| 巴良杰,吉宁,曹森,马超,王瑞,罗冬兰.不同保鲜剂处理对火龙果贮藏品质的影响[J].中国南方果树,2020,49(1): |
| 不同保鲜剂处理对火龙果贮藏品质的影响 |
| Effect of Different Preservative Treatments on the Storage Quality of Pitaya Fruit |
| 投稿时间：2019-03-22 修订日期：2019-04-29 |
| DOI： |
| 中文关键词: 火龙果 保鲜剂 贮藏期 指标 |
| 英文关键词:Pitaya Preservative Storage index |
| 基金项目:国家自然科学青年科学(31801604)；贵州省科技计划项目[黔科合基础[2019]1007]；贵阳市财政支持贵阳学院学科与硕士点建设项目【SH-2019】资助；贵州省教育厅2018年青年科技人才成长项目[黔教合KY字[2018]302]。 ,吉宁1,曹森1,马超1,王瑞1,罗冬兰1* |
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| 中文摘要: |
| 为了探究不同保鲜剂处理对火龙果保鲜的影响,以红肉火龙果为试验材料,研究了乙醇、咪鲜胺、二氧化氯处理对火龙果贮藏期生理、营养指标及相关酶活性的影响。结果表明,与对照组相比,三种保鲜剂(乙醇、咪鲜胺、二氧化氯)均能显著地抑制贮藏期果实失重率、腐烂率、丙二醛、相对电导率的增加,延缓可溶性固形物、还原糖、可滴定酸、VC含量的降低,提高POD和SOD酶的活性,延缓果实的衰老的进程。综合比较,二氧化氯的保鲜效果要明显好于乙醇和咪鲜胺,能够显著延缓果实衰老,较好地保持贮藏期果实的品质。因此,二氧化氯保鲜剂对火龙果保鲜效果最好。 |
| 英文摘要: |
| In order to explore the effect of different preservatives treatment on the preservation of pitaya fruit, the effects of ethanol, prochloraz and chlorine dioxide on the physiological and nutritional indexes and related enzyme activities of pitaya fruit during storage were studied. The results showed that: compared with the control CK, the three treatments significant inhibited the increase of weight loss rate and rot rate and malondialdehyde and relative conductivity, and decayed the decrease of total soluble solids and reducing sugar and vitamin C(VC) content and titratable acid. The activity of peroxidase (POD) and superoxide dismutase (SOD) were enhanced during the storage of pitaya. Comprehensive comparison, the preservation effect of chlorine dioxide was significantly better than ethanol and prochloraz, which significantly delayed fruit ripening and better maintained the quality of fruit during storage. Therefore, the chlorine dioxide preservative is the best effect on the preservation of pitaya fruit. |
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