二氧化氯采前处理对红富士苹果的保鲜

摘要

The fresh-keeping effect and mechanisms of pre-harvest chlorine dioxide（ClO2） treatment on ＇Red Fuji＇ apple were studied.＇Red Fuji＇ apples were sprayed with 0,20,50 mg/L and 80 mg/L ClO2 before harvest.Physiological indicators were measured regularly during storage and decay index was counted in the end.Pre-harvest ClO2 treatment could considerably scavenge colonies on fruit surface,inhibit the decrease in fruit hardness and titratable acid content,reduce respiration rate,ethylene release and decay index and increase the activities of POD and PAL,but have no obvious inhibitory effect on fruit weight loss.The appropriate concentration of ClO2 was 50 mg/L,resulting in an obvious fresh-keeping effect and a considerable prolongation of the shelf life.%研究采前使用二氧化氯（ClO2）处理在红富士苹果冷藏条件下的防腐保鲜效果,探讨ClO2对红富士苹果的防腐保鲜效果机理。分别用质量浓度0、20、50、80mg/L ClO2溶液采前处理＂红富士＂苹果,定期测定果实采后生理指标,并在贮藏末期观察统计其腐烂指数。适宜质量浓度的ClO2采前处理对果实表面的菌落清除效果较好,可有效抑制冷藏期间果实硬度和可滴定酸含量的下降,降低苹果呼吸速率、乙烯释放速率和腐烂指数,无明显抑制果实质量减少的作用,提高了过氧化物酶（peroxidase,POD）和苯丙氨酸解氨酶（phenylalanine ammonialyase,PAL）的活性。通过不同质量浓度处理效果的比较,确定适宜的ClO2处理质量浓度为50mg/L,此处理条件对红富士苹果具有明显的防腐保鲜效果,可有效延长贮藏期。