摘要
研究了1-MCP处理对水蜜桃保鲜效果的影响。结果表明:与对照相比,1-MCP处理能明显抑制4℃贮藏水蜜桃的呼吸强度,延缓水蜜桃硬度的下降、抑制丙二醛的积累,控制贮藏期间水分的损失,减缓了淀粉的分解和转化,维持较高的VC含量。以上结果表明,1-MCP处理可显著提高水蜜桃贮藏保鲜效果。
The effects of 1-MCP treatment on fresh-keeping of honey peach were studied. The results showed that 1-MCP could dramatically affect the physiology of honey peach by restraining respiration intensity at 4 ℃, delaying the firmness,s drop and controlling the accumulation of MDA. It reduced the loss of water during storage and delayed the decomposition or transformation of starch. Also the content of VC was kept at high level 85 %. The results demonstrate that the 1-MCP treatment is helpful for prolonging the storage life of peach at low temperature.
出处
《食品工业》
北大核心
2011年第6期39-41,共3页
The Food Industry
