摘要
本文将新型的乙烯受体抑制剂1-甲基环丙烯(简称1-MCP)与保鲜膜保鲜结合在低温(3±1)℃下贮藏,探讨1-MCP和膜袋处理对丽江雪桃褐变的影响,寻找有效、安全的丽江雪桃保鲜方法。以丽江市龙县拉市乡的丽江雪桃为试验材料,研究用1.5μL/L的1-MCP处理丽江雪桃后,用果蔬保鲜膜包装,放置在冷藏(3±1)℃条件下的贮藏效果。结果表明:在冷藏条件下,1-MCP处理能抑制丽江雪桃的呼吸作用,抑制细胞膜透性的升高,保持果实重量,但会增加丽江雪桃果肉POD的活性。膜袋处理可以保持水分,抑制果肉POD的活性的增强,抑制细胞膜透性升高,但抑制呼吸效果不如1-MCP处理组明显。1-MCP+膜袋处理组的丽江雪桃不仅可以保持水分,抑制细胞膜透性,抑制呼吸作用,抑制POD酶活性的增强,还可以抑制总酚含量和PPO活性的下降效,抑制丽江雪桃的果肉褐变。
The ethylene receptor inhibitor 1- methylcyclopropene model （1-MCP） combined with cling film was tested for preservation of Lijiang snow peach picked ~om Lashi township of Yulong county, Lijiang city, at low temperature storage（3 ± 1 ℃）. The results showed that at refi＇igerated temperature, 1-MCP treatment could inhibit the respiration of Lijiang snow peach, Inhibit the increase of cell membrane permeability and maintain the fruit weight. However it increased the POD activity of the peach. Film bag processing can keep moisture, inhibited the POD activity and cell membrane permeability. The inhibition effect of film bag on peach respiration was lower than that of 1-MCP treatment. The combination treatment of 1-MCP and film bag treatment not only maintain moisture, but inhibit the cell membrane permeability ,respiration and POD activity. In addition, the combined treatment can effectively inhibit the decrease of total phenolic content and PPO activity, thus preventing the browning of fresh Lijiang snow peach.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第8期1796-1799,1795,共5页
Modern Food Science and Technology
基金
云南省应用基础研究计划项目(2011FZ092)
关键词
丽江雪桃
1-甲基环丙烯
保鲜膜保鲜
低温贮藏
抗褐变
Lijiang snow peach
1-MCP
flesh-keeping film preservation
cold storage
anti browning
