食品科学2011，Vol.32Issue(16)：352-356,5.
二氧化氯采前处理对红富士苹果的保鲜
Fresh-keeping Effect of Pre-harvest Chlorine Dioxide Treatment of ‘Red Fuji’ Apple
摘要
Abstract
The fresh-keeping effect and mechanisms of pre-harvest chlorine dioxide（ClO2） treatment on ＇Red Fuji＇ apple were studied.＇Red Fuji＇ apples were sprayed with 0,20,50 mg/L and 80 mg/L ClO2 before harvest.Physiological indicators were measured regularly during storage and decay index was counted in the end.Pre-harvest ClO2 treatment could considerably scavenge colonies on fruit surface,inhibit the decrease in fruit hardness and titratable acid content,reduce respiration rate,ethylene release and decay index and increase the activities of POD and PAL,but have no obvious inhibitory effect on fruit weight loss.The appropriate concentration of ClO2 was 50 mg/L,resulting in an obvious fresh-keeping effect and a considerable prolongation of the shelf life.关键词
红富士苹果/二氧化氯（ClO2）/冷藏/采前处理/防腐保鲜Key words
＇Red Fuji＇ apple/chlorine dioxide（ClO2）/cold storage/pre-harvest treatment/preservation分类
农业科技引用本文复制引用
赵明慧,饶景萍,辛付存,夏源苑..二氧化氯采前处理对红富士苹果的保鲜[J].食品科学,2011,32(16):352-356,5.基金项目
国家现代农业产业技术体系项目 （）
