二氧化氯处理对机械损伤猕猴桃果实的防腐保鲜效果

摘要/Abstract

摘要： 研究冷藏条件下二氧化氯(ClO2)处理对受损猕猴桃果实的防腐保鲜效果。以‘海沃德’果实为试材，对其进行压伤、果面刺伤两种机械损伤处理，压伤果和果面刺伤果均用60mg/L ClO2溶液浸泡20min(分别记为T1和T2)，以蒸馏水浸泡20min的健全果、压伤果和果面刺伤果作为对照(分别记为CK、CK1、CK2)，比较处理和对照果的呼吸速率、乙烯释放速率、质量损失率、腐烂指数、过氧化物酶和苯丙氨酸解氨酶活性。结果表明，CK1和CK2的呼吸速率、乙烯释放速率、质量损失率和腐烂指数均高于CK，但T1、T2果实的上述指标均低于CK1和CK2(除质量损失率外)，且在贮藏后期，T1和T2的过氧化物酶(POD)和苯丙氨酸解氨酶(PAL)活性均高于CK1和CK2，有效延长了贮藏期。说明ClO2处理对机械损伤猕猴桃具有明显的防腐保鲜效果，可有效降低腐烂损失。

关键词: ‘海沃德’猕猴桃, ClO2, 机械损伤, 防腐保鲜

Abstract: The fresh-keeping effect of chlorine dioxide (ClO2) on Hayward kiwi fruits with mechanical damage during cold storage was explored. Crush and prick were used to stimulate the damage of Hayward kiwi fruits. Crushed and pricked fruits were dipped into 60 mg/L ClO2 for 20 min (denoted by T1 and T2, respectively). Intact, crushed and pricked fruits were dipped into distilled water for 20 min (denoted by CK, CK1 and CK2, respectively). Physicochemical indices such as respiratory rate, ethylene release rate, weight loss and decay index of ClO2-treated fruits were compared with those of control fruits. The respiration rates, ethylene peaks, weight loss rates and decay indices of CK1 and CK2 were higher than those of CK; ClO2 treatment resulted in a decrease of these indices in fruits with mechanical damage (except weight loss rate). During the later stage of storage, PAL and POD activities of T1 and T2 were higher than those of CK1 and CK2. Moreover, ClO2 treatment significantly extended the shelf life and ClO2 treatment at the dosage of 60 mg/L had an excellent fresh-keeping effect and could reduce decay rate effectively.

Key words: Hayward kiwi fruit, ClO2, mechanical damage, fresh-keeping effect

中图分类号:

S609+.3

田红炎，饶景萍﹡. 二氧化氯处理对机械损伤猕猴桃果实的防腐保鲜效果[J]. 食品科学, 2012, 33(18): 298-302.

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