1-甲基环丙烯和二氧化氯复合处理对冬枣采后生理及贮藏品质的影响

为探讨冬枣绿色保鲜新技术,研究1-甲基环丙烯(1-methylcyclopropene,1-MCP)与二氧化氯(chlorine dioxide,ClO2)单独及复合处理3μL/L 1-MCP与100μL/L ClO2熏蒸、4℃条件下贮藏]对冬枣采后生理和贮藏特性的影响,贮藏过程中每10 d测定转色、腐烂、硬度、含水量、可溶性固形物(total soluble solids,TSS)、可滴定酸(titratable acid,TA)、维生素C(vitamin C,VC)、总酚、还原力和DPPH自由基清除率的情况。研究结果表明:1-MCP或ClO2单独处理都能有效延缓果实转色,减少果实腐烂,保持果实较高的含水量、硬度、TSS含量、TA含量、VC含量、总酚含量、还原力和DPPH自由基清除率,提高采后冬枣果实的贮藏品质。与单独1-MCP及ClO2处理相比,1-MCP复合ClO2处理的保鲜效果更佳,可作为采后冬枣保鲜的有效手段。

Effects of Combined Treatment of 1-Methylcyclopropene(1-MCP)and Chlorine Dioxide(ClO2)on Postharvest Physiology and Storage Quality of Winter Jujube

In order to explore a new and safe preservation technology for winter jujube storage,the effects of 1-methylcyclopropene(1-MCP)and chlorine dioxide(ClO2)in single and/or in combination(fumigation with3μL/L 1-MCP and 100μL/L ClO2,storage at 4℃)on postharvest physiology and storage characteristics of winter jujube were studied.The variations of color,decay,firmness,water content,total soluble solids(TSS),titratable acid(TA),vitamin C(VC),total phenolics,reducing power and DPPH free radical scavenging rate were evaluated.The results showed that treatment with 1-MCP or ClO2 alone both effectively delayed color changing,reduced decay,maintained high levels of water content,firmness,TSS content,TA content,VC content,total phenolics content,reducing power and DPPH free radical scavenging rate,and enhanced postharvest storage quality of winter jujube.In comparision with the treatment with 1-MCP or ClO2 alone,the combination of 1-MCP and ClO2 treatment showed a better preservation effect and it could be used as a useful method in postharvest preservation of winter jujube.