摘要
研究了温度和1-甲基环丙烯(1-MCP)处理对青脆李果实褐变的影响。0.5、1.0μL/L的1-MCP分别处理青脆李果实后,贮藏在(0±0.5)℃和(10±0.5)℃条件下,分析其贮藏效果。结果表明,低温贮藏对青脆李采后的褐变有明显的抑制作用;1-MCP处理可有效降低果实贮藏期间的呼吸强度和乙烯释放速率(p<0.05),维持较高的多酚类物质含量(p<0.05),抑制多酚氧化酶的活性(p<0.05),减少丙二醛的累积(p<0.05)。采用0.5μL/L的1-MCP处理后于(0±0.5)℃下贮藏,可使青脆李的贮期延长至72d,且褐变指数为7.13,果实品质最好。
Research of temperature and 1-methylcyclopropene（1-MCP） treatment on browning of Sichuan Prunus americana was showed in this paper. The Postharvest Prunus americana had been disposed by 1-MCP in 0.5 and 1.0μL/L respectively. Then the fruit which was disposed by 0.5μL/L 1-MCP had been stored in（0±0.5）℃ and（10±0.5）℃ respectively,and the fruit which disposed by 1.0μL/L 1-MCP had been stored in same two temperature respectively. Results showed that,low storage temperature on postharvest browning of Prunus americana had been obviously inhibited. And during the whole storage,1-MCP treatment could effectively reduce the respiration rate and ethylene release rate（p0.05）,maintain phenols content（p0.05）, inhibit the polyphenoloxidase activity（ p 0. 05） and malondialdehyde accumulation（ p 0. 05）. Stored in（0±0.5）℃ after treated by 0.5μL/L 1-MCP,the storage period of Prunus americana was extended to 72d,and its browning index was 7.13 that was minimum,and the quality of it was the best.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第2期312-316,323,共6页
Science and Technology of Food Industry
基金
山西省农业科学院科技攻关项目(2012YGG01)
