文档介绍：※包装贮运食品科学 2014, , 301
INA处理对冬枣采后生理及贮藏品质的影响
王琼,魏一娜,郭慧慧,韩涛,李红卫*
(北京农学院食品科学与工程学院,农产品有害微生物及农残安全检测与控制北京市重点实验室,
食品质量与安全北京实验室,北京 102206)
摘要:研究不同质量浓度的2,6-二氯异烟酸处理对采后冬枣果实贮藏期间腐烂率及品质变化的影响。结果表明:
2,6-二氯异烟酸处理有效降低了冬枣果实的腐烂指数,延缓了果实硬度和抗坏血酸含量的下降,贮藏50 d后,70 mg/L
2,6-二氯异烟酸处理效果显著好于对照(P<)。2,6-二氯异烟酸处理降低果实的可溶性固形物含量的升高和丙
二醛含量的积累。不同质量浓度2,6-二氯异烟酸处理对转红指数的影响不同,200 mg/L 2,6-二氯异烟酸处理与对照
变化趋势一致,150 mg/L 2,6-二氯异烟酸处理延缓了冬枣果实的转红,但70 mg/L反而提高了果实的转红指数;贮
藏期间不同质量浓度处理及对照都检测到了呼吸高峰的出现,且不同质量浓度的2,6-二氯异烟酸处理延缓了呼吸高
峰出现的时间;70 mg/L 2,6-二氯异烟酸处理的保鲜效果最佳。
关键词:冬枣;2,6-二氯异烟酸;品质;贮藏
Effect of Pretreatment with 2,6-Dichloroisonicotinic Acid (INA) on Postharvest Physiology and Quality of
Winter Jujube during Storage
WANG Qiong, WEI Yi-na, GUO Hui-hui, HAN Tao, LI Hong-wei*
(Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage
Organisms and Pesticide Residue, Faculty of Food Science and Engineering,
Beijing University of Agriculture, Beijing 102206, China)
Abstract: The effect of 2,6-dichloroisonicotinic acid (INA) pretreatment on the postharvest physiology and quality of winter
jujube fruits during storage was investigated. The results showed that different concentrations of INA reduced decay index and
kept fruit firmness and vita min C content. INA treatment at 70 mg/L showed a significantly superio