摘要
以富士苹果为实验试材,研究1-甲基环丙烯(1-methylcyclopropene,1-MCP)(1μL/L)结合不同质量浓度纳他霉素(0、400、800、1 200 mg/L)对贮后常温货架期间果实品质的影响及其货架期芳香物质的变化。结果表明,与对照组相比,1-MCP结合纳他霉素处理富士苹果后能更好地减缓果实质量损失率的增加和硬度的下降,保持果实VC、可滴定酸和可溶性固形物含量,其中800 mg/L纳他霉素处理保鲜效果优于其他处理;主要特征香气成分有己醛、反式-2-己烯醛、乙酸-2-甲基丁酯、乙酸己酯和正己醇等,不同处理富士苹果芳香物质种类存在一定差异性,其组成及相对含量在货架期内发生相应变化,4种处理醇类物质相对含量均减少,对照组与1 200 mg/L纳他霉素组酯类、醛类物质以及总芳香物质相对含量增加,400 mg/L纳他霉素组酯类物质相对含量增加,800 mg/L纳他霉素组酯类物质相对含量减少,总芳香物质相对含量略有减少,其变化规律与理化指标分析结果相吻合。
Effects of 1-MCP （1 μL/L） in combination with different concentrations of natamycin （0, 400, 800, and 1 200 mg/L） on storage quality andaroma substances of Fuji apples during shelf life after cold storage were studied. The results showed that compared with the control group, 1-MCPcombined with natamycin was more effective in slowing down weight loss and the decrease of hardness, maintaining the contents of fruit vitamin C,titratable acidity and total soluble solids in Fuji apples, and the effect of 800 mg/L natamycin treatment was better than other treatments. The maincharacteristic aroma components included hexanal, （E）-2-hexenal, 2-methyl butyl acetate, hexyl acetate and hexano. The types of aroma substances in Fujiapple with different treatments were different, and the composition and relative amounts of aroma substances changed during shelf life. The contents ofalcohols in Fuji apple with four treatments were reduced while the contents of esters and aldehydes and the total content of aroma substances in the controlgroup and the 1 200 mg/L natamycin group were increased. The content of esters in the 400 mg/L natamycin group was increased whereas it wasdecreased in the 800 m/L natamycin group and the total content of aroma substances was slightly reduced. The changing patterns were generally consistentwith the results of physicochemical analysis.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第20期234-240,共7页
Food Science
基金
"十二五"国家科技支撑计划项目(2015BAD16B0903)
