摘要
以不同成熟度的梨枣为试材,研究1-甲基环丙烯(1-MCP)处理对枣果品质的影响。研究表明:1-MCP处理的半红枣可有效地保持VC的含量和果实的好果率,减缓失重率的下降。1-MCP处理加速了圈红果和全红果VC的降解,推迟枣果可溶固形物峰值出现的时间,对贮藏后期全红果的硬度下降有一定的抑制作用。
The effects of 1-methylcyclopropene （1-MCP） treatment on storage quality about different stage of mature of Lizao jujube were studied. The results showed that half-red fruits treated with 1-MCP could significantly reserve the content and fresh fruits rate, lessen the loss of water. 1-MCP treatment could quicken the degradation of VC, delay the appearing time for the peak of Tss of circle-red fruits and full-red fruits, and it also could inhibit the decreasing of fruit firmness of full-red fruits during the late stage of storage.
出处
《食品工业》
北大核心
2012年第11期119-121,共3页
The Food Industry
基金
国家林业局公益性行业科研专项(20100404107)
山西省攻关项目(20100311075)
校科技创新基金项目(2006020)
