摘要
采用三种不同浓度的1-MCP对日本“明宝”草莓进行保鲜处理,浓度分别采用0.25、0.5和0.9μl/L,定期检测硬度、可溶固形物、叶绿素、多酚氧化酶、呼吸强度和丙二醛指标。结果表明,1-MCP能较好的保持果实硬度,减缓了可溶固形物的升高,阻止了叶绿素的降解,抑制了多酚氧化酶活性的增高;但是对呼吸强度的影响不明显,而且高浓度1-MCP促进了丙二醛含量的增大。
The effect 1-MCP of different concentrations which were 0.25, 0.5 and 0.9 μ 1/L on strawberry fruit fresh-keeping were studied in this paper. The hardness, total soluble solids （TrS）, chlorophyll, polyphenol oxidase（PPO）, respiration and malondialdehyde（MDA）were evaluated. The results indicated that the treatment of 1-MCP could maintain the hardness of strawberry fruit. 1-MCP could also block increasing of TrS and decreasing of the chlorophyll, increasing of the PPO. However, the effect of 1-MCP is not obvious in respiration, and it accelerated the increasing of MDA.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第11期513-516,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-甲基环丙烯
保鲜
草莓
1-methylcyclopropene
fresh-keeping
strawberry
