摘要
为了研究1-甲基环丙稀(1-MCP)处理对花红常温贮藏品质的影响,以不同成熟度花红为材料,研究经1-MCP(1.0μL/L)熏蒸处理后对花红在常温(20±1)℃贮藏时品质上的影响。结果表明:同对照组(未熏蒸)相比,1-MCP处理可以有效提高两种成熟度果实色泽,减缓腐烂率和失重率的增加,维持果实硬度(5.68~9.18 kg·cm^(-2)),降低果实呼吸强度,并推迟(10~15 d)呼吸强度峰值的出现,同时延缓可滴定酸(TA)含量、维生素C(V_C)含量和可溶性固形物含量(SSC)的下降。在两种成熟度花红果实中,以低成熟度果实贮藏效果最好,具有较低的失重率与腐烂率,果实口感清脆,酸甜适度,果皮色泽红青亮丽。
In order to investigate the effect of 1-MCP treatment on the storage quality of Malus asiatica with room temperature,taking Malus asiatica with different maturity as experimental materials,the effects of 1-MCP(1.0μL/L)fumigation treatment on the quality of the fruits during storage(20±1℃)were studied.The results showed that,compared with the control group,1-MCP treatment could effectively improve the color of two mature fruits,slow down the increase of decay rate and weight loss rate,maintain the fruit firmness(5.68~9.18 kg·cm-2),reduce the respiration intensity and postpone(10~15 d)the appearance of peak respiration intensity,and delay the decline of the titratable acid content(TA),vitamin C content(VC)and soluble solids content(SSC).Among the two maturity grades of Malus asiaticas,the low maturity fruits had the best storage effects,lower decay rate and weight loss rate,delicious sweet and sour taste,and bright color of red and green.
作者
张龙
江皓
李利娟
穆茜
张全全
张往祥
ZHANG Long;JIANG Hao;LI Li-juan;MU Qian;ZHANG Quan-quan;ZHANG Wang-xiang(Co-Innovation Center of the Sustainable Forestry in Southern China,College of Forestry,Nanjing Forestry University,Nanjing 210037,China;Yangzhou Flowering Crabapple Horticulture Co.,Ltd.,Yangzhou 225200,China)
出处
《食品工业科技》
CAS
北大核心
2020年第21期286-292,共7页
Science and Technology of Food Industry
基金
江苏省科技厅现代农业重点项目(BE2019389)
林业科学技术推广项目(观赏海棠新品种高效栽培与应用示范推广)【2019】17号。
关键词
1-MCP
花红
常温
成熟度
贮藏品质
1-methylcyclopropene(1-MCP)
Malus asiatica Nakai
room temperature
maturity
storage quality
