摘要
以3种硬肉型葡萄为试验材料,通过测定其货架期间硬度、可溶固形物含量、维生素C含量、挥发性物质,研究1-MCP对硬肉型葡萄货架期间的保鲜效果。结果表明:1-MCP处理能够抑制红提葡萄果实硬度的下降,提高金手指葡萄可溶性固形物的含量,减缓红提、夏黑葡萄可溶性固形物含量的波动,在贮藏前期可使3种硬肉型葡萄维持较高的可滴定酸含量,而后期作用效果不明显,可显著提高红提的维生素C含量。3种硬肉型葡萄成熟果实中挥发性物质主要成分为酯类、醛类和醇类。1-MCP处理组红提、夏黑葡萄果实的醇类和醛类物质相对含量以及总数大部分高于CK组,主要挥发性物质波动小,整体风味优于对照组。
The effect of the treatment with 1-MCP on postharvest quality and major volatile components of three varieties of hard meat-type grapes during shelf life were comparatively evaluated with firmness, soluble solid content and Vitamin C content, volatile components of grapes was detected and analyzed by gas chromatography mass spectrometry（GS-MS）. The firmness of Red grape was remarkably delayed by 1-MCP treatment compared to control. The soluble solids of Gold Finger grape were increased by 1-MCP treatment. During the earlier stage of shelf, 1-MCP treatment can control the reduce of the titratable acidity content, but hading no effect in the later stage. 1-MCP treatment also increased the Vitamin C of Red grape. The volatile substances of three hard meat-type grapes were mainly esters, aldehyd and alcohols. The alcohols, aldehydes relative content and total number of Summer Black and Red grapes were higher by1-MCP treatment.
作者
张鹏
邵丹
李江阔
颜廷才
Zhang Peng;Shao Dan;Li Jiangkuo;Yan Tingcai(National Engineering and Technology Research Center for Preservation of Agriculture Products （Tianjin）, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384;College of Food Science, Shenyang Agricultural University, Shenyang 110866)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第4期219-227,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2015BAD16B09)
天津市科技支撑重点项目(15ZCZDNC00140)
关键词
1-甲基环丙烯
硬肉型葡萄
品质
挥发性物质
1-methylcyclopropene（1-MCP）
hard meat-type grape
quality
volatile substances
