摘要
针对黄金梨长期贮藏期间容易发生果肉软化和果心褐变的问题,研究1-MCP(1.0μL/L)、CO2高渗型PE薄膜(15μm厚)包装(MAP)和乙烯吸收剂(EA)单一或复合处理对0℃下贮藏200 d期间黄金梨品质的影响。结果表明,1-MCP+MAP+EA三者复合处理的保鲜效果最好,可显著延缓果实硬度的下降,抑制可溶性固形物含量、果皮细胞膜透性和果心多酚氧化酶活性的升高,保持较高的可滴定酸含量,减少果心褐变的发生。表明采后黄金梨冷藏之前采用1-MCP+MAP+EA三者复合处理的方式,能达到改善黄金梨冷藏品质的效果。
Postharvest ＇Whangkeumbae＇ pear often appeared flesh softening core browning storage. Effects of single or composite treatments of 1-MCP （ 1.0μL/L）, packaging with PE film （ 15 after a long term of /~m） （MAP） and the ethylene absorber（EA） on ＇Whangkeumbae＇ pear were studied during 200 days storage at 0 ℃. The results showed that, compared with untreated fruit （control）, composite treatment of 1-MCP＋MAP＋EA had the best preservation effects, which mainly showed that it significantly delayed flesh firmness loss, inhibited the increases of the flesh soluble solid content （SSC）, peel cell membrane permeability and polyphenol oxidase （PPO） activity, maintained higher titratable acid （TA） content, and reduced the core browning of ＇Whangkeumbae＇ pear. It indicated that the composite treatment of 1-MCP＋ MAP＋EA before cold storage could improve the quality of ＇Whangkeumbae＇ pear.
出处
《保鲜与加工》
CAS
北大核心
2015年第3期7-11,17,共6页
Storage and Process
基金
国家梨产业技术体系建设专项(CARS-29-7B)
关键词
黄金梨
1-MCP
自发气调贮藏
褐变
品质
＇Whangkeumbae＇ pear
1-MCP
modified atmosphere storage
browning
quality
