摘要
在预实验基础上,将新鲜甜樱桃(品种:红灯)置于1μL/L 1-甲基环丙烯(1-MCP)条件下室温处理24h,后置于(0±0.5)℃条件下冷藏18d,对果实的感官性状和采后品质进行检测。结果表明,1-MCP处理的果实其色泽、风味和口感均优于对照。1-MCP处理明显抑制甜樱桃果实褐变和腐烂率的上升及Vc和可滴定酸含量的下降,保持了甜樱桃的新鲜品质。
Based on preliminary experiments, fresh harvested sweet cherry（Prunus avium L.cv. Hongdeng） was subjected to lpL/L 1- MCP for 24h at room temperature. Afterwards, the fruits sensory attributes and postharvest quality were monitored after 18 days of refrigeration （0＋0.5）% and during 2 days on shelf life conditions. The re- sults indicated that color, flavor and taste of fruits with 1- MCP treatment was better than control. 1-MCP treat- ment was effective in inhibition of the increasing in levels of browning degree, rot rate and the declining of Vc and titratable acid content of cherry fruits. The quality of sweet cherry fruits was kept by 1-MCP treatment.
出处
《食品科技》
CAS
北大核心
2006年第1期117-119,共3页
Food Science and Technology
