不同保鲜剂纳米雾化熏蒸处理对冬枣贮藏品质改善的研究

李自芹; 李文绮; 谷天雨; 郭力萍; 陶登峰; 王晶晶; 党富民

doi:10.6048/j.issn.1001-4330.2026.01.008

不同保鲜剂纳米雾化熏蒸处理对冬枣贮藏品质改善的研究

Study on the improvement of storage quality of winter jujube by different preservative nanoparticle atomization fumigation treatments

摘要

摘要:
目的为了筛选出最适合冬枣采后贮藏保鲜的保鲜剂及保鲜方式，需探讨不同保鲜剂纳米雾化熏蒸处理对冬枣贮藏品质改善的研究。
方法以现采冬枣为试材，分别采用氯化钙（CaCl₂）、茉莉酸甲酯（MeJA）、二氧化钛(TiO₂)、1-甲基环丙烯（1-MCP）4种保鲜剂对其进行纳米雾化熏蒸处理，无保鲜剂处理作为对照（CK）。然后将所有样品置于1 ℃、相对湿度90%的保鲜库中贮藏，每隔10 d测定1次果实各项生理指标。
结果不同保鲜剂处理较CK，均不同程度地保持了冬枣果实的贮藏品质。在贮藏的第60 d，不同保鲜剂处理组仍保持着较高的硬度、较低的腐烂率，但CK组原果胶含量较MeJA、1-MCP、CaCl₂和TiO₂处理组分别降低了70、50、35和20 mg/g DW。
结论 MeJA纳米雾化熏蒸处理能更好地保持冬枣贮藏品质和营养物质。

Abstract:
Objective To select the most suitable preservatives and preservation methods for post harvest storage and preservation of winter jujube. Aim to evaluate the efficacy of nano-atomized fumigation using different preservatives in enhancing the post-harvest quality of winter jujube.
Methods Using freshly harvested winter jujubes as test materials, four different preservatives calcium chloride (CaCl₂), methyl jasmonate (MeJA), titanium dioxide (TiO₂), 1-methylcyclopropene (1-MCP) were used for nano atomization fumigation treatment. The treatment without preservatives was used as CK and stored in 1 ℃, 90% relative humidity preservation warehouse. Physiological indicators of the fruit were measured every 10 days.
Result Different preservative treatments maintained the storage quality of winter jujube fruit to varying degrees compared to CK. On the 60th day of storage, the different preservative treatment groups still maintained high hardness and low decay rate. Among them, the CK group had a decrease in pectin content of 70, 50, 35, and 20 mg/g DW compared to the MeJA, 1-MCP, CaCl₂, and TiO₂ treatment groups, respectively.
Conclusion MeJA nano atomization fumigation treatment can better maintain the storage quality and nutrients of winter jujube.

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