| 摘要 |
[Objectives] This study was conducted to effectively prolong the shelf life of Hongxiangsu pear and maintain its excellent quality. [Methods] The fruit of Hongxiangsu pear were treated with 1.5% sodium alginate, 0.4 g/L natamycin and 2% chitosan for 3 min, respectively. Taking soaking treatment as control, the effects of different treatments on the weight loss rate, firmness, color difference, soluble solid content, titratable acid content, catalase activity and peroxidase activity of Hongxiangsu pear fruit during postharvest storage were studied at 25 ℃. [Results] The results showed that compared with the control group, single or compound treatments all delayed the decline of fruit firmness and color difference, better inhibited the increase of weight loss rate, and maintained higher soluble solids and total acid content. Physiologically, single and compound treatments all maintained the activities of peroxidase and catalase. Among them, the compound treatment of three reagents could improve the storage and fresh-keeping ability of Hongxiangsu pear. After 15 d of storage, the weight loss rate of the fruit treated with three reagents was lower than that of the blank group by 2.47%, and the color difference was lower than that of the blank group by 3.79. In terms of soluble solids, firmness, and other qualities, the fruit treated with the combination of the three reagents was superior to that treated with singe reagent or two reagents in pair. [Conclusions] Different compound coating treatments all showed positive effects on the preservation of Hongxiangsu pear, but before practical application and promotion, it is necessary to further explore the appropriate coating methods and proportions. |
