摘要
以白肉火龙果新品种晶红龙为试验材料,研究3种不同浓度的1-MCP处理对低温贮藏期火龙果品质的影响。结果表明,1-MCP熏蒸处理的整体效果优于对照,在贮藏前期(0～24 d)对抑制火龙果果实呼吸作用具有一定的作用;对照在贮藏18 d后出现腐烂,1-MCP处理贮藏期可延长3 d^6 d;1-MCP处理延缓了可滴定酸和VC含量的下降,抑制还原糖含量增加,显著延缓火龙果贮藏期的品质劣变。综合来看,以0.5μL/L和1.0μL/L 1-MCP处理对维持冷藏期间果实的保鲜效果最好。
The fruits of Hylocereus undatus were treated by 1-MCP solution with three different concentrations to study the effect of 1-MCP on quality of pitaya fruits under cold storage.The results showed that 1-MCP fumigation of the overall effect than the control, early in storage （0-24 d） to inhibit respiration Pitaya fruit has a certain effect; control after 18 days in storage rot, l-MCP treatment may extend the storage period 3 d-6 d; 1- MCP treatment delayed the Vc content of titratable acid and a decline in inhibition of reducing sugar content increased significantly delay the dragon fruit quality deterioration during storage. On the whole, 0.5 uL/L and 1.0 uL/L 1-MCP treatment during cold storage maintain the best fresh fruit.
出处
《食品研究与开发》
CAS
北大核心
2012年第7期180-184,共5页
Food Research and Development
基金
贵州省农业科学院基金项目[黔农科合(基金)09012号]
贵州省农业科学院专项资金项目(院ZX[2007]011号
黔农科院院专项[2011]010号)
贵州省科技体制改革专项资金项目(黔科合体Z字[2008]4009号)
