【摘要】 [目的]评价安全保鲜剂过氧乙酸(PAA)结合氯化钙处理对枇杷贮藏效果,为解决枇杷果实采后腐烂和品质劣变问题提供实践技术。[方法]以青种品种枇杷果实为材料,采用0.2%、0.4%、0.8%PAA分别结合0.8%CaCl2浸泡枇杷果实4min,对照处理为0.8%CaCl2和清水处理,晾干并经0.02 mm PE袋包装后在非冷害低温(7±1)℃下贮藏,每隔3天随机抽样测定一次枇杷果实贮藏品质相关指标,分析变化情况。[结果]与2个对照处理、0.2%PAA和0.8%PAA结合钙处理相比,0.4%PAA+0.8%CaCl2复合处理能显著抑制枇杷果实贮藏期间腐烂指数、失重率、硬度和细胞膜渗透率的上升,有效阻延可滴定酸、维生素C、可溶性固形物含量及出汁率的降低,并使果实呼吸强度维持在较低水平,贮藏25d时果实外观与风味品质良好。[结论 ]0.4%PAA复合0.8%CaCl2处理是一种高效、安全、经济的枇杷采后防腐与品质保鲜实用技术。更多还原

【Abstract】 [Objective] The paper was to evaluate effects of peracetic acid(PAA) combined with calcium treatments on storage quality of loquat fruits,so as to pro-vide practical techniques to solve the problems of postharvest rot and quality deteri-oration for loquat fruits.[Method] With loquat fruits of Qingzhong variety as materi-als,0.2%,0.4% and 0.8% PAA combined with 0.8% CaCl2 was used to soak loquat fruits for 4 min,0.8% CaCl2 and water treatments were set as two controls; the fruits were dried and packaged by 0.02 mm PE bags,then stored under non-chilling low temperature of(7±1) ℃.The indicators related to storage quality of loquat fruits were randomly tested once every 3 d,and their variation situations were analyzed.[Result] Compared with two control treatments and 0.2% PAA,0.8% PAA combined with calcium treatments,the treatment of 0.4% PAA combined with 0.8% CaCl2 could significantly inhibit rot index,weight loss rate,firmness and cell membrane permeability of loquat fruits during storage period,which could also effectively delay the reduction of titratable acid,vitamin C,soluble solid content and juice yield,and maintain respiration intensity of fruits at a low level; the appearance and flavor qual-ity of fruits were good after stored for 25 d.[Conclusion] 0.4% PAA combined with 0.8% CaCl2 treatment is an efficient,safe and economical practice technology in an-ti-corrosion and quality preservation for postharvest loquat fruits.更多还原