摘要
以花溪区种植的红颜草莓为试验材料,分别使用1-MCP、壳聚糖、SNP三种保鲜剂进行了保鲜处理。并在0d、2d、4d、6d、8d检测了草莓生理生化指标,初探了三种保鲜剂对草莓保鲜效果。结果显示:失重率和丙二醛随保鲜时间的延续呈上升趋势,有机酸含量呈下降趋势;可溶性固形物、VC和SOD随保鲜时间延伸呈上升再下降的变化趋势;脯氨酸变化较为突出,呈现下降后上升再下降的变化动态。草莓保鲜过程中可溶性固形物与有机酸呈显著负相关性,与POD和SOD呈显著正相关性。综合结果显示1.25%壳聚糖、5μmol/L SNP和0.6μL/L 1-MCP对红颜草莓具有较好的保鲜效果。
In the experiment, werespectivelyused 1--MCP, chitosan and SNP as three kinds of preservative treatment on red strawberrygrown in Huaxi District. A preliminary study on the effect of three kinds of preservatives on straw- berry preservation effect by detected physiological and biochemical indexes of strawberry at 0d, 2D, 4D, 6D, 8D. The results showed that the weight loss rate and the content of MDA increased with the time of preservation~ Organ- ic acid content showed a downward trend~ Soluble solids, VC and SOD showed a trend of increasing and then decrea- sing with the prolonging of preservation time~ The changes of proline were more prominent, showed a trend of the de- crease at first, then increased and decreased at last. Significant negative correlation occurred between soluble solid content and organic acid in the process of strawberry preservation, but soluble solids were positively correlated with SOD and POD. Comprehensive results showed that 1.25% chitosan, 5μmol/1 SNP and 0. 6μl/ll-- MCP had better effect on the preservation of red berries.
出处
《绿色科技》
2016年第11期50-52,54,共4页
Journal of Green Science and Technology
基金
贵大省创字2015(编号:013)
黔科合NY字[2012](编号:3083)
黔科合J字[2011](编号:2137)
关键词
草莓
壳聚糖
保鲜
strawberryl-- MCP
SNP
chitosanpreservation
