碳酸氢钠对南丰蜜桔采后的防腐保鲜效果

为延长南丰蜜桔的保鲜期,采用不同浓度的碳酸氢钠水溶液浸果不同时间,研究碳酸氢钠对南丰蜜桔采后的保鲜效果。结果表明:1.5%的碳酸氢钠浸果3min对南丰蜜桔的保鲜效果最佳,该条件下贮藏至60d,其呼吸强度、果实硬度、失重率和腐烂率分别为11.63mgCO2/(kg·h)、8.0kg/cm2、2.03%和8.0%,与对照相比,呼吸强度、失重率和腐烂率分别降低12.3%、2.59百分点和27.6百分点,果实硬度比对照高42.8%。

Effect of Sodium Bicarbonate on Post-harvest Preservation and Fresh-keeping in Nanfeng Mandarin

Nanfeng mandarin were soaked in sodium bicarbonate solution with different concentration for different time to prolong the preservation and fresh-keeping period of Nanfeng mandarin.Results: The preservation and fresh-keeping effect of Nanfeng mandarin soaked with 1.5% sodium bicarbonate solution for 3min is the best.The respiration intensity, fruit hardness, weight loss ratio, and rotting rate of Nanfang mandarin soaked with 1.5% sodium bicarbonate solution for 3 min are 11.63 mg CO2/(kg·h), 8.0 kg/cm2, 2.03% and 8.0% after 60 d storage respectively.The respiration intensity, weight loss ratio and rotting rate of Nanfang mandarin soaked with 1.5% sodium bicarbonate solution for 3 min after 60 d storage are 12.3%, 2.59 and 27.6 lower than CK separately but its fruit hardness is 42.8% higher than CK.