香蕉保鲜贮藏生理研究

PHYSIOLOGICAL STUDIES ON BANANA TREATED WITH PRESERVATIVE AND STORED IN POLYETHYLENE BAGS

香蕉用保鲜剂处理后,用聚乙烯薄膜袋包装,在室温(日平均28.6℃)中贮藏46d,呼吸速率为73.6mg CO_2·kg^(-1)·h^(-1),未达高峰值,淀粉含量9％～12％,可溶性糖含量小于2％,果肉百分率、果肉/果皮比率无大变化。袋内CO_2浓度7.4％,O_2浓度4.0％,乙烯浓度<0.5ppm,果皮青绿,果肉坚硬,无霉变,催熟后品质佳。未经保鲜剂处理的对照果实在同样条件下贮藏13d即全部腐烂。结果表明保鲜剂处理有良好的效果,能延长香蕉的贮藏寿命。

Summer crop banana (Musa ocuminata 'Dwarf Cavendish' AAA group) was stored at room temperature (25-30℃) after being treated with preservative (main components:Tecto and GA3) and packed in polyethylene bags. After 46 days of storage, fruit respiration rate was 73. 6 mg CO2 · kg-1 · h-1 which was well below the peak value of respiration of banana fruits at climacteric. Starch content was 9%-12% and soluble sugar content<2%. The percentage of pulp and the pulp/skin ratio remained unchanged. CO2 and O2 concentrations within thepolyethylene bag were 7.4% and 4.0% respectively, while ethylene concentration was <0. 5 ppm. Fruits after 46 days of storage remained green in color and firm, with good edible quality after artificial ripening. Untreated fruits stored under the same conditions became wholly rotted after 13 days.