摘要
研究气体Cl O2对猕猴桃采后生理及贮藏品质的影响,以‘华优’猕猴桃果实为材料,果实采后贮藏于(0±0.5)℃冷库,用0.5、2.5、12.5 mg/L气体Cl O2分别处理30、60 min。在贮藏期间,每15 d取样,对果实硬度、可溶性固形物含量、可滴定酸含量、呼吸强度、过氧化物酶(POD)活性、VC含量、可溶性蛋白质含量等指标进行测定。结果表明,适宜的气体Cl O2处理可以延缓‘华优’猕猴桃果实硬度的下降,抑制果实呼吸强度及POD活性,并保持可滴定酸、可溶性固形物、可溶性蛋白质、VC、总酚、类黄酮、花青素含量,对果皮颜色无影响。气体Cl O2质量浓度2.5 mg/L、处理时间60 min时对‘华优’猕猴桃的贮藏保鲜效果最佳。气体Cl O2可以有效抑制‘华优’猕猴桃果实的采后生理变化,保持果实贮藏品质。
In this experiment, we examined the effects of chlorine dioxide（Cl O2） on the post-harvest physiology and storage quality of ‘Huayou＇ kiwifruit. The fruit was stored cold temperature（（0 ± 0.5） ℃） after being treated with Cl O2 gas at 0, 0.5, 2.5, and 12.5 mg/L for 30 and 60 min, respectively. During storage, we measured the firmness, soluble solids, titratable acidity（TA）, respiration rate, peroxidase（POD） activity, vitamin c（VC） content, soluble protein content and other indicators of kiwifruit at a 15-day interval. The results showed that at the suitable concentration for appropriate time, Cl O2 gas treatment maintained the firmness and the contents of soluble solids, TA, VC, soluble protein, total phenols, flavonoids, and anthocyanins in ‘Huayou＇ kiwifruit, inhibited respiration rate and POD activity, but had no effect on the skin color. This experiment showed that Cl O2 treatment at 2.5 mg/L for 60 min was the most favorable for quality preservation of ‘Huayou＇ kiwifruit. In conclusion, Cl O2 gas can effectively inhibit the post-harvest physiology of kiwifruits and maintain their storage quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第18期257-261,共5页
Food Science
基金
陕西省科技统筹创新工程计划项目(2014KTCL02-19)
西安市科技项目(NC1116(2))
关键词
猕猴桃
气体ClO2
采后生理
贮藏品质
kiwifruit
chlorine dioxide gas
post-harvest physiology
storage quality
