ClO_2对冬枣贮藏品质的影响.pdfVIP

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ClO_2对冬枣贮藏品质的影响.pdf

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Modern Food Science and Technology Vol.22 No.3(89) -1±0.5 PGVcPPO80dVcPG 6kg/kg PPO 80×10 The Effects of Chlorine dioxide (ClO ) on Quality of Winter Jujube 2 Zhang Sun-he, Zhang Chao Abstract: In this paper, the effects of chlorine dioxide (ClO ) treatment on storage quality of winter-jujube were investigated. The content 2 of soluble Pectin, vitamin C, the activity PG enzyme and PPO enzyme in the preserving winter-jujube treated by Chlorine Dioxide were researched. After 80d’s storage, the ratio of sound winter-jujube, the rigidity, the content of the vitamin C and the activity PG enzyme of the preserving winter-jujube were higher than the control. The soluble Pectin and the activity PPO enzyme of the preserving winter-jujube were -6 lower than the control. The results showed the quality of winter-jujube treated by 80×10 kg/kg Chlorine Dioxide was very good. The Chlorine Dioxide can preserve the winter-jujube. Keywords: Winter Jujube; Chlorine Dioxide; Preservation ClO 1.2 2 1.2.1 () 1.2.2 “”[1] 80dGY-1 ClO2 1.2.3 [3] 1.2.4 (PG) [2~6]1±0.5 [7] [7]