摘要
采用1-MCP对油桃进行处理,于果顶和赤道两个部位取样,研究其对1-MCP的响应及对常温(25℃)货架品质的影响。结果表明,1-MCP处理可有效抑制油桃果实的软化,特别是延缓果顶部位的软化,降低其呼吸强度、VC含量、纤维素酶、多聚半乳糖醛酸酶活性,提高果实还原糖和可滴定酸含量,但对可溶性固形物含量、色差、果胶含量、果胶甲酯酶活性无显著影响。
The response of 1-MCP on different parts(top and transverse section of fruit) and quality of nectarine fruit were studied during shelf life at room temperature(25 ℃). The result showed that, 1-MCP treatment could inhibit soften of nectarine fruit especially the fruit top, reduce the respiration intensity, VC content, cellulose activity and galacturonic acid polymer enzyme activity, increase the content of reducing sugar and titratable acidity. However, there were no significant differences on total soluble solids content, chromatic aberration, pectin content and methyl pectin enzyme activity between the 1-MCP treatment and the control.
出处
《保鲜与加工》
CAS
北大核心
2016年第4期23-29,共7页
Storage and Process
基金
国家科技支撑计划项目(2015BAD16B01)
