摘要
以青皮鲜核桃为试材,研究不同水平1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理的青皮鲜核桃加聚乙烯袋(厚度40μm)包装,在冷藏(0±0.5)℃期间采后生理及品质变化特点。结果表明:1-MCP结合聚乙烯袋包装处理能有效降低果实霉腐率,延缓劣变进程,保持青皮核桃的原有水分和色泽,有效降低乙烯生成速率,延缓酸价的升高,提高青皮鲜核桃过氧化氢酶的活性,并使多酚氧化酶和脂氧合酶活性维持在较低的水平,使青皮核桃的贮藏期延长到90 d。在实验设计的处理中,3μL/L的1-MCP结合聚乙烯袋包装处理达到了最好的保鲜效果。
The effects of 1-methylcyclopropene （1-MCP） at different levels （0, 1, 2 and 3 μ/L） combined with plyethylene （PE） film （40μn thick） packaging were investigated on postharvest physiological and quality changes of green walnuts stored at （0±0.5）℃. The results showed that 1-MCP in combination with PE packaging was effective in reducing decay incidence, slowing down fruit deterioration, maintaining the original moisture content and color of green walnuts, lowering ethylene production rate, delaying the increase in acid value, increasing catalase activity, and maintaining the activities of polyphenol oxidas （PPO） and lipoxygenase （LOX） at lower levels. As a consequence, the storage life of green walnuts was prolonged up to 90 d. 1-MCP at 3 μL/L in combination with PE packaging was the most effective treatment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第10期252-257,共6页
Food Science
基金
"十二五"国家科技支撑计划项目(2012BAD38B01)
天津市高等学校创新团队培养计划项目(TD12-5049)
林业公益性行业科研专项(201004048-2)
关键词
青皮鲜核桃
1-甲基环丙烯
生理代谢
品质
green walnuts
1-methylcyclopropene （1-MCP）
physiological metabolism
quality
