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研究不同浓度ClO2(0、80、120mg/L)处理对20℃贮藏的“淮枝”荔枝病情指数、褐变指数、呼吸速率、乙烯释放量、可溶性固形物(TSS)、可滴定酸(TA)以及多酚氧化酶(PPO)、过氧化物酶(POD)、苯丙氨酸解氨酶(PAL)酶和丙二醛(MDA)含量的影响。结果表明:80、120mg/LClO2处理可明显抑制荔枝采后病害的发生,减缓褐变程度,抑制果实的呼吸速率、乙烯释放量、PPO和POD的活性,延缓果实TSS的降低,维持TA的含量,诱导PAL活性的增加,降低MDA的含量;80mg/LClO2处理效果最佳,较好地维持了荔枝果实的贮藏品质。
The effects of different concentrations of ClO2 (0,80,120 mg / L) on the disease index, browning index, respiration rate, ethylene emission, soluble solids (TSS), titratable acid (TA) and the content of PPO, POD, PAL and MDA of the two cultivars. The results showed that treatment with 80 and 120 mg / L ClO2 significantly inhibited the occurrence of postharvest diseases, slowed the browning, inhibited the respiration rate, the ethylene release, the activity of PPO and POD, delayed the reduction of fruit TSS and maintained the content of TA , Inducing the increase of PAL activity and decreasing the content of MDA. The treatment with 80 mg / L ClO2 had the best effect, which could well maintain the storage quality of litchi fruit.