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投稿时间：2023-04-20
投稿时间：2023-04-20
中文摘要: 为保持蟠枣果实采后贮藏品质和商品性，以新疆蟠枣为试材，考察H2O2 纳米雾化结合微孔保鲜袋处理对蟠枣贮藏品质的影响。结果表明，未使用微孔保鲜袋包装处理的蟠枣在贮藏20 d 后出现明显的失水皱缩，品质显著下降；微孔保鲜袋包装结合1% H2O2 纳米雾化处理保鲜效果显著优于仅使用微孔保鲜袋，可显著抑制果实失水软化、红变，延缓蟠枣果实中可溶性固形物（total soluble solid，TSS）、维生素C（vitamin C，VC）等物质的损失速率，维持相对较高的抗氧化酶活性。通过相关性分析表明，果实品质指标与抗氧化酶活性之间显著相关。因此，微孔保鲜袋包装结合1% H2O2纳米雾化处理是一种应用于蟠枣采后贮藏的有效保鲜方法。
Abstract:To maintain the post-harvest storage quality and commercial value of Panzao（a jujube variety produced in Xinjiang），this study investigated the effect of H2O2 nanoparticle atomization combined with microporous plastic bag on the storage quality of Panzao.The results showed that Panzao not treated with microporous plastic bags exhibited significant water loss and wrinkling，and a notable decline in quality after 20 days of storage.The preservation effect of using microporous plastic bags combined with 1% H2O2 nanoparticle atomization treatment was significantly better than that using microporous plastic bags alone.The combined treatment significantly inhibited water loss，softening，and reddening of the fruit，slowed down the rate of loss of substances such as total soluble solids（TSS）and vitamin C（VC）in the Panzao，and maintained relatively high antioxidant enzyme activity.Correlation analysis indicated a significant relationship between fruit quality indicators and antioxidant enzyme activity.Therefore，the combination of microporous plastic bags and 1% H2O2 nanoparticle atomization treatment is an effective preservation method for post-harvest storage of Panzao.
keywords: Xinjiang Panzao H2O2 nanoparticle atomization microporous plastic bag antioxidant enzymes correlation analysis
文章编号：202415010 中图分类号： 文献标志码：
基金项目:三师图木舒克市科技特派员创新创业项目（KJ2022CX03）；兵团农业科技创新工程专项计划项目（NCG202226）；国家现代农业产业技术体系岗位科学家项目（CARS-30-5-04）
| 作者 | 单位 |
| 郭慧静1，刘战霞1，李斌斌1，张有成2，金新文1 *，赵志永1* | 1.新疆农垦科学院农产品加工研究所，新疆 石河子 832000；2.图木舒克市绿糖心冬枣种植专业合作社，新疆 图木舒克 844000 |
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