次氯酸钙对红富士苹果常温贮藏生理变化与品质的影响

以红富士苹果为试材,研究了次氯酸钙浸泡处理（0.15g/L、0.6g/L）对其常温（17～25℃）贮藏120天的生理变化与品质影响。同时以多菌灵处理（1g/L）和清水处理为对照（ck）。结果表明,供试的次氯酸钙处理浓度对红富士苹果不产生药剂伤害,能有效地减少腐烂、总酸、可溶性固形物和总糖含量的损失,但对硬度作用不明显,其中0.15g/L处理可以降低呼吸速率,与0.6g/L处理对果实品质影响没有显著的差异。

Effects of Calcium Hypochlorite on Postharvest Physiology Change and Storage Quality of Red Fuji Apple at Ambient-temperature

The effects of physiology change and quality of calcium hypochlorite dipping treatment （0.15 g/L, 0.6 g/L） on red fuji apple of stored at ambient-temperature（ 17～25℃） for 120 days are evaluated, taking carbendazim dipping treatment （1g/L） and water dipping treatment as comparison （ck）. The results showed that, calcium hypochlorite treatment was effective to reduce the losses of decay, titrable acidity, soluble solids content, soluble total sugar of fruits except maintaining firmness and no medicament harm was observed at concentrations for trial. The apple treated with 0.15 g/L calcium hypochlorite has lower respiratory rate. It was economical to store red fuji apple with 0.15 g/L calcium hypochlorite treatment at ambient-temperature for 120 days because no significant difference of quality of fruits occurred between calcium hypochlorite 0.15 g/L treatment and 0.6 g/L treatment after 120 days of storage at ambient-temperature.