The effect of application of cellulose-based edible coating, hydroxypropyl methylcellulose (HPMC) to mature-green tomatoes on the firmness and color was investigated. Tomatoes were stored at 20℃ for up to 18 days. Fi...The effect of application of cellulose-based edible coating, hydroxypropyl methylcellulose (HPMC) to mature-green tomatoes on the firmness and color was investigated. Tomatoes were stored at 20℃ for up to 18 days. Firmness decreased as storage time increased in all treatments. However, application of HPMC edible coating delayed softening of tomatoes during 18 days of storage at 20℃ . At days 7, 13 and 18,the firmness of tomatoes coated with HPMC was significantly ( P ≤ 0.05) greater than the firmness of uncoated tomatoes. The study also confirmed that HPMC coatings could significantly (P≤0.05) delay the changes in color of tomatoes stored at 20℃ . The ripening of tomatoes from the pink stage to the red stage was successfully retarded. HPMC coating could extend the shelf life of fresh tomatoes. The retardation of the rate of loss of firmness could reduce the economic loss that would result from spoilage by mechanical injury during transportation of tomatoes.展开更多
Due to extensive harvesting,the ecological environment of Dendrobium officinale has been destroyed,and there are very few wild D.officinale today.As the tissue culture technology of D.officinale continues to mature,th...Due to extensive harvesting,the ecological environment of Dendrobium officinale has been destroyed,and there are very few wild D.officinale today.As the tissue culture technology of D.officinale continues to mature,there are more and more imitation,wild cultivation,greenhouse cultivation and other large-scale production of D.officinale to meet the market demand,but the storage and preservation of fresh products is a big problem.The existing problems in storage of D.officinale and its preservation technology are discussed,so as to provide some reference for the storage and preservation of D.officinale fresh products.展开更多
In this experiment," Gala" apples were used as test materials,and 1-MCP treatment and fresh-keeping film packaging were used for storage at room temperature.The results showed that the storage effects of 1-M...In this experiment," Gala" apples were used as test materials,and 1-MCP treatment and fresh-keeping film packaging were used for storage at room temperature.The results showed that the storage effects of 1-MCP treatment and fresh-keeping film packaging were better than those of the control.Moreover,1-MCP treatment was better than fresh-keeping film packaging in hardness,soluble solids content,titratable acid content,and inhibition of ethylene release.展开更多
The cold storage period of purple cabbage packaged with the respirat ory cling film may last 150 days at 2℃by dipping the root with 200×iprodione. Normal temperature storage and quick-freezing storage(-18℃) are...The cold storage period of purple cabbage packaged with the respirat ory cling film may last 150 days at 2℃by dipping the root with 200×iprodione. Normal temperature storage and quick-freezing storage(-18℃) are not suitable for purple cabbage.展开更多
为探究低温贮藏条件下1-甲基环丙烯(1-methylcyclopropene,1-MCP)结合聚乙烯(polyethylene,PE)保鲜袋包装处理对带壳茭白采后贮藏品质和木质化进程的影响,以新鲜带壳茭白为原料,将其分别用0.07 mm PE袋、0.14 mm PE袋、0.07 mm纳米复合P...为探究低温贮藏条件下1-甲基环丙烯(1-methylcyclopropene,1-MCP)结合聚乙烯(polyethylene,PE)保鲜袋包装处理对带壳茭白采后贮藏品质和木质化进程的影响,以新鲜带壳茭白为原料,将其分别用0.07 mm PE袋、0.14 mm PE袋、0.07 mm纳米复合PE袋、1-MCP结合0.07 mm PE袋、1-MCP结合0.14 mm PE袋包装。各处理组于(1±1)℃条件下贮藏,定期检测分析各组原料的理化指标。结果表明:1-MCP结合不同厚度的PE袋处理均能有效减缓茭白硬度和L*值的降低,维持果实中总糖和还原糖的含量,并且通过抑制丙二醛含量的升高和过氧化物酶活性的增加,减缓茭白中纤维素和木质素的合成和积累。其中1-MCP结合0.14 mm PE袋对带壳茭白的保鲜效果最好,能够有效延缓茭白的采后衰老,延长贮藏期并改善其贮藏品质。展开更多
文摘The effect of application of cellulose-based edible coating, hydroxypropyl methylcellulose (HPMC) to mature-green tomatoes on the firmness and color was investigated. Tomatoes were stored at 20℃ for up to 18 days. Firmness decreased as storage time increased in all treatments. However, application of HPMC edible coating delayed softening of tomatoes during 18 days of storage at 20℃ . At days 7, 13 and 18,the firmness of tomatoes coated with HPMC was significantly ( P ≤ 0.05) greater than the firmness of uncoated tomatoes. The study also confirmed that HPMC coatings could significantly (P≤0.05) delay the changes in color of tomatoes stored at 20℃ . The ripening of tomatoes from the pink stage to the red stage was successfully retarded. HPMC coating could extend the shelf life of fresh tomatoes. The retardation of the rate of loss of firmness could reduce the economic loss that would result from spoilage by mechanical injury during transportation of tomatoes.
文摘Due to extensive harvesting,the ecological environment of Dendrobium officinale has been destroyed,and there are very few wild D.officinale today.As the tissue culture technology of D.officinale continues to mature,there are more and more imitation,wild cultivation,greenhouse cultivation and other large-scale production of D.officinale to meet the market demand,but the storage and preservation of fresh products is a big problem.The existing problems in storage of D.officinale and its preservation technology are discussed,so as to provide some reference for the storage and preservation of D.officinale fresh products.
文摘In this experiment," Gala" apples were used as test materials,and 1-MCP treatment and fresh-keeping film packaging were used for storage at room temperature.The results showed that the storage effects of 1-MCP treatment and fresh-keeping film packaging were better than those of the control.Moreover,1-MCP treatment was better than fresh-keeping film packaging in hardness,soluble solids content,titratable acid content,and inhibition of ethylene release.
文摘The cold storage period of purple cabbage packaged with the respirat ory cling film may last 150 days at 2℃by dipping the root with 200×iprodione. Normal temperature storage and quick-freezing storage(-18℃) are not suitable for purple cabbage.
文摘为探究低温贮藏条件下1-甲基环丙烯(1-methylcyclopropene,1-MCP)结合聚乙烯(polyethylene,PE)保鲜袋包装处理对带壳茭白采后贮藏品质和木质化进程的影响,以新鲜带壳茭白为原料,将其分别用0.07 mm PE袋、0.14 mm PE袋、0.07 mm纳米复合PE袋、1-MCP结合0.07 mm PE袋、1-MCP结合0.14 mm PE袋包装。各处理组于(1±1)℃条件下贮藏,定期检测分析各组原料的理化指标。结果表明:1-MCP结合不同厚度的PE袋处理均能有效减缓茭白硬度和L*值的降低,维持果实中总糖和还原糖的含量,并且通过抑制丙二醛含量的升高和过氧化物酶活性的增加,减缓茭白中纤维素和木质素的合成和积累。其中1-MCP结合0.14 mm PE袋对带壳茭白的保鲜效果最好,能够有效延缓茭白的采后衰老,延长贮藏期并改善其贮藏品质。