二氧化氯处理对山竹果实贮藏品质的影响

Effect of chlorine dioxide treatment on storage quality of mangosteen fruits

目的:以海南省五指山市的山竹果为材料,研究二氧化氯(ClO_2)处理对其保鲜和贮藏品质的影响。方法:采用3种不同质量浓度(10、15、20 mg/L)的二氧化氯溶液处理山竹子果实,测定其9个相关的生理指标并进行冗余分析。结果:经3种质量浓度的二氧化氯处理,能够显著地抑制山竹果肉的腐烂速度,保持其果皮红色色泽和较高的可溶性固形物(TSS)和可滴定酸(TA)含量,延缓硬度和丙二醛(MDA)的增加以及Vc含量的降低,提高山竹果实中过氧化物(POD)酶的活性,并使山竹果壳具有较低的细胞膜透性。其中,以15 mg/L ClO_2处理山竹果的贮藏保鲜效果最好。结论:经ClO_2处理有利于维持采后山竹果实的外观品质、营养品质和风味品质,延长贮藏时间。

The objective of the study is to research on the storage quality of mangosteen fruits produced in Wuzhishan city of Hainan province after treated by chlorine dioxide（ClO_2） with different mass concentration, respectively. Three kinds of different mass concentrations of chlorine dioxide（10, 15, 20 mg/L） were used to treat mangosteen fruits, and 9 related physiological indexes and redundancy analysis were determined. The results showed that three different concentrations of ClO_2 treatment could significantly inhibit the decay rate, maintain the peel red color and the higher content of total soluble solids（TSS） and titratable acid（TA）, delay the increase of firmness and malondialdehyde（MDA）, and the decrease of Vc. It could improve the level of peroxidase（POD）, and keep the lower level of cell membrane permeability. Among them, 15 mg/L ClO_2 treatment could get better preservation effect of mangosteen fruit. The studies suggested that ClO_2 could be beneficial to maintain the appearance quality, nutritional quality and flavor quality and prolong the period of storage.