摘要本研究报道一种胡柚鲜果的保鲜贮藏方法，即：成熟后采摘的鲜果在1.0% CaCl2溶液浸泡20分钟后，用透明的保鲜膜包裹1层，在贮藏4个月后，鲜果外观较完好、无明显菌斑。鲜果在0.01% KMnO4溶液中浸泡20分钟后，用透明的保鲜膜包裹1层，在贮藏6个月后，外观完好、无明显菌斑。鲜果在0.15 g/L水杨酸溶液中浸泡20分钟后，用透明的保鲜膜包裹1层，贮藏5个月后，外观完好、无明显菌斑。鲜果在1.0% CaCl2+0.01% KMnO4溶液，或者0.01% KMnO4+0.15 g/L水杨酸溶液，或者1.0% CaCl2+0.01% KMnO4+0.15 g/L水杨酸溶液中浸泡20分钟后，再用透明的保鲜膜包裹1层，在贮藏8个月后，外观较完好、无明显菌斑。本方法适宜胡柚鲜果的长期贮藏。71038

Abstract The storage method of Citrus changshan fruit was produced in the study. Fresh fruit picking after maturity treated with 1.0% CaCl2 solution soak for 20 minutes, wrapped with transparent preservative film a layer, and stored after 4 months, fruits’ appearance were intact, no significant bacterial plaque. Fresh fruit in the 0.01% KMnO4 solution soak for 20 minutes, with transparent preservative film wrap a layer, and after 6 months, appearance were intact, no obvious plaque. Fresh fruit in 0.15 g / L salicylic acid solution for 20 minutes, with transparent preservative film a layer, after 5 months, appearance were intact and no obvious plaque. Fresh fruit in 1.0% CaCl2 and 0.01% KMnO4 solution, or 0.01% KMnO4 and 0.15 g / L salicylic acid solution, or 1.0% CaCl2, 0.01% KMnO4 and 0.15 g / L salicylic acid solution for 20 minutes, with transparent preservative film wrap a layer, and after 8 months, the appearance were relatively intact, no significant plaque. This methods are suitable for long-term storage of Citrus changshan fruit.

毕业论文关键词：胡柚； 保鲜技术； 储藏期； 生理指标

Keyword: Citrus changshan；Preservation technology；Storage；physiological character

目    录

目录 3

引言 4

1 材料与方法 4

  1.1 材料与仪器 4

    1.1.1 实验材料 4

    1.1.2 实验仪器 4

  1.2 方法 4

    1.2.1 保鲜处理 4

      1.2.1.1 不同氯化钙浓度处理 4

      1.2.1.2 不同高锰酸钾浓度处理 4

      1.2.1.3 不同水杨酸浓度处理 5

      1.2.1.4 一甲基环丙烯（1-MCP）的处理 5

    1.2.2 储藏期生理指标测定 5

      1.2.2.1 果实处理 5

      1.2.2.2 酶液提取 5

      1.2.2.3 丙二醛（MDA)含量的测定 6

      1.2.2.4 超氧化物歧化酶（SOD）活性测定 6

      1.2.2.5 过氧化物酶（POD）活性测定 6

      1.2.2.6 过氧化氢酶（CAT）活性测定 6

      1.2.2.7 抗坏血酸过氧化物酶（APX）活性测定 6

2 结果与分析 6

  2.1 不同保鲜方法对胡柚鲜果的保鲜效果