采前喷施二氧化氯对设施番茄采后贮藏品质的影响

Effects of Pre-harvest Application of Chlorine Dioxide on Storage Quality of Harvested Facility Tomato Fruit

以"粉红一号"设施番茄为试材,采用浓度为20、40、60 mg·L^-1的二氧化氯(ClO2)于盛花后50 d分别对其进行喷施处理,研究不同浓度ClO2对番茄果实在常温(20±1)℃贮藏过程中的失重率、腐烂率、呼吸速率、硬度、可溶性固形物、可滴定酸、固酸比、维生素C、可溶性蛋白质、番茄红素和β-胡萝卜素含量以及感官品质的影响,以期研究ClO2采前处理对番茄果实采后贮藏品质的影响。结果表明:采前喷施不同浓度的ClO2可以延缓番茄果实采后贮藏品质的下降。与对照相比,ClO2采前处理降低番茄果实失重率和腐烂率,推迟果实呼吸高峰的出现,保持果实较高的硬度,延缓果实软化,降低果实可溶性固形物和可滴定酸含量,抑制固酸比的增加,延缓番茄果实维生素C、可溶性蛋白质和β-胡萝卜素含量的减少以及减缓番茄红素的增加并保持果实较好的感官品质;其中,20 mg·L^-1 ClO2采前处理的综合保鲜效果优于其它处理组和对照组。

Taking’Pink No 1’facility tomato as experiment materials to explore the effects of chlorine dioxide(ClO2)in the pre-harvest sprayed with 20 mg·L^-1,40 mg·L^-1,60 mg·L^-1 ClO2 or clean water(served as the control)on the 50th day after full bloom for the first time and the spraying was performed for each time every two days for a total of three times on fruit quality including weight loss rate,decay rate,respiration rate,firmness,soluble solids content(SSC),titratable acid(TA),SSC-TA ratio,vitamin C,soluble protein,lycopene,β-carotene and organoleptic evaluation during storage at room temperature of(20±1)℃.The results showed that spraying different concentrations of ClO2 before harvest could delay the decline of tomato fruit quality during storage in(20±1)℃.Compared with the control,pre-harvest treatment with ClO2 reduced the weight loss rate and decay rate of tomato fruit,delayed the appearance of peak in respiration rate,maintained higher fruit firmness and delayed fruit softening,reduced the declines of SSC and TA;inhibited the increases of SSC-TA ratio,and delayed the declines of vitamin C content,soluble protein andβ-carotene content in tomato fruit and reduced the increase of lycopene content,and maintained good organoleptic evaluation quality of the fruit.Among them,20 mg·L^-1ClO2 treatment displayed the best effects and was better than other processing groups and the control groups.