苯甲酸处理对富士苹果保鲜效果的影响OA

This study aimed to explore the effect of benzoic acid on preservation of apples.'Fuji'apples were used as test materials,the fruits were soaked in 0.05％sodium hypochlorite for 1 min disinfected,washed and dried with sterile water,after spraying different concentrations of benzoic acid treatment.The fruits were stored at room temperature(20±1)℃ for 39 days and low temperature(0±0.5)℃ for 148 days.The effects of benzoic acid on fruit respiration rate,ethylene release rate,color,firmness,soluble solids content,titratable acid content were studied.The results showed that benzoic acid treatment reduced the respiration rate and ethylene release rate,inhibited fruit softening,and delayed the decrease of soluble solids and titratable acid contents.In the initial screening of benzoic acid treatment concentrations,the preservation effect of 10 mg/L benzoic acid treatment was better than that of 100 mg/L and 1,000 mg/L treatments during the shelf life.Upon optimization of benzoic acid treatment concentration,the 10.0 mg/L benzoic acid treatment still had the best preservation effect during the shelf life at room temperature.During low temperature storage,the preservation effect of 25.0 mg/L benzoic acid treatment was superior to other treatments.