【作者】 李晓霞；

【导师】 王愈；

【作者基本信息】 山西农业大学 ， 农产品加工及贮藏工程， 2016， 硕士

【摘要】 柑橘属于低温敏感型果品,在不适宜的低温条件下贮藏会发生冷害现象,导致果实品质劣变,不耐贮藏。本试验以2% NaCl溶液为电解质制备电生功能水,研究电生功能水性质较为稳定的加热温度范围；在此基础上以温州蜜柑为试材,研究电生功能水热处理温度和时间对柑橘冷害的影响,确定出适宜的温度和时间;之后研究电生功能水热处理对柑橘贮藏效果的影响。主要研究结果如下：1.电生功能水在40℃～50℃时,其有效氟浓度下降较缓慢；30℃～50℃时,电生功能水的pH值和电导率上升较缓慢,故电生功能水性质较稳定的加热温度范围是40℃-50℃。2.用温度为40℃的电生功能水,处理柑橘3min,可提高柑橘的抗冷害能力。可以有效的抑制柑橘的呼吸强度和失重率的上升;显著降低柑橘的冷害指数;使柑橘的可溶性固形物含量、可滴定酸含量和Vc含量维持较高水平；能抑制相对电导率的上升及丙二醛的积累：还可提高柑橘的防御酶活性,贮藏中后期,处理组柑橘的POD、SOD、CAT酶活性均比对照组高,增强了柑橘的抗冷性。3.用电生功能水温度为40℃,处理柑橘3min,贮藏在8℃,RH 80%的条件下,研究电生功能水热处理对柑橘贮藏效果的影响。电生功能水热处理组柑橘的好果率、可溶性固形物含量、可滴定酸含量及Vc含量均保持在较高水平；明显的抑制了柑橘呼吸强度的上升和丙二醛的积累,延缓了柑橘的失重率和相对电导率的上升;抑制了POD活性的降低并提高了SOD活性。电生功能水热处理可较好的保持柑橘的品质并有效的延长了贮藏期。更多还原

【Abstract】 Citrus belong to low temperature sensitive type fruit, it may occurs the phenomenon of chilling injury when it was stored in a unsuitable condition of low temperature. In this study electrolyzed functional water was prepared by 2% NaCl solution, then the heating temperature range of its relatively stable nature was studied. On the basis of the operation, Satsuma Mandarin was chosed as the test materia, temperature and time of electrolyzed functional water heating treatment on Chilling Injury of citrus was studied. Finally, determine a suitable temperature and time. Then effect of heated electrolyzed functional water on storage of citrus were studied. The main results were as follows:1. The effective chlorine concentration in electrolyzed functional water decreased slowly when the temperature ranged at 40～50℃; pH and conductivity of electrolyzed functional water increased slowly at 30℃～50℃. So the heating temperature range which ensure the stable nature of electrolyzed functional water was 40℃～50℃.2. Treated with electrolyzed functional water of 40℃ for 3min, cold resistance ability of citrus improved. Rising of respiratory intensity and weight loss rate of citrus was inhibited, injury index of citrus was significantly reduced. After treated, the content of citrus soluble solids, titratable acid and Vc kept at a relative high level. The treatment could also inhibit the increase of conductivity and accumulation of MDA, and increase the activity of defensive enzymes in citrus. Later stage of storage POD, SOD, CAT in the treatment group citrus were all more active. So heated electrolyzed functional water treatment for 3min enhanced the cold resistance of the citrus.3 Electrolyzed functional water was heated at 40 ℃, then used to treat citrus for 3min. After treated, the citrus were stored at the condition of 8℃, RH 80%, then the effect of heating treatment on storage effect of citrus was studied. The result showed that the marketable fruit rate, the content of soluble solids, titratable acid and Vc in treated citrus were all maintained at a relative high level. The treatment significantly inhibited the rise of respiration and the accumulation of MDA in citrus, delayed the increase of the weight loss rate and the relative electric conductivity of the citrus, kept the activity of POD, and increased the activity of SOD. In conclusion, citrus treated with electrolyzed water at a higher temperature could better maintain the quality of citrus and prolong the storage period.更多还原