摘要
以肥城桃为试材,在室温22～24℃和低温(6±2)℃下,1-甲基环丙烯和水杨酸的浓度分别为0.10g/L和0.12g/L,在储藏前分别对肥城桃进行浸泡。储藏过程中对肥城桃品质影响的结果表明:在室温下,两种试剂均能明显抑制肥城桃硬度、可溶性固形物和含酸量的变化,且1-甲基环丙烯的抑制能力大于水杨酸;在冷藏条件下,对肥城桃的影响均低于室温条件下,但低温加储前处理更能有效地抑制肥城桃硬度下降,提高VC含量,延长保质期。
The changes of quality of the Feicheng-peache treated by 0.1g/L SA and 0.12/L 1-MCP during storage were studied at room temperature 22～24℃ and low temperature （6±2）℃. The results showed that at room temperature, the firmness, contents of total soluble solids and the contents of acid of the Feicheng-peaches were inhibited by the two solvents, and the effects 1-MCP were more obvious. On chilling storage condition the firmness of Feicheng-peaches tread by the above two solvent reduced, content of VC, increased and quality preservation time was prolonged.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第10期523-525,共3页
Food Science
关键词
水杨酸
1-甲基环丙烯
肥城桃
品质
salicylic acid
1-methylcyclopropenl
Feicheng-peaches
quality
