摘要
[目的]为芒果的远途运输和贮藏保鲜提供依据。[方法]用扑海因、甲基托布津、施保功和自制保鲜剂浸泡红象牙芒果果实,然后分别置于8、111、4℃贮藏,研究芒果最适宜的贮藏保鲜技术。[结果]红象牙芒果的最适贮藏温度为11℃,最佳药剂为自制保鲜剂,保鲜期可达50 d左右,腐烂指数为6.67,远低于其他处理。随着贮藏时间的延长,芒果的失重率增加,果实硬度下降。较低的贮藏温度更能有效延缓果实硬度下降的速度和幅度,延长贮藏期。81、11、4℃低温处理可以有效推迟芒果呼吸高峰到达的时间,且随着温度的降低,呼吸高峰到达的时间后移,峰值降低。[结论]红象牙芒果的最佳贮藏条件为:贮藏温度11℃,浸果药剂是自制保鲜剂。
[Objective] The aim was to provide the basis for the transport in long distance and storage and fresh-keeping of mango. [Method] Iprodione, thiophanate methyl, sporgon and serf-made preservative were used to soak the fruit of Hongxiangya mango and then the fruit was stored at 8, 11 and 14 ℃, resp. The optimum storage and fresh-keeping technique of w, ango was studied. [ Result] The optimum storage temperature of Hongxiangya mango was 11 ℃, the optimtan medicament was serf-made preservative, preservation period was about 50 d and the rot index was 6.67, which was far lower than that of other treatments. The weight loss rate of mango was increased and fruit firmness was decreased with the prolonging of the storage time. The lower storage temperature could delay the decreasing speed and range of fruit firmness and prolong the storage time effectively. Low temperature treatment of 8, 11 and 14 ℃ could postpone the arrival time of respiratory climacteric of mango effectively, and the arrival time of respiratory peak was delayed and peak value was decreased with the decrease of temperature. [ Conclusion] The optimum storage conditions of Hongxiangya mango were that the storage temperature was 11 ℃ and the medicament of soaking fruit was self-made preservative.
出处
《安徽农业科学》
CAS
北大核心
2008年第28期12492-12493,共2页
Journal of Anhui Agricultural Sciences
关键词
芒果
低温
贮藏保鲜
Mango
Low temperature
Storage and fresh-keeping
