气体二氧化氯对水仙芒果和‘台农1号’芒果采后成熟的调控作用和品种差异分析

doi:10.7506/spkx1002-6630-20260127-228

食品科学 ›› 2026, Vol. 47 ›› Issue (16): 277-288.doi: 10.7506/spkx1002-6630-20260127-228

气体二氧化氯对水仙芒果和‘台农1号’芒果采后成熟的调控作用和品种差异分析

刘莉莉，项发晖，李春江，黎薇薇，李长城，方婷，田美玲

（1.福建农林大学食品科学学院，福建?福州 350002；2.福建省农业科学院农业质量标准与检测技术研究所，福建省农产品质量安全重点实验室，福建?福州 350003；3.国家蔬菜加工技术研发分中心，福建?福州 350002）

出版日期:2026-08-25 发布日期:2026-09-03
基金资助:
国家自然科学基金青年科学基金项目（32402120）；福建省自然科学基金项目（2023J05029）；福建省农产品质量安全重点实验室开放课题（APQSKF202302）

Regulatory Effects of Gaseous Chlorine Dioxide on Postharvest Ripening of ‘Narcissus’ and ‘Tainong No.1’ Mangoes and Analysis of Varietal Differences

LIU Lili, XIANG Fahui, LI Chunjiang, LI Weiwei, LI Changcheng, FANG Ting, TIAN Meiling

(1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;2. Fujian Key Laboratory of Agro-products Quality & Safety, Institute of Quality Standards and Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;3. National R&D Center for Vegetable Processing, Fuzhou 350002, China)

Online:2026-08-25 Published:2026-09-03

摘要/Abstract

摘要： 本研究探讨了气体二氧化氯（ClO2）对水仙芒果和‘台农1号’芒果采后成熟过程的调控作用及其品种间差异。采用20 mg/L气体ClO2处理芒果，系统分析果实理化品质与生理代谢变化。结果显示，气体ClO2处理与乙烯利处理均能显著促进两个品种的成熟进程。随着贮藏时间延长，两品种芒果果肉逐渐转黄，总类胡萝卜素、可溶性固形物及可溶性糖含量上升；果实硬度、可滴定酸和淀粉含量下降。其中，气体ClO2对‘台农1号’芒果总类胡萝卜素积累的促进作用更为显著。值得注意的是，气体ClO2处理组的果实甜度高于乙烯利处理组。进一步糖组分分析表明，气体ClO2处理显著提高了两品种芒果中蔗糖、果糖和葡萄糖的含量，且对水仙芒果的果糖积累以及‘台农1号’芒果的蔗糖积累具有更强的增强效应。与此同时，气体ClO2处理可有效促进水仙芒果和‘台农1号’芒果醇类、酮类和萜烯类关键香气活性成分的积累，气体ClO2对‘台农1号’的酯类和醛类关键活性成分的积累也有显著促进作用，增强其对整体香气的贡献。此外，气体ClO2处理提高了两品种的呼吸强度和乙烯释放速率，并使其高峰提前0.5 d出现。相比乙烯利处理，气体ClO2处理下水仙芒果与‘台农1号’芒果的鲜质量损失率较低，且果实中ClO2残留量符合国际安全标准。综上，气体ClO2是一种具有潜力的芒果采后催熟技术。本研究为基于品种差异的气体ClO2催熟应用提供了理论依据。

关键词: 气体二氧化氯；水仙芒果；‘台农1号’芒果；催熟

Abstract: This study investigated the regulatory effect of gaseous chlorine dioxide (ClO2) on postharvest ripening of ‘Narcissus’ and ‘Tainong No.1’ mangoes and the cultivar-dependent responses of mangoes to this disinfectant. Mango fruits were treated with 20 mg/L gaseous ClO2, and changes in physicochemical quality attributes and physiological metabolism were systematically evaluated. The results showed that both gaseous ClO2 and ethephon treatments significantly accelerated the ripening process of the two cultivars. With prolonged storage, the pulp gradually turned yellow, accompanied by increases in total carotenoids, total soluble solids, and soluble sugar contents, while fruit firmness, titratable acidity, and starch content decreased in both cultivars. Notably, gaseous ClO2 treatment exerted a more pronounced promotive effect on carotenoid accumulation in ‘Tainong No.1’ mango. Moreover, fruits treated with gaseous ClO2 exhibited higher sweetness compared with those treated with ethephon. Gaseous ClO2 significantly increased the contents of sucrose, fructose, and glucose in both cultivars, with a stronger enhancement of fructose accumulation in ‘Narcissus’ mango and sucrose accumulation in ‘Tainong No.1’ mango. Meanwhile, gaseous ClO2 treatment effectively promoted the accumulation of key aromatic compounds including alcohols, ketones, and terpenes in the two cultivars. It also significantly promoted the accumulation of key ester and aldehyde compounds in ‘Tainong No.1’ mango fruits, thereby enhancing their contribution to the overall aroma. In addition, gaseous ClO2 treatment increased respiratory intensity and ethylene release rate in both cultivars and advanced their peaks by 0.5 days. Compared with ethephon treatment, gaseous ClO2 treatment resulted in lower fresh mass loss in both cultivars, and the residual chlorine dioxide levels in fruits complied with international safety standards. Overall, gaseous ClO2 shows great potential as a postharvest ripening agent for mango. This study provides a theoretical basis for the application of gaseous ClO2-induced ripening strategies considering cultivar-specific responses.

Key words: gaseous chlorine dioxide; ‘Narcissus’ mango; ‘Tainong No.1’ mango; ripening

中图分类号:

S667.7

刘莉莉，项发晖，李春江，黎薇薇，李长城，方婷，田美玲. 气体二氧化氯对水仙芒果和‘台农1号’芒果采后成熟的调控作用和品种差异分析[J]. 食品科学, 2026, 47(16): 277-288 https://doi.org/10.7506/spkx1002-6630-20260127-228

LIU Lili, XIANG Fahui, LI Chunjiang, LI Weiwei, LI Changcheng, FANG Ting, TIAN Meiling. Regulatory Effects of Gaseous Chlorine Dioxide on Postharvest Ripening of ‘Narcissus’ and ‘Tainong No.1’ Mangoes and Analysis of Varietal Differences[J]. FOOD SCIENCE, 2026, 47(16): 277-288 https://doi.org/10.7506/spkx1002-6630-20260127-228

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气体二氧化氯对水仙芒果和‘台农1号’芒果采后成熟的调控作用和品种差异分析

Regulatory Effects of Gaseous Chlorine Dioxide on Postharvest Ripening of ‘Narcissus’ and ‘Tainong No.1’ Mangoes and Analysis of Varietal Differences

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