摘要
为保持"大久保"桃冷藏期间良好的品质,延长贮藏时间,本研究采用1-MCP(1.0μL/L)和预贮(8℃5 d转入0℃)的方法,对采后"大久保"桃果实进行处理,测定了0℃冷藏期间果实呼吸、乙烯和品质的变化。结果表明,1-MCP处理能够明显抑制桃果实冷藏期间的呼吸速率和乙烯释放速率,延缓了果实的软化,抑制可溶性固形物(SSC)上升,降低果实的褐变指数和腐烂指数;1-MCP结合预贮处理可以有效预防冷害发生,进一步减少果实褐变和腐烂。
In order to maintain the higher quality of ＇Okubao＇ peach during cold storage and to extend storage time,the treatments of the 1-MCP（1.0 μL/L） and prestorage（8 ℃ 5d into 0 ℃） were applied to postharvest ＂Okubao＂ peach fruits.The fruits respiration,ethylene production and quality were determined during cold storage at 0 ℃.The results showed that 1-MCP treatments inhibited respiration rate and ethylene production rate of peach fruits,delayed fruit softening,suppressed the increase of soluble solid content,and decreased the browning index and decay index.The combination of 1-MCP and prestorage prevented effectively the chilling injury,and further decreased the browning and decaying of peach fruits.
出处
《食品研究与开发》
CAS
北大核心
2013年第9期107-110,共4页
Food Research and Development
基金
河北省自然科学基金(C2010001603)
关键词
桃
1-MCP
预贮
呼吸
乙烯
品质
peach fruit
1-MCP
prestorage
respiration
ethylene
quality
