摘要
以中华寿桃为试材,研究了乙醇(300μL/L)和1-甲基环丙烯(1-MCP)(1μL/L)处理对其贮藏过程中冷害发生的影响。试验结果表明,1-MCP、乙醇熏蒸处理既明显地抑制了中华寿桃因低温冷害导致的果肉褐变,又能保持其风味、脆度。冷害导致的褐变与多酚氧化酶活性以及总酚含量的变化相关,贮藏过程中,多酚氧化酶活性呈先上升后下降的峰型变化,两种处理均降低了该酶活性的上升速度,延迟了峰值出现的时间,果实总酚含量也相对较高。1-MCP和乙醇处理还有效地抑制可滴定酸含量的降低和丙二醛含量的增加。
In order to inhibit the chilling injury and prolong the storage life, zhonghuashou peaches were treated with 1-MCP and ethanol, then stored at -1～0℃. The results showed that, 300μL/L ethanol, 1μL/L1-MCP significantly inhibited the flesh browning caused by chilling injury and had good effect on keeping taste, crispness and preventing woolliness. The browning was associated with the changes of PPO activity and total phenols. During storage, PPO activity first went up, then went down, a peak appeared. 1-MCP and ethanol treatments reduced the rising slope compared with control, and retarded the time when peak value occurred. 1-MCP and ethanol treatments also had good effects in keeping titratable acid and restrained the increase of malondialdehyde.
出处
《保鲜与加工》
CAS
2009年第3期33-37,共5页
Storage and Process
基金
国家十一五科技支撑项目(2006BAD22B05-06)
