摘要
研究室温条件下,用浓度1.0μL/L1-MCP处理的黄金梨在低温(0±0.5)℃贮藏过程中呼吸强度、硬度、可溶性固形物、可滴定酸、MDA含量、细胞膜相对透性和PPO活性的变化。试验结果表明:1-MCP处理能明显抑制黄金梨呼吸作用、可溶性固形物、细胞膜相对透性和PPO活性的增加,延缓果实硬度、可滴定酸含量的下降,从而较好地保持果实在贮藏期间的品质和风味。同时降低MDA的含量,延缓果实的成熟和衰老,从而提高黄金梨的贮藏质量。
Changes in quality and physiology of Whangkeumbae were studied under 1.0 μL/L concentration of 1 - MCP at room temperature during long storage of low temperature. The experimental results indicated that 1- MCP treatment made fruit remain high quality and good flavor during storage by controlling the increasing of respiration, total soluble solids （TSS） , membrane relative permeatbility and PPO activity, delaying the loss of firmness and titratable acid （TA） content. 1-MCP treatment also delayed the fruit senescence process by reducing the malondialdehyde （MDA） content,and improve the quality of storage.
出处
《食品研究与开发》
CAS
北大核心
2009年第4期139-142,共4页
Food Research and Development
基金
天津市农产品采后生理与货架保鲜技术重点试验室建设资助项目(05SYSYJC02700)
