碳酸钠在早熟蜜柑采后防腐保鲜中的应用效果

以赣南地区的早熟蜜柑为试验材料,研究食品添加剂碳酸钠（Na2CO3）在早熟蜜柑采后常温（20~25℃）贮藏10 d期间防腐保鲜中的应用效果。结果表明：将Na2CO3添加到常规化学保鲜剂中,比单纯使用Na2CO3的防腐保鲜效果更好;其中,最好的防腐保鲜处理为500 mg/L百可得＋500 mg/L扑霉灵＋50 mg/L 2,4-滴钠盐,添加食品添加剂Na2CO3调节保鲜液pH=10.0;Na2CO3对保鲜液的pH影响较大,其调节保鲜液的最适宜pH为10.0~10.5,最适宜添加浓度约为1 g/kg,浓度过高会对柑橘果实造成负面影响。

The Application of Sodium Carbonate in the Antisepsis and Preservation of Postharvest Early Mature Citrus unshiu Marc.

With early mature Citrus unshiu Marc in Gannan area as the test materials,the application effects of food additive sodium carbonate（Na2CO3） on the antisepsis and preservation of early mature Citrus unshiu Marc.were studied during 10 days normal temperature storage（20~25 ℃）.The results showed that,the better preservative results were obtained from Na2CO3 added treatment than barely conventional chemical preservatives treatment,and the preservation treatment was 500 mg/L Belkute＋500 mg/L Prochloraz＋50 mg/L 2,4-D and using Na2CO3 to regulate the pH to 10.0.The effect of adding Na2CO3 on the pH of preservation solution was big,and the optimized pH was ranging from 10.0 to10.5.The most suitable concentration of Na2CO3 was about 1 g/kg,if the concentration was too high,there would cause the negative effect on citrus fruit.