲜提供了技术参考,可在采后商品化实践中应用。

关键词： 贡柑; 贮藏; 二氧化氯; 防腐保鲜

本文引用格式

徐呈祥 , 郑福庆 , 马艳萍 , 李秀梅 . 二氧化氯处理对贡柑采后贮藏品质的影响[J]. 食品与发酵工业, 2020 , 46(3) : 201 -206 . DOI: 10.13995/j.cnki.11-1802/ts.021510

Abstract

To explore the antiseptic and fresh-keeping effect of chlorine dioxide (ClO2) in the postharvest storage of Gonggan mandarin fruits, no treatment, water treatment and 5, 10, 15, 20 mg/L ClO2 solution soaking for 5 min respectively were designed. The pretreated fruits were stored in plastic film bags under natural room temperature for 90 d, and the responses and differences of the storage quality of each treatment were tested and analyzed at storage 0, 15, 30, 45, 60, 75, and 90 d. The results showed that the decreases of soluble sugar, titratable acid and vitamin content in the storage of Gonggan mandarin fruits were all alleviated by treatments of different concentrations of ClO2 solution, ClO2 solution soaking treatment had significantly inhibitory effects on fruit weight loss and rot rate of Gonggan mandarin fruits, and the comprehensive effects of concentrations of 15 mg/L ClO2 and above were significantly better than those of no treatment and water treatment (P<0.05). These results provide a technical reference for the preservation of Gonggan mandarin fruits, which can be applied to their postharvest commercialization practice.

Key words： Gonggan mandarin; storage; chlorine dioxide; preservation

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