摘要
比较了不同温度(4、10℃和常温)、不同浓度1-MCP(0.5μL/L、0.75μL/L和1.0μL/L)和不同薄膜(PE膜、PVC膜、微孔薄膜)包装青脆李贮藏期间果实品质的变化。结果表明:4℃条件下青脆李果实贮藏期从常温下的3-5d延长至16d左右,延长贮藏时间约10d,其中好果率大于90%,并有效保持青脆李果实硬度,抑制SSC、TA、可溶性糖含量的降低;0.75μL/L 1-MCP处理后的青脆李于4℃条件下贮藏期可达到25d,好果率大于90%,有利于抑制果实硬度和SSC含量的下降,有效维持青脆李果实糖酸含量;PE膜包装有利于抑制果实硬度、SSC的下降,微孔膜有利于抑制TA含量的下降,PVC膜能保持果实较高可溶性糖含量。4℃、0.75μL/L 1-MCP和薄膜包装分别为最适合于青脆李贮藏保鲜的单因素条件。
The Prunusamericana fruits were treated with different temperatures （4, 10℃ and room temperature）, and different concentrations of 1-MCP （0.5μL/L,0.75μL/L and 1.0μL/L） and different film packing （PE, PVC and microporous film） at 4℃ to study the effects of different storage measures on fruit quality during storage period. The results showed that under the condition of 4℃ ,the storage time was extended to 16d with more than 90% good fruit rate and effectively maintained fruit firmness, SSC, TA and soluble sugar content. The storage period of 0.75p, L/L 1-MCP treatment at 4℃ was reached 25d, good fruit rate was greater than 90% and this treatment inhibited the decline of firmness and SSC and maintained sugar content. PE film packing slowed down the decline of firmness and SSC, microporous film packing was helpful to inhibit the decrease of TA, while PVC film packing maintained high soluble sugar content. So, the condition of 4℃, 0.75μL/L 1-MCP and film packing is more suitable for the storage and preservation of Prunusamericana fruit.
出处
《食品与发酵科技》
CAS
2017年第3期14-17,32,共5页
Food and Fermentation Science & Technology
