摘要
采用质构仪对不同浓度1-甲基环丙烯(1-MCP)处理的日本“明宝”草莓的质构特性进行研究,1-MCP浓度分别采用0、0.25、0.5和0.9μl/L。结果表明,在对照组中,草莓果实的硬度、僵化度、回复能量、平均负荷随时间呈不断下降的趋势,断裂力、断裂能量总的趋势呈上升态。不同浓度的1-MCP对草莓的硬度、僵化度和断裂能量的影响较大,而对断裂力、回复能量和平均负荷的影响不明显。
The texture-properties of strawberry which treated with 1-methylcyclopropene （1-MCP） of different concentrations were detected during the experiment with the texture analyzer in this paper. The concentrations of 1-MCP were 0, 0.25, 0.5 and 0.9μl/L. The result showed that the hardness, rigidityl, recoverable work done and mean load of strawberry decreased during fresh- keeping in the control group, but the fracture force 1 and 1 ^st fracture drop off increased during fresh-keeping in the control group. The effects of different concentrations of 1-MCP on hardness, rigidity 1 and 1 ^st fracture drop off of strawberry were obvious, but the effects of different concentrations of 1-MCP on the fracture force 1, recoverable work done and mean load of strawberry were not obvious.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第11期41-44,共4页
Food Science
基金
江苏省教育厅自然科学基金项目(2004031TSJA141)
关键词
1-MCP
保鲜
质构性能
草莓
1-methylcyclopropene（1-MCP）
fresh-keeping
texture properties
strawberry
