摘要
以新疆木纳格葡萄为试材,采用1μL/L 1-MCP熏蒸(0℃、24 h)结合CT复合保鲜剂处理,研究0℃条件下贮藏期间各处理对木纳格葡萄呼吸强度、果梗褐变指数、腐烂率、落粒率、可溶性固形物含量、可滴定酸含量等生理指标及食用品质的影响。结果表明,1-MCP熏蒸结合CT复合保鲜剂处理很好地抑制葡萄果实的呼吸作用和果梗褐变的发生,保持果实可溶性固形物含量,延缓可滴定酸含量下降,贮藏末期好果率较高。1-MCP在木纳格葡萄贮藏上的适用性良好。
Xinjiang Munake grapes were fumigated with 1 μL/L 1-MCP at 0 ℃ for 24 h and then treated with CT compound preservatives, the effects of different treatments on physiological indexes and edible traits of the grape such as respiration intensity, stem browning index,descent and berry drop rate, soluble solid and titratable acid contents at 0 ℃ during storage were studied. The results showed that, 1-MCP combined with CT compound preservatives effectively inhibited the respiration and stem-browning, maintained the soluble solid content,delayed the decrease of titratable acidity content, and kept higher good fruit rate in the latter period of storage, which suggested that 1-MCP fumigation had better applicability in preservation of Munake grape.
出处
《保鲜与加工》
CAS
北大核心
2018年第1期8-13,共6页
Storage and Process
基金
农业部公益性行业(农业)科研专项(201303075)
