摘要
以河套蜜瓜(Cucumismelo L.CV Hetao)为试材,研究了1-甲基环丙烯(1-MCP)对河套蜜瓜冷藏后货架期品质的影响,结果表明:使用300nL/L浓度的1-MCP处理后的河套蜜瓜,在8℃下贮藏后,货架期河套蜜瓜的乙烯释放量减少,呼吸跃变高峰和乙烯高峰的出现时间得以延迟,硬度和营养品质下降减慢,转黄和腐烂速度被明显抑制。用300nL/L浓度的1-MCP处理后河套蜜瓜的货架期可以比对照延长约6d～8d,达到14d～16d,而且冷藏时间越短1-MCP作用效果越明显。
In this paper, by using of Cucumis melo L.CV Hetao as a specimen, we investigated the effect of on the shelf llfe quality of specimen after the cold storage. The result indicated, after treating Cucumis melo L.CV Hetao with 1-MCP in concentration of 300 nL/L and store them at 8 ℃. The ethylene production of the specimen was decreased, the time of jump respiratory peak rate and ethylene peak were postponed, yellowing and decay rate were controlled and the firmness and quality of the specimen were maintained effecitively in shelf-time. Conparing shelf life of the specimen treated 1-MCP to that of non-treated, the time could be extended from 6 d- 8 d to 14 d-16 d; and the more shorter cold storage time the better efficiency of 1-MCP.
出处
《食品研究与开发》
CAS
北大核心
2007年第10期157-159,192,共4页
Food Research and Development
基金
内蒙古自然科学基金项目(200408020317)
教育部"春晖计划"资助项目(Z2004-2-15013)
