SO<sub>2</sub>熏蒸对冷害初期石榴品质的改善作用研究

SO₂熏蒸对冷害初期石榴品质的改善作用研究

摘要: 在5℃条件下,研究不同浓度SO2处理石榴冷害果后其品质的变化,结果表明,SO2处理可有效抑制冷害后果皮的继续褐变与贮藏期对总酸的消耗,并保持细胞膜的完整。与对照相比采用浓度为1000μL/L SO2处理效果最好:120d时褐变指数0.21;总酸含量0.37%;色差值61.32;相对电导率17.23%;腐烂率6%,可以较好的维持果实的品质。

Abstract: Quality changes of the chilling injury pomegranate treated with SO2 with different concentration was studied. The results showed that the SO2 treatment could inhibit the continue browning of peel and consumption of the total acid and also keep the intact of membrane. Compared with the control, 1000μL/L SO2 was the best and could maintained the quality of the fruit better:browning index was 0.21, total acid contentment was 0.37%, color difference was 61.32, electricity was 17.32% and the rot rate was 6%.