摘要
以绿皮无刺佛手瓜为研究试材,探索不同质量浓度1-MCP(450,900,1 350 n L/L)处理对佛手瓜果实低温贮藏品质变化的影响。以低温贮藏(9℃,相对湿度95%)为对照,分别测定了各处理果实贮藏期间呼吸强度、Vc、叶绿素含量、硬度、总酚、失重率等品质指标。采用主成分分析法对各项品质指标进行分析,建立佛手瓜果实低温贮藏品质的综合评价模型,并采用该模型对果实贮藏期间的品质变化规律进行评价。结果表明:3组不同浓度1-MCP处理对佛手瓜果实贮藏期间的品质均有不同程度的保持作用。贮藏至第15天,对照组果实综合品质开始急剧下降,而1-MCP处理可使果实品质开始下降的时间推迟15 d,其中900 n L/L的1-MCP处理对果实品质的保持效果最佳。
In order to explore the effects of different concentrations of 1-MCP （450 nL/L, 900 nL/L, 1 350 nL/L） on quality of smooth green chayote fruit during cold storage （9℃, 95% relative humidity）, several quality indicators, such as respiration rate, Vc content, chlorophyll content, firmness, total phenols, and weight loss were measured . The control group was the samples treated without 1-MCP. Principal component analysis （PCA） was adopted to investigate changes in quality of chayote fruit treated with different concentrations of 1-MCP, and the comprehensive evaluation model of the storage quality was established. The results showed that different concentrations of 1-MCP treatments could maintain better quality of chayote fruit in varying degrees during storage compared with untreated group. The quality of control group showed a sharp decline after 15 days, while the fruit treated with I-MCP showed up 15 days later. In par- ticular, 900 nL/L 1-MCP treatment was the most effective preservation method compared with others.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第11期204-209,共6页
Food and Fermentation Industries
