摘要
为探讨1-MCP处理新疆冬枣对其保鲜效果影响的最佳浓度,以新疆冬枣为材料,用不同浓度1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理,在(0±1)℃条件下贮藏60 d,测定其腐烂率、失重率、硬度、呼吸速率、可溶性固形物(total soluble solid,TSS)含量及超氧化物歧化酶(superoxide dismutase,SOD)、过氧化物酶(peroxidase,POD)活性。结果表明,1-MCP低温冷藏处理能够显著抑制果实的腐烂、失重率,保持果实硬度、降低TSS的损失,延迟呼吸高峰和乙烯释放速率高峰,并可显著提高抗氧化酶系统中相关酶的活性。其中,1.0μL/L纸片型1-MCP处理对保持冷藏期间冬枣果实的保鲜效果最好。
In order to investigate the optimal concentration of 1-MCP treatment of Xinjiang Dongzao jujube on its fresh-keeping effect,Xinjiang Dongzao was used as the experimental material and treated with 1-methylcyclopropene(1-MCP)at different concentrations.Storing at 0±1℃for 60 d,and measure its decay rate,weight loss rate,hardness,respiration rate,total soluble solids(TSS)content,superoxide dismutase(SOD),peroxidase(POD)activity.The results showed that 1-MCP treatment could significantly inhibit fruit decay,weight loss,maintain fruit hardness,reduce TSS loss,delay peak breathing and ethylene release rate,and significantly increase the activity of related enzymed in antioxidant enzyme system.Among them,1.0μL/L paper sheet type 1-MCP treatment had the best effect on keeping the freshness of Dongzao jujube fruits during cold storage.
作者
张婷婷
郭慧静
陈国刚
ZHANG Tingting;GUO Huijing;CHEN Guogang(Food College,Shihezi University,Shihezi,Xinjiang 832000,China;Institute of Agricultural Products Processing,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi,Xinjiang 832000,China)
出处
《农产品加工》
2020年第17期34-37,43,共5页
Farm Products Processing
基金
新疆生产建设兵团向南发展创新专项项目(2018DB002)
新疆生产建设兵团重点领域科技攻关计划项目(2019AB024)
新疆生产建设兵团中青年科技创新领军人才计划项目(2018CB024)。
关键词
新疆冬枣
1-MCP
贮藏保鲜
采后品质
Xinjiang Dongzao jujube
1-MCP
storage freshness
postharvest quality
