摘要
以红肉火龙果为材料,采用不封口聚乙烯保鲜袋包装,探究1-MCP抑制纸片处理对火龙果常温贮藏期的呼吸强度、可溶性固形物、可溶性蛋白、总酚、Vc、甜菜苷、失重率、p H的影响,同时了解火龙果在常温贮藏期间生理特性和营养品质的变化规律。结果显示:常温贮藏下,火龙果呼吸速率先升后降,可溶性固形物、可溶性蛋白、总酚、Vc含量总体趋势下降,失重率和p H上升,甜菜苷含量先升后降。1-MCP抑制纸片是采用1-MCP薄层涂布技术制成的1-MCP片剂,已被商业化用于果蔬保鲜中。结果表明,采用1-MCP抑制纸片处理的火龙果,在常温贮藏期间,果实的营养品质和生理特性与对照组差异显著,能有效延缓果实可溶性固形物、可溶性蛋白、Vc含量等的下降速度,降低呼吸强度,提高果实的贮藏品质。但贮藏末期,1-MCP抑制纸片可能加速果实衰老。
The effects of 1-MCP inhibition slip on postharvest quality of red-flesh pitaya,including respiration rate,soluble solids acidity,soluble protein,polyphenols,vitamin C（Vc）,betacyanins,weight loss,pH,combined with polyolefin film（PO）packaging was evaluated during stored at 25℃. The results revealed the variation of physiology and nutrition in pitaya during ambient temperature storage. When pitaya was stored at room temperature of 25℃,the respiration rate,total soluble solids content,soluble protein content,total phenol content and Vc content all declined,however,weight loss and pH ascended,and betacyanins content first rose then tell. 1-MCP inhibition slip was 1-MCP tablet made by 1-MCP thin layer coating technology. The data demonstrated that the quality of pitaya with 1-MCP inhibition slip treatment was significantly better than control. Thus,1-MCP inhibition slip was effective in reducing the intensity of respiration,retaining the quality of pitaya,retarding the descending rate of soluble protein,total phenol content and Vc content. At the end of storage,1-MCP inhibition slip may accelerate the aging process.
出处
《广东农业科学》
CAS
2016年第1期105-110,共6页
Guangdong Agricultural Sciences
基金
国家公益性行业(农业)科研专项(201303077)
"十二五"农村领域国家科技计划项目(2012BAD38B05-5)
