果蜡保鲜剂配方优化研究

以富士苹果为试材 ,利用四因素二次通用旋转组合设计法 ,对初选出的保鲜剂 IAA、6 - BA、戴唑霉、TBZ的保鲜效果进行了配方优化组合研究 ,并对选出的优化配方进行了保鲜效果试验。结果表明 ,纳米 Si Ox苹果保鲜果蜡配方为 Si Ox果蜡基蜡 IAA2 0 0 m g/ kg 6 - BA2 0 m g/ kg 戴唑霉 5 0 0 mg/ kg TBZ5 0 0 mg/ kg;纳米Si Ox果蜡基蜡对保鲜剂剂量无显著影响 ,纳米 Si Ox苹果保鲜果蜡在增加果品色泽、亮度及降低果品干耗等性能方面与进口果蜡相近 ,且在防腐烂性能方面优于进口果蜡

Study on Optional Composition Containing Plant Regulators and Fungicide in Fruit Wax

The functions of compositions containing different levels of IAA, 6-BA, Deccozil and TBZ in Nano SiOx Fruit Wax in maintaining apple fruit fresh were studied by the method of the second power general rotary combination design trial of four factors. It was suggested that the composition containing IAA-200 mg/kg,6-BA-20 mg/kg,Deccozil-500 mg/kg,TBZ-500 mg/kg was the best one to retard Fuji apple senescence, decay and weight loss. Effects of Nano SiOx Fruit Wax on levels of IAA, 6-BA, Deccozil and TBZ were little.The functions of optional composition containing plant regulators and fungicide in Nano SiOx Fruit Wax in improving glossy appearance and protecting against moisture loss were matched to the imported fruit wax. And its functions in controlling respiration rate and decreasing decay were superior to the imported fruit wax.