摘要
以3种叶菜(生菜、青菜、包菜)为试材,研究不同浓度1-MCP处理对其贮藏期间感官品质和生理生化的影响。结果表明,低浓度的1-MCP(1.0,2.0μL/L)处理能够保持叶菜中较高的叶绿素和VC含量,减少MDA的积累,延缓其衰老进程。但高浓度的1-MCP(3.0μL/L)处理,会抑制叶菜贮藏后期PAL的活性,降低叶菜的抗病能力,加速叶片腐烂。说明适当浓度的1-MCP对叶菜类蔬菜具有一定的保鲜效果。
Taking three kinds of leaf vegetables（lettuce,pakchoy,cabbage） as the materials,the effect was studied of 1-MCP under different concentrations on their sense character and chyme phenylalanine was researched.The results showed that treatments with lower concentrations of 1-MCP （1.0,2.0 μL/L） could manitain higher levels of the content of chlorophyll and VC,decrease accumulation of MDA,and delay senescent process.But the high concentration of 1-MCP（3.0 μL/L） inhibited the activity of PAL during the later storage,weakened the power of resisting disease,and accelerated leaf decay.It showed that 1-MCP at the suitable concentration had certainly effect to maintain leaf vegetables freshness.
出处
《食品与机械》
CSCD
北大核心
2010年第3期57-61,共5页
Food and Machinery
基金
安徽科技学院稳定人才基金项目(ZRC2007129)
