二氧化氯处理对冬枣保鲜的影响研究

Study on the effects of chlorine dioxide processing winter-jujube

探讨了二氧化氯(ClO)2在冬枣保鲜上的应用,研究了二氧化氯处理对冬枣好果率、果实硬度、可溶性果胶、PG酶活性、Vc及PPO酶活性的影响。试验结果表明:二氧化氯有利于冬枣保鲜,对提高贮藏冬枣的商品品质和营养价值有一定的积极作用,二氧化氯用于冬枣贮藏保鲜最佳质量分数为80mg/kg。经二氧化氯处理的冬枣在贮藏80d后,其好果率、果实硬度、Vc、PG酶活性均高于对照组;可溶性果胶、PPO酶活性均低于对照组。

In the paper, the influences that included the ratio of good winter-jujube, the rigidity, the content of soluble pectin and vitamin C and the activity PG enzyme and PPO enzyme of the preserving winter-jujube acted by Chlorine Dioxide were researched. The results showed the quality of winter-jujube acted by Chlorine Dioxide was enhanced in contrast with the control. 80 mg / kg was the prime dosage of the Chlorine Dioxide for preserving winter-jujube. After 80 d＇ s storage, the ratio of good winter-jujube, the rigidity, the content of the vitamin C and the activity PG enzyme of the preserving winter-jujube were higher than the control. The soluble pectin and the activity PPO enzyme of the preserving winter-jujube were lower than the control.