摘要
为研究乙醇熏蒸对番木瓜采后的保鲜效果,本次实验用不同浓度的乙醇对番木瓜进行熏蒸处理。实验结果表明乙醇熏蒸能够明显减少其可滴定酸、可溶性固形物和VC含量的损失,延缓果实硬度的下降,降低多酚氧化酶活性等生理指标的变化速率。特别是浓度为2.0 m L/kg的乙醇的保鲜效果最佳。这为乙醇熏蒸作为保鲜方法应用于果蔬生产中提供参考依据。
In order to study the effect of the ethanol fumigation on postharvest preservation of papaya, the different concentrations of ethanol fumigation treatment was investigated in this experiment.The results showed that the decreasing of the fruit firmness, titratable acid ,vitamin C（ Vc ）and soluble solids in the experimental group were reduced in comparison with the CK group, and the change rate of polyphenol oxidase was also slowed.And 2 mL/kg alcohol preservation showed the best effect. The results provided reference for ethanol in fruits and vegetables production as a preservative.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第11期314-317,323,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31560544)
海南省高等学校教育教学改革研究项目(HNJG2014-05)
海南大学教育教学研究课题立项项目(hdjy1303)
海南省自然科学基金项目(20153061)
2013年度中西部高校提升综合实力工作资金"大学生创新创业训练计划基金项目"支持
关键词
番木瓜
乙醇熏蒸
保鲜
采后品质
papaya
alcohol fumigation
presentation
postharvest quality
