摘要
1-甲基环丙烯(1-M CP)可以显著延迟香蕉果实软化,但1-M CP对综合食用品质变化的影响不甚清楚。该试验以国产品种广东高州矮香蕉为试材,用200 nL/L 1-M CP处理24 h后贮藏于20℃条件下,分析了1-M CP对香蕉综合品质的影响。结果表明:1-M CP处理显著地降低了香蕉果肉中可溶性糖和可溶性固形物含量的上升速率,延缓了果实硬度的下降。1-M CP能延缓香蕉果实的后熟进程,但并不会降低香蕉的综合食用品质。即使外源乙烯的加入也不能加快1-M CP处理后香蕉果实的后熟进程。
1-methylcyclopropene （1-MCP） can prolong the shelf life of banana fruits remarkably. But there are seldom research results of 1-MCP impact on the quality indexes of food. Banana fruits（Guangdong Gaozhou＇ai） were treated with 200 nL/L 1-MCP for 24 h then held in air at 20℃. Results show that the rate of increasing in the level of soluble sugar and soluble solids content of the fruit pulp is reduced. Meanwhile, the rate of declining in firmness of the fruit is much lower than that of control fruit. The results suggest that 1-MCP can be applied to delay the process of postharvest ripening of banana without reducing nutrient values. However, exogenous ethylene cannot accelerate the ripening of banana fruits after 1-MCP treatment.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2006年第9期270-272,共3页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家自然基金资助项目(30070536)
关键词
香蕉
1-甲基环丙烯
外源乙烯
采后品质
banana
1-methylcyclopropene
exogenous ethylene
postharvest quality
