摘要
为寻求一种有效的涩柿脱涩保脆集成技术,对不同浓度1-MCP处理的磨盘柿采用PVC袋自发气调包装和真空包装两种方式,在室温条件下果实的生理变化规律及脱涩保脆效果进行了研究。试验表明:1-MCP结合单果真空包装处理有效抑制了柿果实硬度的下降、乙烯生成量和呼吸强度的增加、果实丙二醛(MDA)和果皮组织相对电导率的升高,防止贮藏期间果实水分的散失,促进果实可溶性单宁向不可溶性单宁的转化,可使磨盘柿常温货架寿命延长14 d。0.5～1.0μL/L1-MCP结合单果真空包装是较为理想的处理方式。
In order to seek an effective deastringency and crispness-keeping technique for astringent persimmons,the effects of different 1-MCP concentration,polyvinylhloride（PVC） and vacuum packaging methods on physiology and storage of Mopan persimmons under ambient temperature were investigated.Results showed that 1-MCP combined with individual vacuum packaging effectively inhibited the decline of fruit firmness,the increase of ethylene production and respiration intensity,malondialdehyde（MDA） content and peel tissue relative conductance,prevented the evaporation of fruit moisture during storage,promoted the change of the soluble tannin content to insoluble tannin content and prolonged ambient shelf life time to 14 d.Therefore,0.5 to 1.0 μL/L 1-MCP of combined with individual vacuum packaging was a suitable treatment method for Mopan persimmons.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2011年第2期130-133,143,共5页
Transactions of the Chinese Society for Agricultural Machinery
基金
"十一五"国家科技支撑计划资助项目(2006BAD30B01)
关键词
磨盘柿
1-MCP
真空包装
脱涩
保脆
Mopan persimmon
1-MCP
Vacuum packaging
Deastringency
Crispness-keeping
