三种熏蒸剂对杨梅果实采后品质的影响

Effect of Three Fumigants on Fruit Quality of Postharvest Chinese Bayberry

以荸荠种杨梅(Myrica Sieb.et Zuce)为试材,采用不同浓度的臭氧(O3)、二氧化氯(ClO2)、茉莉酸甲酯(MeJA)对杨梅气熏处理,并在4±1℃冷藏。实验结果表明臭氧、二氧化氯、茉莉酸甲酯处理对杨梅果实的腐烂率、呼吸强度、总酸及总糖含量都有影响,经10mg/kg臭氧、15mg/kg二氧化氯和10μmol/L MeJA处理的杨梅,比对照组的腐烂率下降50%,40%,35%;呼吸强度下降15.6%,14.5%,13.4%;总酸和总糖也分别下降0.27%,0.37%,0.354%和2.03%,2.19%,2.26%,显著降低了杨梅腐烂率,有效控制了果实的呼吸强度,延缓了总酸、总糖的降解。尤以10mg/kg的臭氧气熏处理效果最佳。

The fresh-keeping effects of Ozone,Chlorine dioxide,MeJA on BiQi bayberry （Myrica Sieb.et Zuce） were studied during the storage of 4＋1℃. The results indicated that the rot rate,breath intensity, total acid and sugar content of the fruits were all significantly influenced by Ozone （03）,Chlorine dioxide （ClO2） and MeJA. Comparing with the control group,the decay rate of the fruits treated by Ozone （10mg/ kg）,Chlorine dioxide （15mg/kg） and MeJA （10μmol/L） were decreased 50%,40%,35%,respectively. While the respiratory rate decreased 15.6%,14.5%,13.4%,respectively; the total acid and the sugar also were decreased 0.27% ,0.37% ,0.354% and 2.03% ,2.19% ,2.26% ,respectively. It suggests that those treatments could reduce the decay rate,control the respiratory rate,and delay the degeneration of total acid and sugar during the storage of Chinese bayberry fruit,and the optimum treatment was 10mg/kg of Ozone.