低温结合ClO_(2)处理对蜂糖李果实采后贮藏品质的影响

Effects of Low Temperature Combined with ClO_(2)Treatment on the Storage Quality of Postharvest‘Fengtang’Plum Fruits

以贵州蜂糖李果实为试材,探究(4.0±0.5)℃低温贮藏结合50 mg/L ClO_(2)处理对贵州蜂糖李果实采后贮藏品质的影响。结果表明:(4.0±0.5)℃低温结合50 mg/L ClO_(2)浸果处理对贮藏期间蜂糖李果实的失重和腐烂具有抑制作用,可保持较高的硬度和亮度,提高可溶性固形物含量、固酸比及总糖含量,延缓总酸含量的上升及叶绿素、蛋白质和含水率的下降,保持蜂糖李果实较好的风味,延缓果实衰老,有效延长蜂糖李的货架期。该研究结果为蜂糖李果实的绿色防腐保鲜提供了技术参考,可应用于采后商品化处理。

Taking Guizhou‘Fengtang’plum fruits as the test material,the effect of low temperature(4.0±0.5)℃combined with 50 mg/L ClO_(2)treatment on the postharvest storage quality of Guizhou‘Fengtang’plum fruits was explored.The results showed that low temperature(4.0±0.5)℃combined with 50 mg/L ClO_(2)fruit soaking treatment could prevent or inhibit the weight loss and spoilage of‘Fengtang’plum fruits during storage,maintain higher hardness and brightness,increase soluble solids content,solid-acid ratio and total sugar content,delay the rise of total acids content and the decline of chlorophyll,protein and water contents,maintain better flavor of‘Fengtang’plum fruits,delay fruit aging,and effectively prolong the shelf life of‘Fengtang’plum.The research result provides a technical reference for the green antisepsis and preservation of‘Fengtang’plum fruits,which can be applied in postharvest commercialization practice.