气体二氧化氯对樱桃番茄贮藏品质的影响

摘要

Cherry tomatoes as test materials, studied the quality change during 10℃storage, after 30 min pro-cessing of 10, 20, 40 g/m3 ClO2. The results showed that 20 g/m3 ClO2 treatment group comprehensive evaluation was good, and storage 15 d, decay rate, weight loss rate, TSS, TA, VC were 27%, 5.8%, 13.9%, 13.3%, 29 mg/g FW, respiration rate fluctuations small, significantly better than the other treatment groups. ClO 2 had certain effect to the cherry tomatoes, and 20 g/m3 ClO2 treatment effect was best.%以樱桃番茄为试材,研究10、20、40 g/m3 ClO2处理30 min后,10℃贮藏期间的品质变化.结果表明:20 g/m3 ClO2处理组综合评价好,贮藏15 d,腐烂率、失重率、可溶性固形物(TSS)、可滴定酸(TA)、VC分别为27%、5.8%、13.9%、13.3%、29 mg/gFW,呼吸强度波动小,明显优于其他处理组.说明气体ClO2对樱桃番茄有一定保鲜效果,且20 g/m3 ClO2处理效果最好.