贵州山地芒果复合保鲜剂的筛选及保鲜效应分析

为研究复合保鲜剂对山地芒果的保鲜效应，选用赤霉素、壳聚糖和氯化钙3种保鲜剂对贵州山地芒果贮藏保鲜进行试验分析。以“桂热芒10号”为材料，综合发病指数、转黄率两个表观指标分析得出：单一保鲜剂处理的过程中，赤霉素浓度为300 mg/L，壳聚糖浓度为1.0%，芒果果实贮藏时间长，效果佳；复合保鲜剂处理中配制300 mg/L的赤霉素、0.75%壳聚糖和3%氯化钙组合溶液，芒果在常温贮藏下表现良好。并将这3种处理果实的呼吸强度、可溶性固形物和Vc含量进行比较表明：复合保鲜剂处理后，果实的可溶性固形物含量维持时间长、能有效延缓果实呼吸、维持Vc含量的降低。证实了芒果通过复合保鲜剂(300 mg/L赤霉素+0.75%壳聚糖+3%氯化钙)处理能有效增强果实在常温条件下的耐贮藏能力。

Selection of Compound Fresh-keeping Preservative for Mango in Guizhou

Gibberellic acid, chitosan and CaCl2 mixture were used for analysing the storage and fresh-keeping of mango.  The storage time of mango treated by 300 mg/L gibberellin or 1.0% chitosan was longer than that of other treatments. Further, mango fruit performed well under room temperature storage when the compound preservatives was 300 mg/L gibberellin, 0.75% chitosan and 3% CaCl2 mixture. Respiratory intensity, soluble solid and Vc contents of the three treatments indicated that the compound preservative treatment kept a long time sugar levels, delayed effectively respiration, and reduced slowly Vc content of the fruit. It was confirmed that the compound preservative treatment (300 mg/L GA3+0.75% chitosan+3% CaCl2mixture) could enhance effectively the storable capacity of mango fruit at room temperature.