摘要
以云南河口香蕉为试验材料,将不同质量浓度(0.00,0.08,0.16,0.32g/L)的1-甲基环丙烯(1-MCP)结合PBI气调保鲜袋、微孔膜包装河口香蕉,并于15℃下恒温贮藏,研究贮藏期间香蕉可溶性固形物、硬度、病情指数、转黄指数、POD酶(过氧化物酶)、失重率、呼吸强度、可滴定酸的变化规律。结果表明:1-MCP+PBI气调保鲜袋延缓可溶性固形物、病情指数、转黄指数、POD酶活性较其他处理差异显著(P≤0.05);1-MCP+微孔膜能显著延缓果实硬度的下降(P≤0.05),抑制可滴定酸含量的上升(P≤0.05),但对香蕉失重率及可溶性固形物含量无显著影响。其中,0.16g/L 1-MCP+PBI气调保鲜袋处理是最为理想的河口香蕉保鲜方式。
To study the effects of 1-MCP(0.00,0.08,0.16,0.32 g/L)on the quality of banana in Hekou,Yunnan Province The changes of soluble solids,hardness,disease index,yellowing index,pod enzyme(peroxidase),weight loss rate,respiration rate and titratable acid of banana during storage were studied.The results showed that:1-MCP + PBI modified atmosphere preservation bag delayed soluble solids,disease index,yellowing index,pod enzyme activity compared with other treatments(P≤0.05);1-MCP + microporous membrane significantly delayed the decline of fruit firmness(P≤0.05),inhibited the increase of titratable acid content(P ≤ 0.05),but had no significant effect on weight loss rate and soluble solid content of banana.Among them,0.16 g/L 1-MCP + PBI modified atmosphere bag treatment was the best way to keep banana fresh.
作者
李艳娇
张月江
邢江艳
赵晓玲
林奇
包媛媛
LI Yan-jiao;ZHANG Yue-jiang;XING Jiang-yan;ZHAO Xiao-ling;LING Qi;BAO Yuan-yun(College of Food Science and Technology,Yunnan Agricultural Uuniversity,Kunming,Yunnan 650201,China)
出处
《食品与机械》
北大核心
2021年第1期148-155,共8页
Food and Machinery
基金
云南省重点研发项目(编号:A3032019170)。
关键词
香蕉
1-甲基环丙烯
气调保鲜
PBI气调保鲜袋
微孔膜
banana
1-methylcyclopropene
air-conditioned preservation
PBI modified atmosphere bags
microporous membrane
