摘要
研究1-甲基环丙烯(1-Methylcyclopropene,1-MCP)联合气调处理对沙拉品质的影响,以结球生菜、苦苣、彩红椒、番茄、黄瓜、蘑菇、葡萄干、柠檬沙拉汁混合制作沙拉,对沙拉分别采用气调(O_2∶CO_2∶N_2=5%∶5%∶90%)处理、部分1-MCP联合气调处理和全部1-MCP联合气调处理,并以未采用1-MCP气调处理作为对照组,然后将沙拉贮藏于4℃,每隔1 d测定颜色、风味、质构、失质量率、感官等指标。结果显示,与对照组相比,气调处理减缓沙拉颜色变化和硬度降低,保留沙拉的风味;部分1-MCP联合气调处理的沙拉在第5天时,红、绿和蓝颜色最接近新鲜样品,相关性系数为0.85,0.91,0.84。因此,部分1-MCP联合气调对沙拉品质保持效果最好。
The effects of 1-methylcyclopropene（1-MCP） combined with the controlled atmosphere package（CA） on the quality of salad are evaluated. The salad is mixed with lettuce,bitter,red pepper,tomato,cucumber,mushroom,raisin,and lemon salad. The salads treat with CA（O2∶CO2∶N2=5%∶5%∶90%）,partial 1-MCP combin with CA,1-MCP treatment combined with CA are stored at 4 ℃ with the untreated salad as the control. The color,flavor,texture,weight loss,and sensory are measured. The results show that the CA treatment reduced the change of color,the hardness of sweet pepper,and the flavor of salad compared with the control. The correlation factors of the red,green,and blue of the partial 1-MCP combined with CA are 0.85,0.91,0.84 with the fresh salad. Hence,the partial 1-MCP combined with CA is effective to maintain the color and the sensory evaluation vale of the salad.
作者
范红梅
张超
马越
赵晓燕
江英
FAN Hongmei ZHANG Chao MA Yue ZHAO Xiaoyan JIANG Ying(Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops （North China）, Ministry of Agriculture, Key Laboratory of Urban Agriculture （North） , Ministry of Agriculture, Beijing 100097, China Food College, Shihezi University, Shihezi, Xinjiang 832000, China)
出处
《农产品加工（下）》
2017年第1期4-8,共5页
Farm Products Processing
基金
现代农业产业技术体系专项资金资助(CARS-25&CARS-26)
北京市农林科学院科技创新能力建设专项新学科培养(KJCX20140204&KJCX20140111-21)
果蔬农产品保鲜与加工北京市重点实验室(Z141105004414037)
关键词
1-甲基环丙烯
气调处理
沙拉
品质
1-methylcyclopropene
controlled atmosphere
salad
sensory evaluation
