摘要
以"红苏珊"红色甜椒为试验材料,分别用1、2、3μL/L浓度的1-MCP熏蒸16 h,20℃下贮藏10 d,研究1-MCP处理对红色甜椒贮藏期间呼吸与色素变化的影响。结果表明,1、2、3μL/L浓度的1-MCP处理均能明显提高贮藏期间甜椒的感官品质,降低果实的呼吸速率,促进贮藏前期类胡萝卜素的合成,但显著抑制了花青素、类黄酮和总酚的合成与积累,延迟了甜椒采后转色的进程,其中以3μL/L浓度的1-MCP处理保鲜效果最好。
Taking ＇ HongSushan＇ red sweet pepper fruits as materials, this paper studied effects of 1-MCP treatment on respiratory and pigment change of red sweet pepper fruits during 10 days storage. The red sweet pepper fruits were fumigated by 1, 2, 3 μL/L 1-MCP respectively for 16 h and stored at 20℃. The results showed that, the 1-MCP treatments with the concentrations of 1, 2, 3 μL/L could significantly improve the sensory quality of sweet pepper during storage, reduce the respiration rate, and promote the synthesis of carotenoids during the early storage, but inhibit the synthesis and accumulation of anthocyanin, flavonoid and total phenolics, and delay the progression of discolor. The storage effect of 1-MCP treatment with 3 μL/L concentration was the best.
出处
《保鲜与加工》
CAS
2014年第1期11-14,18,共5页
Storage and Process
基金
北京市农业科技项目(20090301)
