This study investigated the effects of ClO2 and carboxymethyl cellulose (CMC) on the physiology and quality of Actinidia chinens during storage. The fruits were firstly immersed in 80 mg/L ClO2 for 10 min, followed by immersing in 0, 5.0, 10.0, 15.0, 20.0, 25.0 g/L CMC for 10 min and draining. The spoilage rate, weight loss rate, color, hardness, soluble solid content, titratable acid and Vc of the fruits were measured. The results showed that compared with the control, ClO2 alone or with different concentrations of CMC effectively inhibited the respiration rate of the fruits, reduced weight loss rate and spoilage rate, maintained good color and hardness, and slowed down the losses of soluble solids, titratable acid and Vc. Particularly, 80 mg/L ClO2 combined with 20.0 g/L CMC showed the best effect. As the cost of this method was very low, therefore, this study provides a theoretical basis for storing and preserving Actinidia chinens.
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