宁夏枸杞鲜果保技术的研究.pdf

摘 要 本试验以宁杞1 号和宁杞7 号为材料，研究了采摘成熟度对枸杞贮藏的影响以及壳聚糖、ClO2 （二氧化氯）、1-MCP （1-甲基环丙烯）和优化处理在4 ℃条件下对枸杞保鲜效果的影响。通过定 期测定枸杞鲜果的腐烂率、含酸量、可溶性固形物、VC 以及POD 酶和CAT 酶活性并观察其变化规 律。研究结果如下： 1 试验确定了枸杞适宜贮藏的采摘标准为橘红色八九成熟带果柄的果实。 2.壳聚糖有利于枸杞鲜果的贮藏，浓度1.5%壳聚糖处理明显降低宁杞1 号果实的腐烂率，对 照相比腐烂率降低了 50.17%，延缓了果实贮藏后期可溶性固形物、VC 量的降低，壳聚糖可延缓 枸杞鲜果营养成分的消耗。壳聚糖处理对宁杞 1 号的保鲜更明显，保鲜时间可达 15 天。研究结 果表明，浓度为1.5%的壳聚糖处理效果较好。 3. ClO 显著延缓了枸杞鲜果的衰老，能有效的减少枸杞的腐烂。ClO 处理对枸杞鲜果的 VC 2 2 量和可溶性固形物的消耗有一定的延缓作用，但对可滴定酸的影响不大，保持了枸杞的品质。试 验结果表明适宜浓度有延缓MDA 含量的增加，并且ClO2 处理枸杞鲜果的POD 活性受到抑制，明显 低于对照，有益于枸杞鲜果的贮藏。40mg/LClO2 为比较合适的处理浓度，保鲜时间可达10 天。 4.1-MCP 对枸杞鲜果营养成分和生理指标的影响很小，由于腐烂丧失了果实的商品价值，枸 杞保鲜不是理想。 5.在4℃条件下，综合壳聚糖和ClO2 处理保持枸杞的腐烂率、可溶性固形物、VC 量并在降低 CAT 活性和POD 活性方面比单独处理有显著的效果，使枸杞保鲜时间达到20 天以上，为枸杞鲜果 商业化贮藏提供了理论依据和实用技术。 关键词：宁夏枸杞鲜果，壳聚糖，ClO2 ，1-MCP，保鲜 Abstract Fresh Lycium barbarum L. fruits of Chinese wolfberry NingqiNo.1 and Chinese wolfberry NingqiNo.7 were used to study the effect of harvesting time on storage properties of Lycium barbarum L. fruit and the keeping quality and Physiological changes during different fresh-keeping treatments ， such as Chitosan coating,chlorine dioxide,1-MCP, combination treatment.They are storaged under 4℃ temperature.And by regular determination of the indices of its rot rate titratable acid content,soluble solid content, VC,MDA POD and CAT enzylme activity .And observation of the change law of them during storage and preservation. There sults were as follows: 1 The experiment shows that the suitable harvest maturity of the Lycium barbarum L. should be picked at the best time when it is nearly ripe--there is70%to80%ripe color(jacinth) was identified of in the experiment. 2 Chitosan coating good for storage on Chinese wolfberry. Rot was reduced fruits of C