固载ClO_2保鲜剂对米良和贵长猕猴桃的保鲜效果

Effect of solid chlorine dioxide treatment on preservation of“Miliang”and “Guichang”Kiwifruits

为延长米良和贵长猕猴桃的保鲜期,降低其腐烂率,减少猕猴桃产后损失,本研究采用固载Cl O2保鲜剂对猕猴桃进行处理,并于2℃条件下贮藏,定期测定其生理生化指标。结果表明:固载Cl O2保鲜剂能有效延长猕猴桃的贮藏期。各保鲜剂用量处理的猕猴桃保鲜效果均高于对照组,猕猴桃的软果率、可溶性固形物、霉果率、呼吸强度,以及硬度的下降速率均得到有效降低。其中米良以22 g固载Cl O2保鲜剂处理的保鲜效果最好;贵长以5.5 g固载Cl O2保鲜剂处理的保鲜效果最好。但对其色差影响显著,建议作为加工用果的保鲜手段。

In order to prolong the preservation period,reducing rotting rate and production loss of ＂Miliang ＂and＂Guichang＂kiwifruits,the solid chlorine dioxide treatment were used and the kiwi fruits were stored under 2 ℃.Physiologic and biochemical index were investigated regularly.The results showed that： solid chlorine dioxide could effectively prolong the preservation time of kiwifruits. Each group of different amount of solid chlorine dioxide treatment were more effective than control group. The soft rate,soluble solids content,rotting rate and respiratory rate,decreasinge rate of the hardness were reduced.The preservation effect of＂Miliang＂kiwifruit which treated by22 g solid chlorine dioxide was the best and ＂Guichang ＂kiwifruit which was treated by 5.5 g solid chlorine dioxide was the best. But the colorimetric value changed significantly,so the solid chlorine dioxide treatment should be used for processing.