二氧化氯对“贵长”猕猴桃采后贮藏品质的影响

Effects of Chlorine Dioxide Treatment on Post-harvest Storage Quality of Guichang Kiwifruit

【目的】探明二氧化氯(ClO_(2))处理对采后猕猴桃果实的防腐保鲜效果,为猕猴桃贮藏保鲜技术提供理论依据。【方法】以“贵长”猕猴桃为试验材料,分别用浓度为0、20 mg/L、40 mg/L和60 mg/L的ClO_(2)溶液浸泡处理10 min,自然晾干后,贮藏于(20±1)℃自然环境,定期测定相关品质指标,并在贮藏20 d时进行果实感官品质评定。【结果】猕猴桃果实采后经ClO_(2)处理,可有效清除果实表面菌落,延缓贮藏期间果实硬度下降、可溶性固形物含量变化和可滴定酸含量下降,延缓维生素C降解,降低果实呼吸速率、失重率和腐烂程度。【结论】采后经浓度为40 mg/L的ClO_(2)溶液处理,对“贵长”猕猴桃具有明显的防腐保鲜效果,既能有效清除掉果实表面的菌落,又能保持良好的果实质地和品质,保持果肉特有的翠绿色,延长果实贮藏时间。

The effects of chlorine dioxide(ClO_(2))treatment on preservation and fresh-keeping of post-harvest kiwifruit are explored to provide the theoretical basis for the storage fresh-keeping technical of kiwifruit.【Method】Guichang kiwifruit,which are used as test materials,are dipped in ClO_(2) solution with different concentrations at 0,20 mg/L,40 mg/L and 60 mg/L for 10 min,dried naturally,and stored at(20±1)℃ room temperature.The related quality indexes of the fruits are regularly measured and the sensory quality is determined after 20 days of storage.【Result】The treatment of ClO_(2) solution for post-harvest kiwifruit could effectively remove the colonies from the fruit surface,delay the decrease of fruit firmness,change soluble solid content and decrease titratable acid content,inhibit the degradation of Vitamin C,and reduce respiration rate,weight loss rate and rotten degree of kiwifruit.【Conclusion】The appropriate concentration of ClO_(2) treatment for post-harvest Guichang kiwifruit is 40 mg/L,which has obvious preservation and fresh-keeping effects.It not only can effectively remove the colonies from the fruit surface,but also maintain good fruit texture and quality,and keep the unique emerald of its pulp,thereby extending the storage time of the kiwifruit.