Effect of chlorine dioxide concentration on storage quality of Cuihong plum

Authors

ZHAO Zhi-bing, Guiyang College, Guiyang, Guizhou 550005, China
LIU Yong-ling, Guiyang College, Guiyang, Guizhou 550005, China
LI Ying, Guiyang College, Guiyang, Guizhou 550005, China
BA Liang-jie, Guiyang College, Guiyang, Guizhou 550005, China
LUO Dong-lan, Guiyang College, Guiyang, Guizhou 550005, China

Abstract

Objective: This study aimed to exploring the fresh-keeping effect of chlorine dioxide onCuihong plum, and then providing a new way for postharvest fresh-keeping technology of Prunus. Methods: Cuihong plum fruits were treated with different concentrations of chlorine dioxide (20, 40, 60 mg/L) and then refrigerated at (1.0±0.5) ℃. Results: Compared with the control group, the group treated with 40 mg/L chlorine dioxide significantly reduced the decay rate, respiratory intensity, polyphenol oxidase activity (P<0.05), and inhibited the color difference L^* value, hardness, soluble solids content, titratable acid content, V_C content, peroxidase activity, the total number of mold and yeast colonies of Prunus (P<0.05). Conclusion: Treatment with 40 mg/L chlorine dioxide has the best storage effect, which can delay the metabolic process of Cuihong plum and maintain good storage quality.

Publication Date

8-28-2021

First Page

153

Last Page

157

DOI

10.13652/j.issn.1003-5788.2021.08.026

Recommended Citation

Zhi-bing, ZHAO; Yong-ling, LIU; Ying, LI; Liang-jie, BA; and Dong-lan, LUO (2021) "Effect of chlorine dioxide concentration on storage quality of Cuihong plum," Food and Machinery: Vol. 37: Iss. 8, Article 26.
DOI: 10.13652/j.issn.1003-5788.2021.08.026
Available at: https://www.ifoodmm.cn/journal/vol37/iss8/26

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