CAJ | 학술논문

为研究ClO2处理对采后甜樱桃果实病害抑制效果与品质的影响，本试验分别采用20、30、50 mg/L的ClO2溶液浸泡处理甜樱桃3 min，晾干后接种青霉菌和灰霉菌，将接种果实置于0±1℃温度下贮藏，分析测定贮藏期间果实病斑面积及多酚氧化酶（ PPO）和过氧化物酶（ POD）活性。结果表明，ClO2能够抑制青霉菌和灰霉菌发病程度，还可显著提高PPO和POD 酶活性，延长甜樱桃贮藏期。
위연구ClO2처리대채후첨앵도과실병해억제효과여품질적영향，본시험분별채용20、30、50 mg/L적ClO2용액침포처리첨앵도3 min，량간후접충청매균화회매균，장접충과실치우0±1℃온도하저장，분석측정저장기간과실병반면적급다분양화매（ PPO）화과양화물매（ POD）활성。결과표명，ClO2능구억제청매균화회매균발병정도，환가현저제고PPO화POD 매활성，연장첨앵도저장기。
In order to study the effects of ClO 2 on inhibiting postharvest diseases and quality of sweet cherry, the fruits were soaked in 20, 30 and 50 mg/L ClO2 for 3 minutes respectively .After dried, the fruits were inoculated with penicillium and Botrytis allill.The inoculated fruits were stored at 0 ±1℃,and the dis-ease spot area on fruits was determined , as well as polyphenol oxidase ( PPO) and peroxidase ( POD) activi-ties.The results showed that ClO 2 could inhibit the occurrence of penicilliosis and gray mold ,and increase the activities of PPO and POD significantly , so the storage period could be prolonged .