二氧化氯(ClO_(2))用于桑椹保质保鲜的试验

Chlorine dioxide(ClO_(2))for quality preservation and fresh-keeping storage of mulberry fruit

为了筛选适于桑椹的保鲜剂,用不同质量浓度(20、40、60、80 mg/mL)二氧化氯(ClO_(2))溶液浸泡处理新鲜桑椹15 min,调查(4±1)℃贮藏温度下各处理组桑椹的感官、生理生化品质随贮藏时间的变化,初步评估二氧化氯对桑椹的保质保鲜效果。结果表明,不同浓度的ClO_(2)溶液对新鲜桑椹均有防腐、降低坏果率、延缓失重等保鲜效果,其中以60 mg/mL ClO_(2)溶液处理后贮藏的桑椹感官最好,其可溶性固形物和还原糖的损失较少,总酚和糖酸比最稳定,因而保质保鲜效果最佳,能延长桑椹保鲜期2~4 d。

In order to select suitable preservatives for the mulberry fruit,we soaked the fresh mulberry fruits in different concentrations(20,40,60,80 mg/mL)of ClO_(2)solution for 15 min at(4±1)℃.Then detected their changes of sensory,physiological and biochemical quality to make preliminary evaluation of the preservation effect of ClO_(2)on the mulberry fruit quality and freshness.The results indicated that ClO_(2)solution with different concentration could retain freshness of mulberry by preventing decay,reducing bad fruit and delaying weight loss;Among them,the mulberry treated with 60 mg/mL ClO_(2)solution possessed the best effect,including:the best sensory quality,higher preserving rate of content of soluble solids and reducing sugar,the most stable ratio of total phenol to sugar acid and the best effect of quality and freshness preservation.Therefore,60 mg/mL ClO_(2)solution treating mulberry fruit could extending the mulberry preservation period for 2-4 days.