1-甲基环丙烯及热处理对紫薯低温贮藏品质的影响

Effects of 1-methylcyclopropene and Heat Treatment on Quality of Purple Sweet Potato Stored under Low Temperature

为研究1-甲基环丙烯(1-methylcyclopropene,1-MCP)及热处理(heat treatment,HT)对紫薯低温贮藏品质的影响,选取“紫罗兰”紫薯为试验材料,分析1-甲基环丙烯单独或结合45℃热处理对4℃贮藏60 d条件下紫薯根块营养品质的影响。结果表明,虽然1-MCP组或HT组均可不同程度地延缓紫薯品质下降,但二者结合可以有效降低4℃下紫薯水分流失及果实软化、抑制还原糖和纤维素的积累,且维持较高水平的淀粉和可溶性蛋白含量。因此,对于4℃下低温贮藏的紫薯,HT+1-MCP组能够有效地延缓其品质下降,具有明显的保鲜效果。

This study investigated the effects of 1-methylcyclopropene(1-MCP)and heat treatment(HT)on the quality of purple sweet potato stored at low temperature. The effects of 1-MCP alone or combined with HT at 45 ℃ on the nutritional quality of“Violet”purple sweet potato root blocks stored at 4 ℃ for 60 days were determined. The results showed that although the 1-MCP group or the HT group showed delayed quality decline of purple sweet potato in different degrees,the combination of 1-MCP and HT could effectively reduce the water loss and fruit softening at 4 ℃,inhibit the accumulation of reducing sugar and cellulose,and maintain a high level of starch and soluble protein content of purple sweet potato. Therefore,for purple sweet potato stored at 4 ℃,the combination of 1-MCP and HT can effectively delay its quality decline and has obvious fresh-keeping effect.