一氧化二氮处理提高香蕉保鲜效果

Study on Preservation Effect of N2O Treatment on Banana

以“巴西”香蕉(Musananacv.Baxi)为材料,研究了短期和连续一氧化二氮(N2O)处理对香蕉保鲜效果的影响。结果表明:20%、40%利60%N2O(均含20%O2)预处理24h或连续处理均延缓了香蕉的后熟软化进程,推迟了香蕉果皮褪绿。对于短期预处理,以40%N2O效果最好;而连续N2O处理虽能显著推迟果实褪绿,但果皮不能正常转黄。此外,连续N2O处理还可明显减少香蕉贮藏过程中果实腐烂发生。

Nitrous oxide(N2O)was tested to control the ripening and decay of po stharvest fruit of banana cv.Baxi.Short-term(24h)or continuous exposure of ba nana fruit to 20%,40%or 60%N2O, all containing 20% O2 could inhibit ripeni ng at ambient temperature be manifested by slower softening and delay skin colo r change.The best benefical effect was observed when 40%N2O applied to the fr u it for 24h.Fruit exposed continuously to N2O gas showed a delay in degreening p eel,but can not ripen normally in colour from green to yellow.Futhermore,c ont inuous exposure of.N2O markedly reduce disease development during storage.