【摘要】 为研究ClO2处理对采后甜樱桃果实病害抑制效果与品质的影响,本试验分别采用20、30、50 mg/L的ClO2溶液浸泡处理甜樱桃3 min,晾干后接种青霉菌和灰霉菌,将接种果实置于0±1℃温度下贮藏,分析测定贮藏期间果实病斑面积及多酚氧化酶(PPO)和过氧化物酶(POD)活性。结果表明,ClO2能够抑制青霉菌和灰霉菌发病程度,还可显著提高PPO和POD酶活性,延长甜樱桃贮藏期。更多还原

【Abstract】 In order to study the effects of ClO2on inhibiting postharvest diseases and quality of sweet cherry,the fruits were soaked in 20,30 and 50 mg / L ClO2for 3 minutes respectively. After dried,the fruits were inoculated with penicillium and Botrytis allill. The inoculated fruits were stored at 0 ± 1℃,and the disease spot area on fruits was determined,as well as polyphenol oxidase( PPO) and peroxidase( POD) activities. The results showed that ClO2could inhibit the occurrence of penicilliosis and gray mold,and increase the activities of PPO and POD significantly,so the storage period could be prolonged.更多还原