| 1-MCP处理对砀山酥梨低温贮藏品质及生理的影响 |
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| 引用本文： | 王金祥,董明,崔楠楠,王占地.1-MCP处理对砀山酥梨低温贮藏品质及生理的影响[J].农产品加工．学刊,2013(1):11-15. |
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| 作者姓名： | 王金祥 董明 崔楠楠 王占地 |
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| 作者单位： | 安徽农业大学茶与食品科技学院;安徽省果蔬加工工程技术研究中心;熙可食品(安徽)有限公司 |
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| 基金项目： | 国家技术创新工程试点省项目支持(10140106056) |
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| 摘 要： | 以砀山酥梨为试材,采用不同体积分数(CK,0.5,0.75,1.0μ/L)1-甲基环丙烯(1-MCP)处理,在冷藏条件(2℃±1℃)下研究其贮藏品质和后熟生理指标变化。结果表明,1-MCP处理保持了砀山酥梨果实的新鲜度和果实的色泽(叶绿素);延缓了砀山酥梨在低温贮藏期间硬度的下降,可溶性固形物含量、总糖、可滴定酸和果实VC的下降,降低了果实的失质量率,明显推迟果实呼吸高峰的出现并降低其峰值,显著抑制果胶酶(PG)活性并维持较高过氧化物酶(POD)的活性,其中以0.5μL/L的1-MCP处理的贮藏效果最好。
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| 关 键 词： | 砀山酥梨 1-MCP 生理 品质 贮藏 |
Effect of 1-MCP on Quality and Physiology of Dangshansu Pear during the Storage at Low Temperature |
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| WANG Jin-xiang,DONG Ming,CUI Nan-nan,WANG Zhan-di.Effect of 1-MCP on Quality and Physiology of Dangshansu Pear during the Storage at Low Temperature[J].Nongchanpin Jlagong.Xuekan,2013(1):11-15. |
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| Authors: | WANG Jin-xiang DONG Ming CUI Nan-nan WANG Zhan-di |
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| Institution: | (2,3) (1.College of Tea and Food Science and Technology,Anhui Agricultural University,Hefei,Anhui 230036,China; 2.Anhui Fruit and Vegetable Processing Engineering Research Center,Dangshan,Anhui 235300,China; 3.Chic Foods(Anhui) Limited Company,Dangshan,Anhui 235300,China) |
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| Abstract: | Dangshansu pear is used as the raw materials,and is treated with 1-methylcyclopropene(1-MCP) at different concentrations(CK,0.5,0.75,1.0μL/L).The changes of Dangshansu pear on physiology and biochemistry and its storage qualities under refrigeration(2℃±1℃) conditions are studied.The main conclusions as follows:the respiratory peak can be put off,and its peak is reduced,and the pectic enzyme(PG) activity can be restrained and peroxidase enzyme(POD) activity can be maintained high by the process of 1-MCP(0.5μL/L).It is also slowed that the ripening and senescence process are slowed down,and the fruit hardness is kept,and the soluble solids and total sugar consumption are reduced,and VC and fruit color are maintained well,and fruit weight loss rate is reduced,and the storage effect is the best by the process of 1-MCP(0.5μL/L). |
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| Keywords: | Dangshansu pear 1-MCP physiology quality storage |
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