酸性电解水处理对余甘子采后生理及品质的影响

The effect of acidic electrolyzed water treatment on postharvest physiology and quality of Phyllanthus emblica fruit

该研究以“蓝丰”余甘子果实为试验材料,探究酸性电解水(acidic electrolyzed water,AEW)处理对余甘子果实常温贮藏的保鲜效果。将余甘子果实分别置于30、60、90和120 mg/L有效氯浓度(available chlorine concentrations,ACC)的AEW中浸泡20 min,对照组果实则用蒸馏水浸泡20 min,取出晾干后用聚乙烯薄膜袋包装,而后置于(25±1)℃、相对湿度(90±1)%的恒温箱中贮藏,每3 d取样测定果实的商品率、感病指数、呼吸强度、失重率、色差、硬度、可溶性固形物含量、可滴定酸含量以及维生素C含量等指标。结果表明,AEW处理可降低余甘子果实的感病指数、呼吸速率和失重率,维持较高的商品率;且经AEW处理的果实可溶性固形物、可滴定酸和维生素C的含量均高于对照组,余甘子果实表面颜色和质地的劣化也比对照缓慢。其中120 mg/L ACC的AEW处理对延缓病害发生和提高贮藏品质的效果最为显著。

In order to improve the postharvest storability,Phyllanthus emblica cv.Lanfeng was used as the experiment material to evaluate the preservation effect of acidic electrolyzed water(AEW)treatment on the stored of P.emblica at room temperature.The fruits were respectively dipped in AEW with four different chlorine concentrations(ACC)viz.,30,60,90,120 mg/L and 0 mg/L(distilled water,control)for 20 min.After the dipping treatment and dried for 1 h,the fruits were packed in low-density polyethylene film bag(50 fruits/bag)and stored at ambient temperature(25℃)with(90±1)%relative humidity.And the relevant indicators were measured every 3 days.The results showed that AEW treatment could contribute to lower the disease index,respiration rate and weight loss of P.emblica and maintain a higher rate of commercially acceptable fruit.Furthermore,the AEW treated fruits kept higher contents of total soluble solids(TSS),titratable acidity(TA)and vitamin C than the control fruits.The changes of surface color and texture on the treated P.emblica fruits were also slower than that on the control fruits.In conclusion,among the treatments,the 120 mg/L ACC treatment could greatly delay the occurrences of disease and senescence,and improve the storage behavior of P.emblica.This study offered a practical technique for keeping quality during storage.