摘要
为改善贮藏后李果实品质和开发综合贮藏保鲜技术,研究贮藏前壳聚糖涂膜处理及其结合贮藏后1-甲基环丙烯(1-MCP)熏蒸处理对货架期"牛心"李果实品质的影响。结果表明:贮藏前采用10、15、20g/L壳聚糖溶液涂膜处理及其结合贮藏后采用1.0μl/L1-MCP熏蒸可以有效保持低温贮藏(2℃、4周)后货架期(23～25℃)李果实的硬度,延缓果实VC含量的下降和果皮色泽的转红,抑制果实腐烂的发生。壳聚糖和1-MCP的结合处理比两者各自的处理效果都好,能进一步显著地改善李果实在货架期的品质表现,为李果实综合贮藏保鲜技术开发提供依据。
Effects of pre-storage chitosan coating in combination with post-storage 1-methylcyclopropene（1-MCP） exposure treatment on quality of plum（Prunus salicina Lindl cv.Niuxin） fruit during shelf life were studied.Results showed that after plum fruits were coated with 10,15 or 20 g/L chitosan solutions,stored at 2 ℃ for 4 weeks and then exposured to 1.0 μ l/L 1-MCP during shelf life at 23～25℃,the change of firmness,vitamin C content and surface color were delayed,and decay was inhibited.Treatments of chitosan combined with 1-MCP exhibited better effects than chitosan or 1-MCP treatment alone,and could significantly improve the plum fruit quality during shelf life.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第22期366-368,共3页
Food Science
基金
"十一五"国家科技支撑计划重点项目(2006BAD22B03)
