| 摘要: |
| 【目的】针对新鲜樱桃番茄进入超市未经处理直接进行托盘覆膜包装导致的货架品质不佳问题，研究超市鲜销条件下，ClO2溶液清洗对樱桃番茄感官品质、营养品质和卫生状况的影响，为提高超市小包装樱桃番茄货架品质提供技术支撑。【方法】以樱桃番茄“千禧”为试材，在前期研究的基础上，选用蒸馏水和20 mg/L ClO2溶液清洗5 min，晾干后装入塑料托盘覆膜包装，在室温（20±1） ℃条件下贮藏，以不作任何处理为空白对照，测定贮藏期间果表菌落总数和果实的色饱和度、明亮度、硬度、可溶性固形物含量、可滴定酸含量、番茄红素含量及发病率。【结果】ClO2溶液处理果实放置48 h后，果表菌落总数分别仅为对照的0.1%和蒸馏水处理的4%，3个处理间差异极显著（P<0.01）。ClO2溶液处理果实放置7 d时，果实色饱和度和明亮度分别为17.77和40.66，较对照分别升高2.53和0.62，较蒸馏水处理分别升高1.21和0.51；硬度和可溶性固形物含量分别为2.39 kg/cm2和7.43%，与对照差异不显著（P<0.05），但较蒸馏水处理分别提高5.2%和5.7%；可滴定酸和番茄红素含量分别为0.93%和2.63 mg/hg，较对照分别提高23.5%和25.2%，较蒸馏水处理分别提高10.7%和9.1%；并使果实发病率较对照降低29.5%，较蒸馏水处理降低25.0%，3个处理间差异达极显著水平（P<0.01）。【结论】20 mg/L ClO2溶液清洗5 min可以显著提高超市覆膜包装樱桃番茄的商品品质，并延长其货架期。 |
| 关键词: 樱桃番茄 二氧化氯溶液 覆膜包装 货架品质 |
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| 基金项目:国家“十一五”科技支撑计划项目(K312020901)；杨凌秦岭山现代农业股份有限公司合作项目 |
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| Effects of postharvest washing with chlorine dioxide solution on shelf quality of film packaging cherry tomato |
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| Abstract: |
| 【Objective】The effect of simple cleaning with chlorine dioxide solution on sensory and nutrition quality of cherry tomato was studied to enhance the shelf quality of film packaging cherry tomato.【Method】Based on previous studies,cherry tomatoes (“Qianxi”) were washed by 5 min with distilled water and 20 mg/L chlorine dioxide solution,respectively.Then they were dried in the air,loaded into plastic tray and packed by PE film before being stored in room temperature (20±1) ℃.Untreated tomatoes were used as control.During the storage,total number of colonies on fruit surface,chroma,luminance,fruit firmness,soluble solids contents,titratable acid,lycopene,and incidence rate were measured.【Result】The number of colonies on fruit surface in treatment with chlorine dioxide solution for 48 hours was 0.1% of that in control and 4% of that in distilled water treatment,and extreme significant difference was observed (P<0.01).After 7 days,chroma value and luminance value of fruits treated with chlorine dioxide solution were 17.77 and 40.66,which were 2.53 and 0.62 higher than that of the control,and were 1.21 and 0.51 higher than that of distilled water treatment;fruit firmness and soluble solids were 2.39 kg/cm2 and 7.43%,respectively,which were 5.2% and 5.7% higher than that of distilled water treatment,but the treatment with chlorine dioxide solution had no significant difference compared to that of the control (P<0.05);titratable acid and lycopene were 0.93% and 2.63 mg/hg,respectively,which were 23.5% and 25.2% higher than that of the control,and were 10.7% and 9.1% higher than that of distilled water treatment. The incidence rates were reduced by 29.5% and 25.0% compared with the control and distilled water treatment respectively,and extreme significant difference existed (P<0.01).【Conclusion】Washing with 20 mg/L chlorine dioxide solution significantly enhanced shelf quality of the film packaging cherry tomato. |
| Key words: cherry tomato chlorine dioxide solution film packaging shelf quality |
