摘要
草莓采后分别用500nL/L和1000nL/L浓度的1-MCP处理,贮藏于-1℃条件下21d后,置于4℃条件下,研究其货架期内品质变化。结果表明,经1-MCP处理过的果实,失水率远远低于对照组,货架期保持腐烂率低于10%能达到3～4d,货架期8d时腐烂率比对照减少约一半。1-MCP处理增加了果实中蛋白质含量,提高了超氧化物歧化酶(SOD)、过氧化氢酶(CAT)活性。实验表明,1-MCP处理提高了草莓贮藏后货架期的品质。
Strawberry cv. Jinnong 1st fruit were treated with 500nL/L and 1000nL/L 1-MCP respectively. After stored in -1℃ for 21 days, strawberries were displaced in 4℃. We have examined the effect of 1-MCP on the quality of shelf life. 1-MCP treatments decreased the rate of water loss, increased the protein content and decreased the decay by 60% at the eighth shelf life. In the shelf life period, the SOD activity and CAT activity of 1-MCP treatments is higher than the control group. The results suggested that the 1-MCP treatment improved the shelf-life quality of strawberry.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第2期224-226,共3页
Science and Technology of Food Industry
基金
国家自然科学基金30571296和30200191资助
