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许多研究报道ClO能够增强植物的抗病性并对果实腐烂有明显的抑制作用。曾柏全等研究表明，ClO处理有利于藤捻葡萄的保鲜贮藏。牛瑞雪等报道适宜浓度的ClO处理对猕猴桃果实贮藏后期的腐烂有明显的抑制作用。本试验发现ClO处理降低了果实在冷藏期间的腐烂程度。可能原因是ClO提高果实的抗病能力和抗氧化能力，有效抑制了果实的腐烂变质；同时，其具有很强的杀菌能力，能有效杀死微生物。ClO处理对果实在冷藏期间失重率的影响不显著，这与ClO对青椒的处理效果类似。
POD和PAL是与植物体抗性密切相关的两种酶，PAL活性的高低是植物抗病能力大小的重要指标。有研究表明，当植物受到病原菌侵害时，POD和PAL的活性升高，抗氧化性加强、木质素合成、次生代谢加快，以抵抗病原菌的侵染。试验结果表明，在整个贮藏过程中，处理果的POD活性始终高于对照。50mg·L处理的效果最显著。这表明ClO处理有效地提高了果实的POD活性，减少了果实内的HO积累，有效延缓了果实衰老。ClO处理可以抑制果实PAL活性的下降，尤其在贮藏后期表现得更为明显。这说明ClO处理减少果实腐烂与诱导果实PAL活性的上升有密切关系。
4结论
采后ClO处理有助于去除果实表面的菌落，显著降低果实的腐烂程度，效果与浓度大小成正比，但对重量损失无明显效果；ClO处理延缓了果实硬度下降和可滴定酸含量的损失，降低了果实呼吸速率和乙烯释放速率，最有效的处理浓度是50mg·L。在贮藏期间，通过定期测定果实品质和统计腐烂率，综合评定后认为ClO应用于冷藏‘红富士’苹果保鲜的适合浓度为50mg·L。
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