热处理对红贵妃芒果贮藏品质及保鲜效果的影响

Effects of Heat Treatment on Storage Quality and Preservation of Mango(Mangifera indica L.cv. Redqueen) Fruits

研究采后50℃热水处理10、15和20min对红贵妃芒果果实贮藏品质及某些生理性状的影响。结果表明:与对照相比,热水处理能显著抑制贮藏期间红贵妃芒果果实硬度、可滴定酸(TA)含量和VC含量的下降,延缓病情指数、总可溶性固形物(TSS)含量的上升,维持较高的SOD活性,抑制MDA的积累,从而改善了红贵妃芒果的贮藏品质,延缓了果实的成熟与衰老。综合结果认为10min和15min热水处理的效果较好。

In this study, the storage quality and some physiological parameters of mango fruits treated with 50℃ hot water for 10 min, 15 min and 20 min were investigated, respectively. The results showed that compared with control, these hot water treatments inhibit the decreasing in fruit firmness, titratable acidit （TA） and vitamin C （VC）, delay the increasing in total soluble solids （TSS） and disease indexes, and maintain higher levels of superoxide dismutase activity （SOD） and lower levels of malondialdehyde （MDA） production in mango fruits. It was suggested that the hot water treatment （50 ℃） improves the storage quality and inhibits the ripening and senescence of mango fruits. In conclusion, the treatments of 50 ℃ hot water for 10 min and 15 min are the alternative methods for the storage of Redqueen mango fruits.