不同浓度1-MCP处理对鲜切杨桃贮藏品质的影响

Effect of 1-MCP Treatment on Storage Quality of Fresh-cut Carambola

探讨了4℃贮藏条件下,不同浓度1-MCP(0、0.5、1.0和1.5μL/L)处理对鲜切杨桃贮藏品质的影响.结果表明:相比对照处理,1-MCP处理能够有效降低鲜切杨桃的生理代谢水平,并延缓其后熟衰老进程,有利于保持鲜切产品的品质.经统计分析,1-MCP处理有效抑制了鲜切杨桃呼吸强度、细胞膜相对渗透率、腐烂率和褐变指数的上升,延缓了可溶性固形物、可滴定酸和维生素C的损失,有效维持了产品的硬度和感官评分值,其中浓度为1.0μL/L 1-MCP处理的保鲜效果最好.

Effects of different concentrations of 1-methylcyclopropene（1-MCP）at 0μL·L-1,0.5μL·L-1, 1.0μL·L-1 and 1.5μL·L-1 on quality of Fresh-cut carambola during storage at 4℃ were investigated. The results showed that, as compared with the control fruits, the application of 1-MCP delayed the metabolic rate and the after-ripening,and kept the quality of fresh-cut product. According to the statistical analysis,1-MCP treatments delayed the increase of respiration intensity, cell membrane relative leakage rate, decay rate, browning index; and delayed the decline of soluble solid, titratable acid, VC, firmness and sensory evaluation value. The optimized concentrations of 1-MCP is 1.0 μL·L-1.