不同保鲜剂对米枣采后贮藏品质的影响

探索不同保鲜剂对米枣贮藏过程中品质指标的影响。以绵阳“米枣”为试材，采后用复合保鲜剂涂膜、壳聚糖涂膜和1-MCP处理后，置于温度(4±1)℃的冷藏库贮藏，测定贮藏过程中转红率、腐烂率、质量损失率、硬度、VC、可溶性糖、可滴定酸和可溶性固形物等各项品质指标的变化。结果表明：与对照组相比，处理组能不同程度的保持米枣的硬度，延缓成熟进程和品质下降。复合保鲜剂处理组贮藏至30d时，硬度为13.54kg/cm2，转红率、腐烂率和质量损失率分别为69%、16.3%和1.21%，VC含量为270mg/100g，可溶性糖含量、可滴定酸含量和可溶性固形物含量为14.1%、0.2%和20%，各项品质指标均优于其他处理组和对照组。

Effects of Different Anti-staling Agents on Qualities of Mi Zao , Jujube during Postharvest Period ,

Anti-staling agents, chitosan and 1-MCP, were used on Mi Zao, jujube from Mianyang after harvesting then stored at (4±1) ℃ to observe the quality change of Mi Zao, jujube under different treatments. During the storage, the hardness, the rates of turn red, rot and weight loss were determined; the changes of vitamin C, soluble solids, titratable acid and soluble sugar were also analyzed. The results showed that the treatment groups could keep the hardness of Mi Zao, jujube in various degrees, delayed the maturation process and kept the quality of Mi Zao, jujube as compared with untreated group. After 30 days, storage, the group treated with the combined anti-staling agents were better than other groups, its hardness is 13.54 kg/cm2, the rates of turn red, rot and weight loss were 69%, 16.3% and 1.21%, respectively. The content of vitamin C was 270 mg/100 g. The content of soluble sugar, titratable acid and soluble solids were 14.1%, 0.2% and 20%, respectively.