|Table of Contents|

Effects of Pre-harvest Application of Chlorine Dioxide on Storage Quality of Harvested Facility Tomato Fruit

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年20
Page:
98-106
Research Field:
Publishing date:

Info

Title:
Effects of Pre-harvest Application of Chlorine Dioxide on Storage Quality of Harvested Facility Tomato Fruit
Author(s):
DONG Xiaoqing1; 2; WU Bencui1; 2; HUANG Shi′an1; 2; ZHU Shouliang3; YUAN Yuanguo4
(1.Agricultural College,Guizhou University,Guiyang,Guizhou 550025；2.Guizhou Engineering Research Center for Fruit Crops,Guiyang,Guizhou 550025；3.Guizhou Workstation for Fruit and Vegetables,Guiyang,Guizhou 550001；4.Horticultural Institute,Guizhou Academy of Agricultural Sciences,Guiyang,Guizhou 550025)
Keywords:
facility tomato; fruit; pre-harvest treatment; chlorine dioxide; storage quality
PACS:
-
DOI:
10.11937/bfyy.20200481
Abstract:
Taking ‘Pink No 1’ facility tomato as experiment materials to explore the effects of chlorine dioxide (ClO2) in the pre-harvest sprayed with 20 mg?L-1,40 mg?L-1,60 mg?L-1 ClO2 or clean water (served as the control) on the 50th day after full bloom for the first time and the spraying was performed for each time every two days for a total of three times on fruit quality including weight loss rate,decay rate,respiration rate,firmness,soluble solids content (SSC),titratable acid (TA),SSC-TA ratio,vitamin C,soluble protein,lycopene,β-carotene and organoleptic evaluation during storage at room temperature of (20±1)℃.The results showed that spraying different concentrations of ClO2 before harvest could delay the decline of tomato fruit quality during storage in (20±1)℃.Compared with the control,pre-harvest treatment with ClO2 reduced the weight loss rate and decay rate of tomato fruit,delayed the appearance of peak in respiration rate,maintained higher fruit firmness and delayed fruit softening,reduced the declines of SSC and TA；inhibited the increases of SSC-TA ratio,and delayed the declines of vitamin C content,soluble protein and β-carotene content in tomato fruit and reduced the increase of lycopene content,and maintained good organoleptic evaluation quality of the fruit.Among them,20 mg?L-1ClO2 treatment displayed the best effects and was better than other processing groups and the control groups.

References:

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Last Update: 2021-01-08