摘要
研究不同浓度1-甲基环丙烯(1-MCP)处理对梨枣低温(0±1)℃贮藏生理的影响。结果表明:1-MCP处理在一定程度上可减慢梨枣中VC和可滴定酸含量的损失,减缓失重率的上升和转红指数的增加,但对呼吸强度的影响不明显。0.5mg/L 1-MCP可以明显延缓梨枣相对电导率和丙二醛(MDA)含量的增加。
The physiological changes of pear Jujube treated with 1- methylcyclopropene（1-MCP） at low temperature （ 0℃ ± 1℃ ） storage were studied. The results showed that 1-MCP treatment could retard the Joss of the content of Vc and titratable acidity at a certain extent, slowed down the loss of water and index of turn red,but had no effect on respiration rate. 0.5 mg/L 1-MCP treatment could obviously post- pone the increasing of relative conductivity and MDA content.
出处
《食品与机械》
CSCD
北大核心
2013年第1期199-201,246,共4页
Food and Machinery
基金
校科技创新基金项目(编号:2006020)
关键词
1—MCP
梨枣
贮藏
生理
相对电导率
呼吸强度
丙二醛
转红指数
l-MCP
pear jujube
storage
physiology
relative con-ducfivity
respiratory rate
MDA
index o
turn red
