不同保鲜剂处理对红阳猕猴桃贮藏品质的影响研究

Effects of Different Preservative Treatments on Storage Quality of Hongyang Kiwifruit

为评价不同保鲜剂处理结合微孔膜对低温贮藏红阳猕猴桃品质的影响,以宁海主产的红阳猕猴桃为试材,采用1.0μL/L 1-MCP,1.0μL/L二氧化氯,0.1%二氧化氯含量缓释保鲜剂,0.2%二氧化氯含量缓释保鲜剂处理,放置于1~3℃冷库中,每隔15 d测试相关指标。结果表明,0.2%的缓释保鲜剂结合微孔膜处理可较好抑制猕猴桃果实品质的下降,同时抑制猕猴桃TSS的上升;0.2%缓释保鲜剂结合微孔膜与1-MCP结合微孔膜处理的猕猴桃组可抑制果实可滴定酸的下降,延缓呼吸高峰的出现,电导率相对较低;1-MCP处理与0.2%的缓释保鲜剂处理无显著性差异;1-MCP与缓释保鲜剂结合微孔膜可有效抑制乙烯生成,阻止呼吸跃变效应,从而延缓果实采后果实代谢和衰老。

To evaluate the effect of different preservative treatments combined with microporous membrane on the quality of Hongyang kiwifruit stored at low temperature. In Ninghai couaty,Hongyang kiwifruit cultivar by 1.0 μL/L 1-MCP,1.0 μL/L chlorine dioxide, 0.1% chlorine dioxide content of slow-release preservative, 0.2% chlorine dioxide content of slow-release preservative treatment,placed at 1~3 ℃ for cold storage,test indexes of every 15 d. The results showed that 0.2% concentration of slow release preservative combined with microporous membrane treatment could inhibit the decline of kiwifruit and inhibit the increase of TSS in kiwifruit;the 0.2% slow-release agent combined with microporous membrane and 1-MCP combined with microporous membrane could inhibit the decline of titratable acid and delay the occurrence of respiratory peak,and the conductivity was relatively low. There was no significant difference between 1-MCP treatment and 0.2% concentration of slow release preservative treatment. Microporous membrane combined with 1-MCP and slow-release agent can effectively inhibit ethylene production,prevent respiratory climacteric effect,and delay fruit metabolism and senescence after harvest.