摘要
研究1-MCP处理结合冰温贮藏对富士苹果感官品质、生理生化以及相关酶活性的影响。结果表明:1-MCP处理能完全抑制富士苹果在贮后货架期间果实腐烂,延长货架期,显著地降低果实的呼吸强度、乙烯生成速率,保持果实硬度、可溶性固形物含量,抑制多酚氧化酶(PPO)、脂氧合酶(LOX)活性,有效地诱导过氧化物酶(POD)、过氧化氢酶(CAT)活性峰的出现,且冰温贮藏可使1-MCP更好地发挥作用。
The effect of 1-methylcyclopropene combined with controlled freezing point storage on the physiology and quality of Fuji apple were investigated. The results showed that the fruit＇s rot was completely inhibited and the shelf life was prolonged by treatment with 1-methylcyclopropene treatment,which significantly reduced the fruit＇s respiration intensity and ethylene production rate,maintained the firmness and soluble solid content of fruit,inhibited the activity of polyphenoloxidase（PPO） lipoxygenase（LOX）,effectively induced the appearance of activity peaks of peroxidase（POD） and catalase（CAT）. And controlled freezing point storage improved the effect of 1-MCP.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第24期369-373,共5页
Science and Technology of Food Industry
基金
国家科技支撑项目(2012BAD38B01)
天津市农业科技成果转化与推广项目(201002020)
关键词
富士苹果
冰温
1-MCP
货架期
Fuji apple
controlled freezing point
1-MCP
shelf life
