摘要
化学药剂在果实保鲜上的应用已经并将进一步减少 ,热处理等物理与生物方法将成为重要的替代手段 .本研究探讨 50～ 55℃、5min热浸配合打蜡处理芒果 (品种 :紫花芒 )果实在低温与常温下的贮藏效果 ,结果表明 :( 1)单独热浸处理促进果皮颜色转黄 ,降低果实可溶性固形物含量约1% ,尤以 55℃、5min热浸处理后常温贮藏的效果最明显 (表 1) ;单独热浸处理抑制果皮病斑的发生与发展 ,降低果实腐烂 ,但以 52～ 55℃、5min处理效果更明显 (表 1、2 ) .( 2 )与对照及鲜宝药浸处理相比 ,热浸结合打蜡处理降低果实失重 2 %～ 3% ,不影响果实可溶性固形物含量 ;52～ 55℃、5min热浸结合打蜡处理显著延缓果皮颜色转黄 ,其抑制果皮病斑的发生与发展、降低果实腐烂的作用比单独热浸处理更显著 .结论认为 :52～ 55℃、5min热浸结合打蜡处理大大提高果实的商品价值 。
Postharvest Preservation of mangoes with 50～55℃,5 min prestorage hot water treatment combined with waxing as well as chemical solutiom dip was studied under both ambient and low temperature storage conditions.Hot water treatment accelerated peel coloration,decreased fruit soluble solids content by 1%,with 55℃,5min treament yielding the most significant effects under ambient storage condition.Hot water treatment inhibited peel disease appearance and development,decreased fruit decay,with 52～55℃,5min hot water treatment having better effects than 50℃,5min treatment. Compared with control and chemical dip,50～55℃,5min hot water treatment plus waxing decreased fruit weight loss by 2%～3% without affecting total soluble solids content.52～55℃,5min hot water treatment combined with waxing significantly postponed fruit coloration and yielded better effects on the inhibition of disease development and fruit decay when compared with hot water treatment only.For the purpose of promoting mango preservation,50～55℃,5min hot water dip combined with waxing is recommended for commercial evaluation.
出处
《华南师范大学学报（自然科学版）》
CAS
1997年第3期75-80,共6页
Journal of South China Normal University(Natural Science Edition)
基金
国家自然科学基金!3940 0 0 92号资助课题
关键词
芒果
采后操作
热处理
打蜡
保鲜
Mango
postharvest operation
hot water treatment
waxing
