【摘要】 对采后香蕉果实进行蜂蜜、茶树油、苯扎氯铵、邻苯基苯酚、CPPU及草酸等31组不同的处理,在(25±2)℃室温,RH 85%～95%的环境下贮藏,并定期取样进行观察测定。结果表明:1∶5(v/v)蜂蜜、0.1%及0.5%茶树油、10mg/L CPPU及10mg/L CPPU与10mg/L BA及50mg/L GA3组合、20mmol草酸等处理具有较好的保鲜效果;以CPPU系列处理测定呼吸变化,可明显抑制呼吸强度(对照:157.79±8.46mg·kg-1·h-1;10mg/L+10mg/L BA处理后为132.56±6.48mg·kg-1·h-1),延后了呼吸峰的出现。且以上处理对延缓果实衰老及成熟软化、保持色泽变化、显著抑制果皮褐化,有效降低果实真菌侵染等均有较好的效果。更多还原

【Abstract】 The postharvest banana were treated with the follow 31 group formulas,there were honey,tea tree oil,benzalkonium chloride,CPPU,o-phenylphenol,and oxalic acid etc in different concentrations,respectively,and then storage at(25±2)℃,85%～95% RH after air dry.Changes in peel color,flesh firmness,fruit respiration rate,and fruit brown incidence were investigated during the storage.The results showed that,as compared with the control fruits,5 different combinations and found that 1∶5(v/v) honey,0.1% or 0.5% tea tree oil,10 mg/L CPPU,10 mg/L CPPU with 10 mg/L BA or 50 mg/L GA3,20 mmol oxalic acid were better preservation formulas.Especially in 10 mg/L CPPU with 10 mg/L BA treated fruits,peel degreening was obviously retarded,respiration rate was inhibited,and increased of natural brown was significantly inhibited as well.These formuloas not only could delay the banana maturity and softening,but also could maintain the color and resist the fungal infection.更多还原