摘要
为评价CPPU、1-MCP处理对低温贮藏后猕猴桃货架期生理品质的影响,以陕西主产的"秦美"猕猴桃为试材,研究对照,采前膨大剂(CPPU)处理,采后1-甲基环丙烯(1-MCP)处理,膨大剂+1-甲基环丙烯(CPPU+1-MCP)处理的猕猴桃果实在(0±1)℃贮藏0,30,60和90 d,在常温(20±1)℃下评价其货架期的感官品质。结果表明,1-MCP具有延长猕猴桃果实货架期,延缓猕猴桃果实色素分解的作用;CPPU对色素含量变化影响不显著;二者皆对猕猴桃果实感官品质有一定影响,除改变猕猴桃特有风味外还增加了其过熟味,影响猕猴桃食用性。电子鼻检测结果表明CPPU、1-MCP处理在对猕猴桃香气的各组分保留方面起互补作用。
The effects of CPPU and l-MCP on kiwifruit during shelf-life after low temperature stored were studied. Use Qinmei kiwifruit as test material, the postharvest kiwifruit deal with 1 μL/L1-MCP and control fruit （not processed） stored at low temperature （0±1 ℃） for a certain period of time （30,60,90d）, then at room temperature （20± 1） ℃ to evaluate the sensory quality. The results show that, 1-MCP could extend the shelf life of kiwifruit and delay the decomposition of pigment, the effect of CPPU on pigment contents was not significant; Both CPPU and 1-MCP had effects on the quality of kiwifruit sensory, which changed the flavor of kiwifruit and increased its overripe taste. The results of electronic nose detection indicated that the 1-MCP and CPPU treatment play a complementary role in retention of kiwifruit aroma components.
作者
张艳宜
任亚梅
宋小青
雷智博
杨国鹏
马婷
Zhang Yanyi Ren Yamei Song Xiaoqing Lei Zhibo Yang Guopeng Ma Ting(College of Food Science and Engineering, Northwest A ＆F University, Yangling 712100, Shaanxi)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第3期208-217,共10页
Journal of Chinese Institute Of Food Science and Technology
