摘要
以未处理苹果(Malus domestica Borkh. cv. Fuji)果实为对照,探讨了超声波、1-甲基环丙烯(1-MCP)及其联合处理对苹果果实采后贮藏期间乙烯生成量、呼吸速率、硬度、可溶性固形物含量、过氧化物酶(POD)活性和超氧化物歧化酶(SOD)活性的影响。结果表明,与对照组相比,各处理组均能有效抑制苹果果实的乙烯生成量、呼吸速率和可溶性固形物含量,提高苹果果实的硬度、POD和SOD活性。其中,超声波和1-MCP联合处理对保持苹果贮藏品质的效果更显著,为超声波和1-MCP在果蔬采后贮藏保鲜的应用提供理论依据。
The effects of treatment with ultrasonic,1-MCP or combined treatment on ethylene production,respiration rate,firmness,soluble solid content,POD and SOD activities of apple fruit(Malus domestica Borkh.cv.Fuji)were studied.The results show that all the treatments can effectively restrain ethylene production,respiration rate and soluble solid content,and improve firmness,POD and SOD activities of apple fruit compared with controls.However,the combined treatment shows better effect than other treatments on maintaining the storage quality of apple fruit,which provides a theoretical basis for the application of ultrasonic and 1-MCP in the storage and preservation of postharvest fruits and vegetables.
作者
董生忠
张可萱
赵新刚
周功
徐方旭
DONG Shengzhong;ZHANG Kexuan;ZHAO Xingang;ZHOU Gong;XU Fangxu(Experimental Teaching Center,Shenyang Normal University,Shenyang 110034;College of Preschool and Primary Education,Shenyang Normal University,Shenyang 110034;College of Life Science,Shenyang Normal University,Shenyang 110034;Department of Discipline and Research,Shenyang Normal University,Shenyang 110034)
出处
《食品工业》
CAS
北大核心
2019年第3期165-167,共3页
The Food Industry
基金
辽宁省自然科学基金项目(20180550837)
辽宁省科学事业公益研究基金资助项目(20170046)
沈阳师范大学大学生创新创业训练计划项目(201810166140)
