摘要
针对芋艿易于腐烂、不耐贮藏的现象,采用3因子3水平正交试验设计L9(33),研究了1-MCP不同浓度(0.02、0.04、0.06 mg/kg)、简易气调(抽气、充N2和常压)和贮藏温度(6℃、10℃和室温)处理对子芋贮藏品质的影响。结果表明:10℃和室温处理的子芋腐烂指数(贮藏150 d)、还原糖含量(贮藏90 d)均显著低于6℃处理的(p〈0.05);10℃贮藏的子芋褐变指数显著低于6℃的(p〈0.05)。充N2和10℃复合处理能明显抑制子芋的氧化褐变,1-MCP和室温组合处理具增效保鲜作用。确定较佳的工艺组合为:采后子芋用0.02-0.06 mg/kg 1-MCP熏蒸处理24 h,装保鲜袋后充N2、10℃贮藏,或抽气、室温贮藏。150 d后,子芋的腐烂指数(5.6%-7.9%)、褐变指数(4.3%-9.8%)均显著低于对照(p〈0.05),维生素C(2.97-3.94 mg/100 g)和淀粉(24.9%-32.5%)含量明显高于对照。
In order to solve the perishable and intolerance storage of son-taroes, the effects of 1-MCP concentration( 0.02, 0.04, 0.06 mg/kg), simply controlled atmosphere( pumping air, balance N2, atmospheric pressure), and storage temperature(6 ℃, 10 ℃, room temperature) on the quality of postharvest son-taroes in storage period were studied by the orthogonal design L9(33). The results showed that the decay index(storage 150 d), reducing sugar content(storage 90 d) of son-taroes under 10 ℃ and room temperature storage conditions were significantly lower than those of 6 ℃( p〈0.05), respectively, the profile browning index of son-taroes under 10℃ storage condition was significantly lower than that of 6 ℃(p〈0.05). Balance N2+10 ℃ combined treatment could obviously inhibit the browning of son-taroes. 1-MCP treatment combined with room temperature could play a synergistic preservative effect. The better combination were: postharvest son-taroes fumigation closed with 0.02-0.06 mg/kg 1-MCP for 24 h,loading in the bags, balance N2+10 ℃ or pumping air + room temperature storage. After 150 d of storage, the decay index( 5.6%-7.9%), browning index( 4.3%-9.8%) of son-taroes were significantly lower than those of the control( p〈0.05), and vitamin C( 2.97-3.94 mg/100 g) and starch( 24.9%-32.5%) contents were obviously higher than that of the control.
出处
《热带作物学报》
CSCD
北大核心
2016年第7期1424-1429,共6页
Chinese Journal of Tropical Crops
基金
国家科技支撑计划课题(No.2015BAD16B03)
宁波市农业科研重大项目(No.2009C10001)
创新创业重点项目(No.2014C92006)
关键词
子芋
1-MCP
简易气调
品质
Son-taro
1-MCP
Simply controlled atmosphere
Quality