二氧化氯处理对“徐香”猕猴桃贮藏品质的影响

以浙江省主产的‘徐香’猕猴桃为试验材料，研究了不同浓度二氧化氯（ClO₂）（0、20、50 mg·L^-1和80 mg·L^-1）处理的猕猴桃在（3±1）℃条件下贮藏期间品质的变化。结果表明，与对照相比，二氧化氯处理可以较好地保持猕猴桃果实贮藏期、尤其在贮藏后期的果实硬度，能显著抑制猕猴桃中的可滴定酸含量、可溶性糖含量和Vc含量的下降速率，但对可溶性固形物含量的影响效果不显著（p>0.05）。比较表明，猕猴桃采后ClO₂处理的适宜浓度为50 mg·L^_-1。

Impacts of Chlorine Dioxide Treatment on Preservation Quality of Kiwifruit

The kiwifruit of the cultivar ‘Xuxiang’ produced in Zhejiang Province was preserved at 3℃ after treated by chlorine dioxide with the concentrations of 0,20,50,and 80 mg·L^-1, respectively.The quality of the fruit was observed.The result showed chlorine dioxide treatment could increase the storage period,maintain the fruit firmness,and inhibit the decease of the contents of titratable organic acid,soluble sugar,and vitamin C.However,no significant effects were observed on soluble solids content (p>0.05).The optimal concentration of ClO2 treatment was determined to be 50 mg·L^-1.