| ClO2结合1-MCP对无核荔枝的常温保鲜效果研究 |
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| 引用本文： | 李奕星,陈娇,李芬芳,马伏宁,洪克前,袁德保.ClO2结合1-MCP对无核荔枝的常温保鲜效果研究[J].保鲜与加工,2021,21(3):29-34. |
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| 作者姓名： | 李奕星 陈娇 李芬芳 马伏宁 洪克前 袁德保 |
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| 作者单位： | 中国热带农业科学院,海口实验站,海南省香蕉遗传改良重点实验室,海南 海口 571101;中国热带农业科学院,南亚热带作物研究所,海南省热带园艺产品采后生理与保鲜重点实验室,广东 湛江 524091 |
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| 基金项目： | 海南省重点研发计划科技合作方向项目（ZDYF2019208）；海南省科技计划项目（ZDYF2018147）；
中国热带农业科学院基本科研业务费专项（1630092018008） |
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| 摘 要： | 为探究常温条件下ClO2结合1-MCP处理对荔枝的保鲜效果,为荔枝的常温贮藏提供理论依据。以采摘后新鲜的无核荔枝为试材,分别进行ClO2、1-MCP、ClO2+1-MCP处理,并于(25±2)℃下贮藏,定期测定其好果率、可溶性固形物含量、褐变指数、色泽参数、细胞膜渗透率、多酚含量、抗氧化能力多项指标。结果表明:与对照相比,3种处理均能提高荔枝的好果率,有效抑制荔枝可溶性固形物含量的降低和褐变指数、相对电导率的升高,延缓多酚降解,保持果实较强的抗氧化能力。整体上看,以ClO2+1-MCP处理的荔枝常温保鲜效果最佳。
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| 关 键 词： | 无核荔枝 CLO2 1-MCP 常温保鲜 |
Study on Preservation Effects of ClO2 Combining 1-MCP Treatments on Seedless Litchis at Room Temperature |
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| LI Yi-xing,CHEN Jiao,LI Fen-fang,MA Fu-ning,HONG Ke-qian,YUAN De-bao.Study on Preservation Effects of ClO2 Combining 1-MCP Treatments on Seedless Litchis at Room Temperature[J].Storage & Process,2021,21(3):29-34. |
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| Authors: | LI Yi-xing CHEN Jiao LI Fen-fang MA Fu-ning HONG Ke-qian YUAN De-bao |
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| Institution: | (Hainan Key Laboratory of Banana Genetic Improvement,Haikou Experimental Station,Chinese Academy of Tropical Agricultural Sciences,Haikou 571101,China;Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products,South Subtropical Crops Research Institute,Chinese Academy of Tropical Agricultural Sciences,Zhanjiang 524091,China) |
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| Abstract: | In the present study,the preservation effects of ClO2 combining 1-MCP treatments on seedless litchis at room temperature were researched,which would provide theoretical basis for room-temperature storage of litchis.Fresh-picked seedless litchis were used as materials and treated with ClO2,1-MCP and ClO2+1-MCP under(25±2)℃storage respectively,then the healthy fruit rates,soluble solid contents,browning indices,color parameters,cell membrane permeabilities,polyphenols contents and antioxidant capacities of fruits were measured regularly.Results showed that these treatments could all improve the marketable fruit rates of litchis,and effectively control the reduction of soluble solid contents and the increase of browning indices and relative conductivities,delay the degradation of polyphenols,and keep the strong antioxidant capacities of fruits.Overall,ClO2+1-MCP treatment exhibited better preservation effects on seedless litchis at room temperature. |
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| Keywords: | seedless litchis ClO2 1-MCP room-temperature preservation |
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