异抗坏血酸钠处理对杏梅采后货架品质的影响

摘要

为研究异抗坏血酸钠处理对杏梅采后货架品质的影响,采用不同浓度异抗坏血酸钠(0.5％、1.0％、1.5％),在-20 kPa负压状态下,对杏梅处理2 min,然后于(25±1)℃,85％～90％湿度(RH)条件下贮藏.通过测定杏梅在货架期间的品质指标来比较不同浓度异抗坏血酸钠处理下杏梅的生理品质.结果表明,不同浓度的异抗坏血酸钠处理有效延缓了果实可溶性固形物含量、可滴定酸含量的下降,在一定程度上抑制了果实腐烂的发生,其中1.0％浓度的效果最佳在此基础上,采用常压浸泡和-20 kPa负压渗透处理杏梅,结果表明,-20 kPa负压渗透处理杏梅有效延缓了果实可溶性固形物含量的下降,降低了果实的腐烂发生率.得出结论,1.0％异抗坏血酸钠结合-20 kPa负压渗透处理杏梅,杏梅的贮藏效果最好.%Effects of sodium isoascorbate on the postharvest quality of apricot (Pruns armeniaca L.)fruit were investigated in this study.Apricots were treated with 0.5％,1.0％ or 1.5％ sodium isoascorbate for 2 min under vacuum (-20 kPa)and then stored at (25 ±1) ℃,85％～90％ RH.The different physiological indicators were determinted to evaluate the preservation effect under different concentrations sodium isoascorbate.Results indicated that different treatment concentrations of sodium isoascorbate could effectively delayed the soluble solide content of fruit,and the decrease of tittatable acid content,which inhibited the rot of apricot to a certain extent.The concenttation of 1.0％ had the best effect.On the basis,apricot were treated with atmospheric pressure and negative prossure of-20 kPa.Results indicated that the decline of soluble solids content was delayed,the disease incidence was reduced.Negative pressure of-20 kPa showed better effects.In conclusion,1.0％ sodium isoascorbate and-20 kPa negative pressure infiltration treatment,apricot storage best.