文献类型：期刊文献

中文题名：二氧化氯处理对“徐香”猕猴桃贮藏品质的影响

英文题名：Impacts of Chlorine Dioxide Treatment on Preservation Quality of Kiwifruit

作者：王亚萍[1] 郭叶[1] 费学谦[1]

第一作者：王亚萍

机构：[1]中国林业科学研究院亚热带林业研究所

年份：2014

卷号：29

期号：3

起止页码：151-154

中文期刊名：西北林学院学报

外文期刊名：Journal of Northwest Forestry University

收录：CSTPCD;;北大核心:【北大核心2011】；CSCD:【CSCD_E2013_2014】；

基金：林业公益性行业科研专项(201004008)

语种：中文

中文关键词：'徐香’猕猴桃;二氧化氯;贮藏;品质

外文关键词：‘Xuxiang＇ kiwifruit; chlorine dioxide; storage life; quality

分类号：S718.43

摘要：以浙江省主产的‘徐香’猕猴桃为试验材料,研究了不同浓度二氧化氯(ClO2)(0、20、50mg·L-1和80mg·L-1)处理的猕猴桃在(3±1)℃条件下贮藏期间品质的变化。结果表明,与对照相比,二氧化氯处理可以较好地保持猕猴桃果实贮藏期、尤其在贮藏后期的果实硬度,能显著抑制猕猴桃中的可滴定酸含量、可溶性糖含量和Vc含量的下降速率,但对可溶性固形物含量的影响效果不显著(p>0.05)。比较表明,猕猴桃采后ClO2处理的适宜浓度为50mg·L-1。
The kiwifruit of the cultivar‘Xuxiang＇produced in Zhejiang Province was preserved at 3℃after treated by chlorine dioxide with the concentrations of 0,20,50,and 80mg·L-1,respectively.The quality of the fruit was observed.The result showed chlorine dioxide treatment could increase the storage period, maintain the fruit firmness,and inhibit the decease of the contents of titratable organic acid,soluble sugar, and vitamin C.However,no significant effects were observed on soluble solids content（p0.05）.The optimal concentration of ClO2treatment was determined to be 50mg·L-1.