摘要
将槟榔果实采后于10℃条件下预冷12 h,再用1μL/L的1-甲基环丙烯(1-MCP)处理12 h,分别进行特克多(TBZ)处理、热处理、紫外线处理后于14℃、相对湿度80%~90%的环境下贮藏40 d,研究不同处理对槟榔鲜果贮藏品质的影响。结果表明,3种处理对槟榔保鲜均有较好的效果,以TBZ处理的槟榔保鲜效果最佳,热处理次之。TBZ和热处理可有效减少槟榔VC、可溶性固形物含量和槟榔碱的消耗,抑制木质素的增加,保持槟榔果柄的硬度和较高的好果率。
The fresh betel nuts were stored at 10 ℃ for 12 hours precooling after harvested, and then treated with1-MCP at 1 μL/L for 12 hours. The betel nuts were divided averagely into three groups and treated with 2-(4-thiazolyl) benzimidazole(TBZ), heat treatment, ultraviolet respectively, and then stored at 14 ℃ with 80%~90% relative humidity for 40 days to research the effects of different treatments on storage quality of fresh betel nuts. The results showed that, the three treatments had better effects on the storage quality of betel nut than the control, and the betel nuts treated with TBZ was the best, followed by the heat treatment. TBZ and heat treatment could effectively inhibit the reduction of VC, SSC and arecoline contents, suppress the increase of lignin content, maintain the carpopodium firmness and intact good fruit rate.
出处
《保鲜与加工》
CAS
北大核心
2016年第3期16-20,共5页
Storage and Process
基金
天津市科技计划项目(15YFYSNC00010)
关键词
槟榔
保鲜
特克多
热处理
紫外线
品质
betel nut
storage
TBZ
heat treatment
ultraviolet rays
quality
