流相二氧化氯处理对苹果链格孢菌侵染的防治效果及贮藏品质的影响

为探究流相防腐剂对苹果链格孢菌侵染的防治效果及果实品质变化,采用平板法和刺伤接种法,测定80 mg·L-1和400 mg·L-1雾化二氧化氯对链格孢菌的抑制作用及对苹果果实品质的影响.结果表明:与对照组雾化无菌水处理相比,雾化二氧化氯处理苹果果实的病斑直径低于对照组(无菌水处理)果实;同时能够延缓采后苹果果实硬度、可溶性固形物、可滴定酸含量的下降速度,抑制丙二醛含量上升,提高防御物质总酚的含量与过氧化物酶、多酚氧化酶、苯丙氨酸解氨酶等防御酶的活性,因此短期内能够延缓苹果果实品质下降,且当雾化二氧化氯浓度为80 mg? L-1时,采后苹果果实的防腐保鲜效果最好.

Effects of Chlorine Dioxide Treatments in Flowing Phase on Alternaria alternata Infections and Fruits Qualities of Apples during Storage

The impacts of atomized chlorine dioxide (80 mg·L-1 and 400 mg·L-1) on the inhibitory effects of Alternaria alternata infections and fruits qualities of apples were studied by plate and puncture inoculation methods. Results showed that the lesion diameters of apples treated with atomized chlorine dioxide was lower than that of control group(treated with sterile water). In addition, atomized chlorine dioxide treatments could slow down the decreasing rates of fruits firmness, soluble solid and titratable acid contents, and inhibit the MDA generatation. Meanwhile, the content of defensive materials (total phenols) and the activities of protective enzymes including POD, PPO and PAL were improved in atomized chlorine dioxide treated group. Consequently, the degradation of apple fruits qualities could be delayed after chlorine dioxide treatment in short storage, and atomized chlorine dioxide treatment with concentration of 80 mg·L-1 showed better anticorrosion and fresh-keeping effects on apples fruits.