摘要
为探讨玉露香梨贮藏过程中蜡质成分及超微形态结构的变化,研究不同浓度1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对贮藏过程中玉露香梨蜡质成分及超微形态结构的影响。结果表明:玉露香梨果皮蜡质成分主要由烷烃类、烯烃类、酯类、醇类、不饱和脂肪酸、饱和脂肪酸、醛类等物质组成,其中烷烃类化合物是玉露香梨蜡质组成的主要成分。1.0μL/L 1-MCP处理可降低玉露香梨果实失重率,抑制贮藏过程中果实硬度下降和果实表皮蜡质的积累,同时可抑制贮藏过程中烷烃类、烯烃类和醇类化合物的增加,以及脂肪酸类化合物的降低。
The effects of 1-methylcyclopropene(1-MCP)treatment with different concentrations on wax composition and ultrastructure of Yuluxiang pears during storage were studied.The results showed that the wax composition of Yuluxiang pear peel were alkanes,alkenes,esters,alcohols,unsaturated fatty acids,saturated fatty acids,and aldehydes,among which alkanes were the main components of the wax composition of Yuluxiang pears.1.0μL/L 1-MCP can reduce the weight loss rate of fruit,inhibit hardness decrease and accumulation of cuticular wax.At the same time,it can inhibit the increase in alkanes,olefins and alcohols,and the decrease in fatty acid compounds during storage.
作者
张微
赵迎丽
杨志国
王亮
陈会燕
ZHANG Wei;ZHAO Yingli;YANG Zhiguo;WANG Liang;CHEN Huiyan(College of Food Science and Engineering,Shanxi Agricultural University,Taiyuan 030031,Shanxi,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第17期21-29,共9页
Food Research and Development
基金
山西省中央引导地方专项项目(YDZX2019400001463)
山西省农业科学院应用基础研究计划项目(YCX2020YQ10)
山西省农业科学院农业科技创新工程项目(YGC2019TD05)。
关键词
玉露香梨
1-甲基环丙烯
蜡质成分
超微形态结构
常温
Yuluxiang pear
1-methylcyclopropene
wax composition
ultrastructure
ambient temperature
