二氧化氯对机械损伤苹果的防腐保鲜效果

Antisepsis and fresh-keeping effects of chlorine dioxide on mechanical damaged "Red Fuji" apple

【目的】研究在冷藏条件下二氧化氯(ClO2)处理对受损伤苹果果实的防腐保鲜效果。【方法】以采后受损伤的"红富士"苹果为试材,对果实进行压伤、果柄戳伤模拟处理,对压伤果和果柄戳伤果均用50 mg/L ClO2溶液浸泡20 min(分别记为处理A和处理B),以用蒸馏水浸泡20 min的健全果、压伤果和果柄戳伤果作为对照(分别记为CK、CKA、CKB),比较处理和对照果的呼吸速率、乙烯释放速率、失重率和腐烂指数。【结果】CKA和CKB的呼吸速率、乙烯释放速率、失重率和腐烂指数均高于CK,但处理A、处理B果实的上述指标均低于CKA和CKB,其中处理A和处理B果实只有腐烂指数低于CK,其他3个指标均高于CK。【结论】ClO2处理对机械损伤果具有明显的防腐保鲜效果,可有效延长贮藏期。

【Objective】 The antisepsis and fresh-keeping effects of chlorine dioxide（ClO2） on mechanical damaged ＂Red Fuji＂ apple in cold storage were studied.【Method】 The crush and pedicel damages of fruit were simulated.Crush and pedicel damaged fruit were dipped into 50 mg/L ClO2 for 20 min（Treatment A,Treatment B）;Perfect fruit,crushed and pedicel damaged fruit were dipped into distilled water for 20 min（CK,CKA,CKB）.The respiration rate,magnitude of ethylene peak,weight loss and rotten index of treated fruit were compared with those of the control fruit.【Result】 The respiration rate,magnitude of ethylene peak,weight loss and rotten index of CKA and CKB were higher than those of CK;ClO2 treatment decreased these indexes of mechanical damaged fruit;Only the rotten index of ClO2 treated mechanical damaged fruit was lower than that of CK.【Conclusion】 50 mg/L ClO2 treatment had good significant freshkeeping effects and extended the storage period effectively.