二氧化氯气体处理对杭白菜贮藏品质的影响

Effect of Chlorine Dioxide Gas on Preservation of Hangzhou Cabbage

为了探讨不同浓度二氧化氯气体处理对杭白菜贮藏品质的影响,用0.14、0.57和1.00 mg·L^(-1)3种浓度的二氧化氯气体,密闭处理杭白菜30 min,以等量的蒸馏水喷洒处理作对照,处理结束后,置于2±1℃、湿度85%~95%冷库中贮藏,定期测定其生理生化指标。结果表明,0.57 mg·L-1的二氧化氯处理是杭白菜的最佳处理组,该处理条件对杭白菜的失水有明显的抑制作用,可有效维持可溶性固形物、叶绿素和维生素C含量,减轻细胞膜脂过氧化作用,抑制多酚氧化酶(PPO)与过氧化物酶(POD)活性的升高。此外,0.57 mg·L^(-1)的二氧化氯处理后,杭白菜可在2±1℃、湿度85%~95%冷库中贮藏20 d且仍保持较高品质。本研究结果为二氧化氯在绿叶菜保鲜领域的应用提供了理论依据。

In order to investigate the effect of chlorine dioxide（ ClO2） gas on preservation of Hangzhou Cabbage,Hangzhou Cabbage was exposed to three different concentrations of ClO2（ 0. 14 mg·L^-1,0. 57 mg·L^-1,1. 00mg·L^-1）for 30 min in advance,kept under the storage condition of 2 ± 1℃ and 85-95% relative humility,and its nutritional quality was measured during storage. The results suggested that treatment with 0. 57 mg·L^-1ClO2 for 30 min was the best group for Hangzhou Cabbage storage. In this experiment,it was shown that ClO2 could inhibit PPO and POD activities,reduce the membrane lipid peroxidation and the loss of water,soluble solids,chlorophyll and vitamin C.Even after 20 days,the Hangzhou Cabbage still maintained high quality. This study could provide new theory for the application of ClO2 in vegetable storage.