摘要
芒果采后分别经10mmol/L柠檬酸、10mmol/L柠檬酸+0.05%纳米氧化锌(ZnO)复合浸果10min后,常温贮藏,定期检测相关指标,以探索芒果采后实用保鲜新方法。结果表明:柠檬酸处理对芒果保鲜有一定作用,可延长芒果贮藏时间;但柠檬酸+纳米ZnO复合处理对芒果保鲜效果更显著,贮藏16d,柠檬酸+纳米ZnO处理芒果的硬度、好果率、可溶性固形物、可滴定酸、总糖、维生素C均明显高于柠檬酸组和对照组。而失重率、呼吸强度、过氧化物酶活性均低于柠檬酸组和对照组。所以柠檬酸+纳米ZnO处理可显著降低芒果采后呼吸作用,较好保持芒果的营养成分。
Harvest mango fruits were subjected to treatments of citric acid and citric acid-nano ZnO for 10 min,preservative index of mango fruits were determined every two days,in order to explore a new and practical method for the preservation of mango.The results showed that treatment of citric acid had good effect of mango preservation and it could prolong storage time.However,treatment of citric acid-nano ZnO had significant effect of mango preservation.The firmness,fresh fruit,total soluble solids,titratable acid,total sugar,VC content of mango treated by citric acid-nano ZnO were significantly higher than treatment of citric acid and control.But weightlessness rate,respiration intensity,peroxidase activity were obviously lower than treatment of citric acid and control.So citric acid-nano ZnO could significantly reduce mango post harvest respiration and well keep nutrients of mango.
出处
《北方园艺》
CAS
北大核心
2012年第11期172-176,共5页
Northern Horticulture
基金
湛江市科技攻关资助项目(2008C08018)
湛江师范学院自然科学研究资助项目(L0809)
