| 1-MCP对青脆李亚低温贮藏期间生理生化及品质的影响 |
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| 引用本文： | 陈嘉,张立新,赵迎丽,冯志宏,王春生.1-MCP对青脆李亚低温贮藏期间生理生化及品质的影响[J].保鲜与加工,2011,11(6):18-22. |
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| 作者姓名： | 陈嘉 张立新 赵迎丽 冯志宏 王春生 |
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| 作者单位： | 山西省农业科学院农产品贮藏保鲜研究所,山西太原,030031;山西省农业科学院农产品贮藏保鲜研究所,山西太原,030031;山西省农业科学院农产品贮藏保鲜研究所,山西太原,030031;山西省农业科学院农产品贮藏保鲜研究所,山西太原,030031;山西省农业科学院农产品贮藏保鲜研究所,山西太原,030031 |
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| 基金项目： | 山西省援建四川茂县科技攻关项目（20090312031-5） |
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| 摘 要： | 以四川茂县青脆李为试材,研究1-甲基环丙烯(1-MCP)对亚低温(8±0.5℃)条件下青脆李的生理生化及其贮藏期间果实品质变化的影响。结果表明:1-MCP处理可显著抑制青脆李果实的呼吸作用和乙烯的释放速率,并降低两者的峰值;可保持果实细胞膜的完整性,降低PPO活性和酚类物质的消耗,减少褐变。其中以1.0μL.L-1浓度的1-MCP处理能够更有效地保持果实的质地与风味,亚低温条件下贮藏28 d,褐变指数为0,腐烂指数为5.3,显著好于对照和其他浓度的1-MCP处理,延长果实保鲜期达到20 d。
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| 关 键 词： | 青脆李 1-MCP 亚低温 褐变 品质 |
Effect of 1-MCP on Physiology, Biochemistry and Storage Quality of Prunus americana under Sub-low Temperature |
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| CHEN Jia,ZHANG Li-xin,ZHAO Ying-li,FENG Zhi-hong,WANG Chun-sheng.Effect of 1-MCP on Physiology, Biochemistry and Storage Quality of Prunus americana under Sub-low Temperature[J].Storage & Process,2011,11(6):18-22. |
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| Authors: | CHEN Jia ZHANG Li-xin ZHAO Ying-li FENG Zhi-hong WANG Chun-sheng |
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| Institution: | (The Institute of Agricultural Product Storage and Fresh Keeping,Shanxi Academy of Agricultural Sciences, Taiyuan 030031,China) |
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| Abstract: | The Prunus americana fruits were treated with 1-MCP of different concentrations for 12 hours,then stored at sub-low temperature of(8±0.5) ℃ for 28 days.The changes in physiological and biochemistry characteristics and sensory quality were investigated in this study.The results showed that,1-MCP treatment markedly inhibited respiration rate and ethylene production rate,decreased the both peak values,kept integrity of cell membrane,inhibited PPO activity and decreasing of total phenols content,inhibited browning and improved quality during storage when compared with ck.The Prunus americana treated with 1.0 μL·L-1 1-MCP showed a better storability.It could kept the quality and flavor effectively,browning index was 0,rot index was 5.3,significatly better than the control and other 1-MCP treatments,and its preservation period could be prolonged for 20 days. |
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| Keywords: | Prunus americana 1-MCP sub-low temperature browning quality |
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