摘要
以桑葚为试材,研究采后低温(0～2℃)条件下1-MCP对桑葚VC、叶绿素、可滴定酸、硬度、呼吸强度和腐烂的影响。结果表明,1-MCP可以减缓桑葚中VC的分解和转化,但1-MCP处理间差异并不大。在前48h,1-MCP不能延缓叶绿素的降低,但是48h后,1-MCP处理均可较好的维持叶绿素的含量。对照组的可滴定酸含量缓慢下降,1-MCP处理组的可滴定酸含量先升高后降低。400nL/L的1-MCP处理可抑制桑葚硬度下降。1-MCP处理不能降低桑葚的呼吸强度。1-MCP用量为600nL/L时可较好地抑制桑葚的腐烂,但是用量为800nL/L时反而会增加桑葚的腐烂率。
Mulberry was treated with 1-methylcyclo-propene（1-MCP）before storage at 0-2℃,and changes in vitamin C,chlorophyll,titratable acid,hardness,respiration intensity and decay during the storage were determined.Results showed that 1-MCP treatment delayed the decline of hardness,vitamin C content and chlorophyll after 48 hours,and titratable acid content even with a slight increase in the beginning.Also,1-MCP treatment decreased the rate of decay of mulberry.Meanwhile,no obvious decrease in respiration intensity of mulberry was observed.However,no linear correlation between the rate of decay and the concentration of 1-MCP was found,which suggests that there is an optimum 1-MCP concentration for preventing the decay of mulberry.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第2期310-313,共4页
Food Science
