刘云飞,纪海鹏,陈存坤,董成虎,关文强,林贺彬,刘建福.二氧化氯对香梨贮藏后期品质保持效果的研究[J].包装工程,2020,41(5):1-7.
LIU Yun-fei,JI Hai-peng,CHEN Cun-kun,DONG Cheng-hu,GUAN Wen-qiang,LIN He-bin,LIU Jian-fu.Effect of Chlorine Dioxide Treatment on Quality Maintenance of Korla Pears in Later Storage Period[J].Packaging Engineering,2020,41(5):1-7. |
| 二氧化氯对香梨贮藏后期品质保持效果的研究 |
| Effect of Chlorine Dioxide Treatment on Quality Maintenance of Korla Pears in Later Storage Period |
| 投稿时间：2019-07-31 修订日期：2020-03-10 |
| DOI：10.19554/j.cnki.1001-3563.2020.05.001 |
| 中文关键词: 库尔勒香梨 二氧化氯 贮藏后期 贮藏品质 |
| 英文关键词: Korla Pears chlorine dioxide later storage period storage quality |
| 基金项目:“十三五”国家重点研发计划（2018YFF0213605，2016YFD0400903）；天津市林果现代产业技术体系创新团队项目（ITTFPRS2018009，ITTHRS2018003，ITTHRS2018000）；天津市科技计划（17YFYZCG00010）；天津市农业科技成果转化与推广项目（201701100，201602090）；天津市农业科学院院长基金（17014，17012，202009，17011） |
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| 中文摘要: |
| 目的 研究二氧化氯气体处理对库尔勒香梨贮藏后期品质保持效果的影响。方法 以新疆库尔勒香梨为实验材料，在(0±0.5)℃条件下，采用质量浓度为0，130.43，260.86，391.29 mg/m3的二氧化氯气体处理库尔勒香梨。结果 实验结果表明，适宜的二氧化氯气体浓度处理能有效降低香梨的质量损失率，保持较好的色泽，有效减缓香梨可溶性固形物、可滴定酸、Vc、叶绿素等含量的消耗，增强过氧化物酶（Peroxidase, POD）的活性，抑制多酚氧化酶（Polyphenol oxidase, PPO）的活性。其中质量浓度为130.43 mg/m3的处理效果最佳。结论 采用二氧化氯处理库尔勒香梨，有利于保持果实的品质，进而延长了货架期。 |
| 英文摘要: |
| The work aims to study the influence of chlorine dioxide gas treatment on the quality maintenance effect of Korla Pears in the later storage period. Under the condition of (0±0.5)℃, Xinjiang Korla Pears (experimental material) were treated with chlorine dioxide gas with concentrations of 0, 130.43, 260.86 and 391.29 mg/m3. The experimental results showed that, the treatment with chlorine dioxide gas of suitable concentration could effectively reduce the weight loss rate of the pears, maintain good color and luster, effectively slow down the pears' soluble solids, titratable acid, Vc, and the consumption of chlorophyll content, enhance peroxidase (POD) activity, and inhibit polyphenol oxidase (PPO) activity. The treatment with mass concentration of 130.43 mg/m3 had the best effect. Treating Korla Pears with chlorine dioxide is beneficial to maintaining fruit quality and thus extending shelf life. |
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