气体二氧化氯对樱桃番茄贮藏品质的影响

Gaseous Chlorine Dioxide Impact on Storage Quality of Cherry Tomato

以樱桃番茄为试材,研究10、20、40 g/m^3 ClO_2处理30 min后,10℃贮藏期间的品质变化。结果表明:20 g/m^3 ClO_2处理组综合评价好,贮藏15 d,腐烂率、失重率、可溶性固形物(TSS)、可滴定酸(TA)、V_C分别为27%、5.8%、13.9%、13.3%、29 mg/g FW,呼吸强度波动小,明显优于其他处理组。说明气体Cl O_2对樱桃番茄有一定保鲜效果,且20 g/m^3 Cl O_2处理效果最好。

Cherry tomatoes as test materials,studied the quality change during 10 ℃ storage,after 30 min processing of 10,20,40 g/m3 ClO2. The results showed that 20 g/m3 ClO2treatment group comprehensive evaluation was good,and storage 15 d,decay rate,weight loss rate,TSS,TA,VCwere 27 %,5.8 %,13.9 %,13.3 %,29 mg/g FW,respiration rate fluctuations small,significantly better than the other treatment groups. ClO2 had certain effect to the cherry tomatoes,and 20 g/m3 ClO2 treatment effect was best.