不同消毒剂及清洗温度对番茄货架期腐烂率的影响

Effect of Post-harvest Washing with Different Disinfection and Temperature on Controlling Rotten Rates of Tomatoes during Shelf Life

针对番茄采后腐烂率较高的问题,研究了不同清洗温度〔果温(28±5)℃〕下消毒剂(100mg.kg-1NaClO和5mg.kg-1ClO2)和自来水清洗处理对番茄货架期(PE包装,室温28～30℃,7d)腐烂率的影响。结果表明,与不清洗对照相比,清洗后番茄果实腐烂率由47%下降到9%～26%;清洗温度对自来水和ClO2处理的番茄果实腐烂率影响不大,但高于果温(28℃)5℃的NaClO处理的番茄果实腐烂率较低于果温5℃的NaClO处理显著降低,其货架7d番茄果实腐烂率仅为9%,是各清洗处理中效果最好的。

Effects of different washing treatments on tomato rotten rates within 7 days shelf life, packed by PE film at ambient temperature （28 -30 ℃ ） , were investigated, including tap water, 100 mg · kg-1 NaCl0 and 5 mg · kg-1 ClO2 under different temperature （5℃ higher and lower than fruits＇ temperature, respectively）. The results showed that the rotten rates of the washed tomatoes were decreased significantly from 47 % （no washed, CK） to 9 % - 26 % , and the temperature has not taken effect on reducing rotten rate for tap water and C102 treatments. However, it reduced the rotten rate significantly by 100 mg ~ kg-1 NaCIO washing treatment with 5 ℃ higher than fruits＇ temperature compared with 5 ℃ lower than fruits＇ temperature treatment, which reached 9 % , the best treatment after 7 days storage.