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Effect of Chlorine Dioxide on Storage of Cherry Packaged With Different Materials(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年15期
Page:
127-131,132
Research Field:
Publishing date:

Info

Title:
Effect of Chlorine Dioxide on Storage of Cherry Packaged With Different Materials
Author(s):
TANG Ling; ZHANG Xiao-gang
School of Public Health,Zunyi Medical College,Zunyi,Guizhou 563003
Keywords:
cherry; chlorine dioxide; storage; physiology
PACS:
S662.5
DOI:
-
Abstract:
Taking cherry fruits of ‘Black Pearl’ as test materials,the changes of sensory quality,physiology indexes and enzymatic activity of postharvest cherry were studied.Postharvest cherry were fumigated with chlorine dioxide of three concentrations (20，40，60 mg/L) and storaged under 2～5℃ respectively,packaged with cartons and plastic baskets in polythene film wrappers.The results showed that with chlorine dioxide treated,the cherry fruits respiration intensity and decay were controlled,fruit colour was maintained,the reduction of total soluble solid(TSS),reducing sugar(RS),titratable acid(TA) and vitamin C were slowed down,the activity of polyphenol oxidase(PPO),peroxidase(POD) and the increase of malondialdehyde(MDA) content were inhibited.Among them,the group of cherry fruits fumigated with 20 mg/L chlorine dioxide and packaged with carton had the best preservation effect.After normal storage for 18 days,the rotting rate was 17.34% and most quality and physiology indexes were better than other treated groups.

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Last Update: 2014-09-21