为降低鲜切菠萝蜜在贮藏和流通过程中出现的褐变、胀袋、质地软化等问题，采用两种不同的保鲜方式（静电场联合低温、二氧化氯溶液处理联合低温）贮藏鲜切菠萝蜜，对其进行感官评价，并测定其菌落总数、色泽、硬度、可溶性固形物、可滴定酸、相对电导率和维生素C含量，比较不同保鲜方式下鲜切菠萝蜜的品质变化。试验发现：与对照组相比，静电场保鲜可显著（P<0.05）延缓鲜切菠萝蜜的外观、色泽、硬度、可溶性固形物的下降以及可滴定酸、相对电导率的上升。二氧化氯液处理可减缓鲜切菠萝蜜的可滴定酸上升，但对鲜切菠萝蜜的外观、色泽、硬度和相对电导率具有负面影响。两种保鲜方式下，鲜切菠萝蜜的维生素C含量无显著差异，其含量介于5.66~7.24 mg/100 g之间；其菌落总数均小于1.0×103 CFU/g。综上分析，较于普通低温保鲜和二氧化氯处理联合低温保鲜，静电场联合低温贮藏鲜切菠萝蜜的保鲜效果更优，品质保持更好。

In order to reduce browning, bag swelling, and softening of the texture of fresh-cut jackfruit during storage and distribution, two different preservation methods (electrostatic field combined with low temperature and chlorine dioxide solution treatment combined with low temperature) were used to preserve fresh-cut jackfruit. A sensory evaluation was conducted, and the total bacterial count, color, firmness, total soluble solid contentF, titratable acid content, relative conductivity, and vitamin C content were determined to compare the quality changes in the fresh-cut jackfruit under different preservation methods. The results showed that compared with the control group, electrostatic field preservation significantly delayed (P<0.05) the decrease in appearance, color, firmness, and soluble solids, and increased the titratable acids and relative conductivity of the fresh-cut jackfruit. Chlorine dioxide solution treatment slowed down the increase in the titratable acid content of the fresh-cut jackfruit, but had negative effects on the appearance, color, firmness, and relative electrical conductivity. Both preservation methods had no significant effect on the vitamin C content of the fresh-cut jackfruit, which ranged from 5.66 mg/100 g to 7.24 mg/100 g, whereas the total bacterial count was less than 1.0×103 CFU/g. Our findings demonstrate that the electrostatic field combined with low temperature storage of fresh-cut jackfruit had superior preservation effects and maintained jackfruit quality more effectively than ordinary low-temperature preservation and chlorine dioxide treatment combined with low temperature treatment.

广东省重点研发计划项目（2020B02020800）；广东省现代农业产业技术体系优稀水果创新团队项目（2022KJ116）；广东省农业科学院团队建设和人才培养专项（202109TD；R2020PY-JG009）；“十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目（2022SDZG04）