摘要
以磨盘柿为试材,通过对不同浓度1-甲基环丙烯(1-MCP)处理果实在减压冷藏期间主要生理生化指标、贮藏品质变化规律的分析,探讨了1-MCP处理对果实减压冷藏保鲜效果的影响。结果表明:1-MCP处理明显抑制了减压贮藏果实硬度、可溶性单宁含量的下降;同时也较好的抑制了果实可溶性固形物(去除单宁后)、丙二醛、膜相对透性和PPO活性的升高,并且能使果实在贮藏期间保持较高的SOD活性,但对可滴定酸含量的变化没有显著影响;减压贮藏果实适宜的1-MCP处理浓度为1.0μL/L。
The effects of different concentration 1-MCP treatment on the fruit of Mopan persimmons during Hypobaric refrigeration were studied by analysis of storage and physiological properties of the fruit. The results showed that 1-MCP treatment had remarkable effect on the inhibition of the decline of fruit firmness and soluble tannin content. Meanwhile it inhabited the increase of total soluble solids content （after removing soluble tannin） , MDA, membrane relative permeability and PPO activity, and kept a high SOD activity, but had no remarkable effect on titratable acidity content. The result also indicated that the feasible concentration of 1-MCP was 1.0 μL/L.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第1期202-205,共4页
Food and Fermentation Industries
基金
国家科技支撑项目"生鲜农产品现代物流保鲜技术研究"资助(2006BAD30B01)
