DONG Xiaoqing,WU Bencui,HUANG Shian,et al.Effects of Pre-harvest Application of Chlorine Dioxide on Storage Quality of Harvested Facility Tomato Fruit[J].Northern Horticulture,2020,44(20):98-106.[doi:10.11937/bfyy.20200481]
采前喷施二氧化氯对设施番茄采后贮藏品质的影响
- Title:
- Effects of Pre-harvest Application of Chlorine Dioxide on Storage Quality of Harvested Facility Tomato Fruit
- Keywords:
- facility tomato; fruit; pre-harvest treatment; chlorine dioxide; storage quality
- 文献标志码:
- A
- 摘要:
- 以“粉红一号”设施番茄为试材，采用浓度为20、40、60 mg?L-1 的二氧化氯（ClO2）于盛花后50 d分别对其进行喷施处理，研究不同浓度ClO2对番茄果实在常温（20±1）℃贮藏过程中的失重率、腐烂率、呼吸速率、硬度、可溶性固形物、可滴定酸、固酸比、维生素C、可溶性蛋白质、番茄红素和β-胡萝卜素含量以及感官品质的影响，以期研究ClO2采前处理对番茄果实采后贮藏品质的影响。结果表明：采前喷施不同浓度的ClO2可以延缓番茄果实采后贮藏品质的下降。与对照相比，ClO2采前处理降低番茄果实失重率和腐烂率，推迟果实呼吸高峰的出现，保持果实较高的硬度，延缓果实软化，降低果实可溶性固形物和可滴定酸含量，抑制固酸比的增加，延缓番茄果实维生素C、可溶性蛋白质和β-胡萝卜素含量的减少以及减缓番茄红素的增加并保持果实较好的感官品质；其中，20 mg?L-1 ClO2采前处理的综合保鲜效果优于其它处理组和对照组。
- 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.
参考文献/References:
[1]ISLAM M Z,MELE M A,PARK J M,et al.Chlorine dioxide gas retain postharvest quality and shelf life of tomato during modified atmosphere packaging storage[J].The Journal of Agricultural Science,2017,39:233-238.[2]BAI J,BALDWIN E A,IMAHORI Y,et al.Chilling and heating may regulate C6 volatile aroma production by different mechanisms in tomato (Solanum lycopersicum) fruit[J].Postharvest Biology and Technology,2011,60(2):111-120.[3]RAFFO A,NICOLI S,NARDO N,et al.Impact of different distribution scenarios and recommended storage conditions on flavor related quality attributes in ripening fresh tomatoes[J].Journal of Agricultural and Food Chemistry,2012,60(42):10445-10455.[4]ZHANG B,TIEMAN D M,JIAO C,et al.Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation[J].Proceedings of the National Academy of the Sciences of the United States of America,2016,113(44):12580-12585.[5]王婷,饶景萍,宋永令,等.叶面喷施5-氨基乙酰丙酸对番茄果实采后生理指标的影响[J].西北农业学报,2009,18(1):243-247.[6]魏宝东,马玥,李晓明,等.叶面喷施VA和钙混剂对番茄冷藏效果的影响[J].食品科学,2013,34(4):267-271.[7]EIPHICK A.The growing use of chlorine dioxide[J].Processing,1998,34:122-125.[8]傅茂润,杜金华.二氧化氯在食品保鲜中的应用[J].食品与发酵工业,2004,30(8):113-116.[9]SUN X,BALDWIN E,PLOTTO A,et al.Controlled-release of chlorine dioxide in a perforated packaging system to extend the storage life and improve the safety of grape tomatoes[J].Journal of Visualized Experiments,2017,122:1-6.[10]GOMEZ-LOPEZ V M,RAJKOVIC A,RAGAERT P,et al.Chlorine dioxide for minimally processed produce preservation：A review[J].Trends in Food Science and Technology,2009,20(1):17-26.[11]龚宇同.二氧化氯在食品工业中的应用[J].食品科技,2004,9(4):7-8.[12]TZANAVARAS P D,THEMELIS D G,KIKA F S,et al.Review of analytical methods for the determination of chloride dioxide[J].Cent European Journal of Chemistry,2007(5):1-12.[13]PRAEGER U,HERPPICH W B,HASSENBERG K.Aqueous chlorine dioxide treatment of horticultural produce:Effects on microbial safety and produce quality-A review[J].Critical Reviews in Food Science and Nutrition,2018,58(2):318-333.[14]SUN X X,BALDWIN E,BAI J H.Applications of gaseous chlorine dioxide on postharvest handling and storage of fruits and vegetables-A review[J].Food Control,2019,95:18-26.[15]赵明慧,饶景萍,辛付存,等.二氧化氯采前处理对红富士苹果的保鲜[J].食品科学,2011,32(16):352-356.[16]田红炎,祝庆刚,饶景萍.采前二氧化氯处理对‘海沃德’猕猴桃的防腐保鲜效果[J].植物生理学报,2011,47(12):1167-1172.[17]谢国芳,王瑞,刘晓燕.采前喷施二氧化氯处理对蓝莓保鲜效果的影响[J].现代食品科技,2014(8):207-213.[18]GB/T4789.2-2016食品卫生微生物学检验 菌落总数测定[S].北京:中国标准出版社,2016.[19]董晓庆,饶景萍,朱守亮,等.气调包装和1-MCP抑制苹果蜡质成分降低[J].农业工程学报,2013,29(16):269-277.[20]曹建康,赵玉梅,姜微波.果蔬采后生理生化实验技术[M].北京:中国轻工业出版社,2007.[21]DONG X Q,HUBER D J,RAO J P,et al.Rapid ingress of gaseous 1-MCP and acute suppression of ripening following short-term application to mid-climacteric tomato under hypobaria[J].Postharvest Biology and Technology,2013,86:285-290.[22]SADLER G,DAVIS J,DEZMAN D.Rapid extraction of lycopene and β-carotene from reconstituted tomato paste and pink grapefruit homogenates[J].Journal of Food Science,1990,55:1460-1461.[23]冯雪立,董晓庆,朱守亮,等.褪黑素处理对蜂糖李果实的保鲜效应[J].食品工业科技,2020,46(6):271-277.[24]陈钊.二氧化氯对真菌杀灭机理及果蔬保鲜效果的研究[D].泰安:山东农业大学,2011.[25]李江阔,张鹏,张平,等.二氧化氯在水果保鲜中的应用研究进展[J].食品工业科技,2011,32(9):439-442.[26]李军,张振华,葛毅强,等.二氧化氯对苹果表面的Listeria monocytogenes杀菌效果的研究[J].食品科技,2004,11(26):72-77.[27]董晓庆,饶景萍,田改妮,等.草酸复合清洗剂对红富士苹果贮藏品质的影响[J].园艺学报,2009,36(4):577-584.[28]何海玲,顾龚平,张卫明.白芨多糖胶涂膜保鲜樱桃番茄的研究[J].食品科学,2007,28(4):336-340.[29]张晓煜.二氧化氯对细菌杀灭机理的研究[D].武汉:中国科学院武汉病毒研究所,2007.[30]郑小林,田世平,李博强,等.外源草酸延缓采后芒果成熟及其生理基础的研究[J].中国农业科学,2007,40(8):1767-1773.[31]DU J,HAN Y,LINTON R.Efficacy of chlorine dioxide gas in reducing Escherichia coli O157:H7 on apple surfaces[J].Food Microbiology,2003,20(5):583-591.[32]杜天浩,周小婷,朱兰英,等.褪黑素处理对盐胁迫下番茄果实品质及挥发性物质的影响[J].食品科学,2016,37(15):69-76.[33]张冬梅,杨震,卫晓英,等.不同浓度对无花果流通过程中贮藏品质的影响[J].北方园艺,2016(8):127-130.[34]岳冬,刘娜,朱为民,等.樱桃番茄与普通番茄部分品质指标及氨基酸组成比较[J].食品科学,2015,36(4):92-96.[35]YANG T S,YANG X H,WANG X D,et al.The role of tomato products and lycopene in the prevention of gastric cancer:A meta-analysis of epidemiologic studies[J].Medical Hypotheses,2013,80(4):383-388.[36]IRITI M,GUARNIERI S,FAORO F.Responsiveness of Lycopersicon pimpinellifolium to acute UV-C exposure:Histo-cytochemistry of the injury and DNA damage[J].Acta Biochimica Polonica,2007,54(2):273-280.[37]韩永生,周欣.固载二氧化氯缓释保鲜剂对巨峰葡萄保鲜效果的研究[J].包装工程,2009,30(2):9-11.
相似文献/References:
[1]金方伦,敖学熙,张发维,等.中华猕猴桃结果蔓上果实节位与生长发育动态分析[J].北方园艺,2014,38(13):15.
JIN Fang-lun,AO Xue-xi,ZHANG Fa-wei,et al.Analysis on the Growth and Development Dynamic of the Kiwi Fruit[J].Northern Horticulture,2014,38(20):15.
[2]金方伦,张发维,周光萍,等.纽荷尔脐橙在黔北地区的果实发育动态分析[J].北方园艺,2014,38(11):20.
JIN Fang-lun,ZHANG Fa-wei,ZHOU Guang-ping,et al.Analysis on the Fruit Growth Dynamic of Newhall Navel Orange in North of Guizhou[J].Northern Horticulture,2014,38(20):20.
[3]金方伦,冯世华,张发维,等.不同留果量对中华猕猴桃后熟期果实品质的影响[J].北方园艺,2014,38(10):26.
JIN Fang-lun,FENG Shi-hua,ZHANG Fa-wei,et al.Effect of Different Fruit Retaining on Fruit Quality of Kiwi at Maturation Period[J].Northern Horticulture,2014,38(20):26.
[4]王 强,张茂君,闫兴凯,等.不同贮藏期“寒香”梨果实香气成分的GC-MS分析[J].北方园艺,2013,37(22):32.
WANG Qiang,ZHANG Mao-jun,YAN Xing-kai,et al.Analysis of GC-MS on Fruit Aroma Components of ‘Hanxiang’ Pear During Different Storage Periods[J].Northern Horticulture,2013,37(20):32.
[5]常立儒.‘山梨’果实和叶片发育期有机酸含量的变化及其相关性研究[J].北方园艺,2014,38(04):26.
CHANG Li-ru.Correlation Analysis of Changes in the Organic Acid Contents of Sorb During Fruit and Leaf Development[J].Northern Horticulture,2014,38(20):26.
[6]解贝贝,沙广利,戴洪义,等.六种无融合生殖砧木对‘嘎拉’苹果果实大小和品质的影响[J].北方园艺,2013,37(17):23.
XIE Bei-bei,SHA Guang-li,DAI Hong-yi,et al.Effect of Six No Fusion Reproductive Rootstocks on the Fruit Size and Quality of ‘Gala’ Apple[J].Northern Horticulture,2013,37(20):23.
[7]周淑香,符亚茹,王 超,等.西藏光核桃果实及种子表型性状变异研究[J].北方园艺,2013,37(23):38.
ZHOU Shu-xiang,FU Ya-ru,WANG Chao,et al.Study on Phenotypic Variation of Seed and Fruit on Prunus miakoehne in Tibet[J].Northern Horticulture,2013,37(20):38.
[8]郑丽屏,蔡 平,王利芬,等.苏州光福不同杨梅品种果实品质分析[J].北方园艺,2014,38(09):38.
ZHENG Li-ping,CAI Ping,WANG Li-fen,et al.Analysis of Fruit Quality of the Different Myrica rubra Varieties in Suzhou Guangfu[J].Northern Horticulture,2014,38(20):38.
[9]姜喜,马宝蕴,陈加利,等.香梨生长季果实和叶片矿质元素含量的变化[J].北方园艺,2013,37(12):15.
JIANG Xi,MA Bao-yun,CHEN Jia-li,et al.Variation of Mineral Element Content in Fragrant Pear Fruits and Leaves During Its Development[J].Northern Horticulture,2013,37(20):15.
[10]张欣欣,郭军战,郭冬梅.果桑不同品种生长结实特性比较研究[J].北方园艺,2013,37(01):21.
ZHANG Xin-xin,GUO Jun-zhan,GUO Dong-mei.Study on the Characteristics of Growth and Fruiting of Different Fruit Mulberry Varieties[J].Northern Horticulture,2013,37(20):21.
备注/Memo
第一作者简介：董晓庆（1980-），女，博士，副教授，现主要从事园艺产品采后生物学与贮藏保鲜等研究工作。E-mail:xiaoqingdong09@163.com.基金项目：国家自然科学基金资助项目（31960620）；贵州省科技厅成果转化资助项目（黔科合成果20164035）；贵州省自然科学基金资助项目（黔科合基础20161042）；贵州省农业农村厅资助项目（黔农发2016153）；贵州大学博士基金资助项目（贵大人基合字201417）。收稿日期：2020-02-12