摘要
以＂红玉＂芒果为试材,进行采后1-甲基环丙烯（1-methylcyclopropene,1-MCP）（1μL/L）处理,通过快递空运和快递陆运2种方式从海南运至天津,在常温（25-28℃）条件下存放,测定不同处理芒果各项品质指标及挥发性物质的变化规律。结果表明：快递空运结合1-MCP处理显著延长了芒果的货架期,降低了果实腐烂率和转黄指数,维持了较高的TSS含量、可滴定酸及Vc含量,延缓了果实硬度的下降,明显抑制了芒果果皮相对电导率的上升。从挥发性物质看,1-MCP处理组芳樟醇和α-松油醇含量高于CK对照组,快递空运处理组醇类、醛类和烃类总含量高于快递陆运处理组,有效保持了主要挥发性物质的含量。实验结果说明快递空运结合1-MCP处理是最适合芒果采后电商销售的处理方式。
Influence of transportation on the quality of ＂Hongyu＂mangoes were studied. After the mangoes were treated with postharvest 1-MCP（ 1 μL / L）,they are transported with air express and land express respectively from Hainan to Tianjin,stored at room temperature（ 25 - 28 ℃） conditions. Multiple quality control parameters and volatile substances were measured. The results showed that the combination of using 1-MCP and air express significantly extended the shelf life of mangoes,reduced the rotting rate and yellowing index,maintained the fruit total soluble solids,titratable acidity and vitamin C content,delayed the decline of fruit firmness,and inhibited the rise in the relative conductivity of the mangoes＇ skin. Judging from volatile substances,the level of 3,7-dimethyl-1,6-Octadien-3-ol and à,à,4-trimethyl-3-Cyclohexene-1-methanol？ content in the 1-MCP treatment group was higher than that in the CK reference group; the level of alcohol,aldehyde,and hydrocarbon content in the air express group was higher than that in the land express group,the content of main volatile substances was effectively maintained. In conclusion,1-MCP combined with air express is the best choice to transport postharvest mango for online retailers.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第4期160-168,共9页
Food and Fermentation Industries
基金
国家十二五科技支撑计划项目(2015BAD16B09)
天津市科技支撑重点项目(15ZCZDNC00140)
