[1]唐玲,张孝刚.二氧化氯对不同包装樱桃贮藏效果的影响[J].北方园艺,2014,38(15):127-131,132.
　TANG Ling,ZHANG Xiao-gang.Effect of Chlorine Dioxide on Storage of Cherry Packaged With Different Materials[J].Northern Horticulture,2014,38(15):127-131,132.

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二氧化氯对不同包装樱桃贮藏效果的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第38卷期数: 2014年15期页码: 127-131,132 栏目: 出版日期: 2014-08-15

Title:: Effect of Chlorine Dioxide on Storage of Cherry Packaged With Different Materials

文章编号:: 1001-0009(2014)15-0127-06

作者:: 唐玲; 张孝刚; 遵义医学院公共卫生学院，贵州遵义 563003

Author(s):: TANG Ling; ZHANG Xiao-gang; School of Public Health,Zunyi Medical College,Zunyi,Guizhou 563003

关键词:: 樱桃; 二氧化氯; 贮藏; 生理

Keywords:: cherry; chlorine dioxide; storage; physiology

分类号:: S662.5

文献标志码:: A

摘要:: 以“黑珍珠”樱桃为试材，以3种浓度(20、40、60 mg/L)的二氧化氯对采后樱桃进行熏蒸处理，分别用纸盒和外罩聚乙烯薄膜袋的塑料篮包装后于2～5℃的低温条件下贮藏，研究樱桃采后感官品质、生理指标及酶活性的变化。结果表明：二氧化氯处理能有效控制樱桃果实的呼吸强度和腐烂，保持果实颜色，减缓可溶性固形物(TSS)、还原糖(RS)、可滴定酸(TA)和维生素C含量的下降速率，抑制多酚氧化酶(PPO)、过氧化物酶(POD)的活性及丙二醛(MDA)含量的升高；其中，二氧化氯浓度为20 mg/L，包装材料为纸盒的樱桃处理组保鲜效果最佳，贮藏至18 d，腐烂率仅为17.34%，大部分品质及生理指标优于其它处理。

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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备注/Memo

第一作者简介：唐玲（1987-），女，贵州兴义人，硕士研究生，讲师，研究方向为食品营养与安全。

基金项目：遵义医学院招标课题资助项目（F-615）。

更新日期/Last Update: 2014-09-21