《植物生理学报》 2011, 47(12): 1167-1172

采前二氧化氯处理对‘海沃德’猕猴桃的防腐保鲜效果

田红炎, 祝庆刚, 饶景萍*

西北农林科技大学园艺学院, 陕西杨凌712100

通信作者：饶景萍；E-mail: dqr0723@163.com；Tel: 029-8708215

摘　要：

研究了采前二氧化氯(ClO2)处理对采后‘海沃德’猕猴桃果实在冷藏条件下的防腐保鲜效果。分别用浓度(有效成分) 为0、20、40、60、80 mg•L-1的ClO 溶液, 在采收前对果实进行喷布处理, 在采收后冷藏过程中定期测定相关生理指标, 并 在贮藏末期(120 d)观察统计其腐烂指数。结果表明, 浓度60 mg•L-1的ClO 采前处理可有效清除猕猴桃果实表面菌落, 并能 显著延缓冷藏期间果实硬度的下降、抑制可溶性固型物的上升、降低猕猴桃呼吸速率、乙烯释放速率、失重和腐烂指数, 提高过氧化物酶(POD)和苯丙氨酸解氨酶(PAL)的活性。通过比较, 确定采前ClO 处理的适宜浓度为60 mg•L-1。该浓度的 ClO2处理对‘海沃德’猕猴桃具有明显的防腐保鲜效果, 可有效延长贮藏期。

关键词：‘海沃德’猕猴桃; 二氧化氯; 采前处理; 防腐保鲜

收稿：2011-09-29   修定：2011-11-01

资助：陕西省猕猴桃产业科技创新体系项目。

Effects of Preharvest Treatment with Chlorine Dioxide on Fresh-Keeping of ‘Hayward’ Kiwi Fruit

TIAN Hong-Yan, ZHU Qing-Gang, RAO Jing-Ping*

College of Horticulture, Northwest A & F University, Yangling, Shaanxi 712100, China

Corresponding author: RAO Jing-Ping; E-mail: dqr0723@163.com; Tel: 029-8708215

Abstract:

The effects of preharvest treatment with chlorine dioxide (ClO₂) on fresh-keeping of ‘Hayward’ kiwi fruit during cold storage were studied. ‘Hayward’ kiwi fruit were sprayed with 0, 20, 40, 60 or 80 mg·L^-1 ClO₂. The colony rate occurred on fruit surface, fruit firmness, total soluble solids, respiration rate, ethylene evolution rate, rotten index, weight loss, activity of peroxidase (POD) and phenylalanine ammonialyase (PAL) were investigated. The results showed that: the ClO₂ treatment reduced the colony rate occurred on fruit surface, delayed the decline in fruit firmness, inhibited the increase of total soluble solids content, decreased the respiration rate and ethylene evolution rate, weight loss and rotten index, and maintained high activities of POD and PAL. The best concentration of ClO₂ treatment was determined to be 60 mg·L^-1. The ClO₂ treatment at 60 mg·L^-1exhibited significant freshness effects and extended effectively the storage period.

Key words: ‘Hayward’ kiwi fruit; chlorine dioxide; preharvest treatment; fresh-keeping