摘要
以4种采收成熟度(90%、80%、70%和60%)的番木瓜果实(‘日升’品种)为材料,研究不同成熟度果实对采后1-甲基环丙烯(1-MCP)处理(浓度为1.0μL/L)的反应,测定了果皮色泽,果肉糖、酸、Vc含量等品质及硬度、PG和CX等软化相关生理的变化。结果表明:90%成熟度的果实品质及生理变化的速度最快,1-MCP不能有效抑制其成熟软化;1-MCP处理能显著抑制70%和60%成熟度果实品质及生理的变化,且果实不能够正常软化变黄;而80%成熟度果实经过1-MCP处理后,果皮色泽能够正常转黄,但果实不能够正常软化。说明90%成熟度的番木瓜果实对采后1μL/L1-MCP处理的反应不敏感;80%、70%和60%成熟度的番木瓜果实对1μL/L1-MCP处理的反应敏感,1-MCP虽然起到了较好的保鲜效果,但果实不能正常软化,对于果实风味品质有不良影响。
The payaya fruits （CV.＇Risheng＇） were used to study the response of papaya fruits with four harvest maturity degrees （90%, 80%, 70% and 60%） to 1-methylcyclopropene （1-MCP） application. The changes in peel colour, the contents of total soluble solids （TSS）, titratable acid （TA） and ascorbic acid （Vc）, the physiologies of polygalacturonase（PG） and cellulase（CX） were evaluated. The results showed that the changes in quality and physiology of 90% fruits were remarkable, 1-MCP couldn＇t effectively inhibit the ripening and softening of fruits. However, 1-MCP could greatly inhibit the changes in qualitiesand physiologies of 70% and 60% fruits, and fruits coulnn＇t soften and turn yellow normally. While 80% fruits treated with 1-MCP could turn yellow normally, but it couldn＇t soften in ripening stage. It suggested that 90% maturity fruits had little sensitiveness to the treatment of 1-MCP, the softening response of papaya fruits with 80%, 70% and 60% maturities treated with 1-MCP were characterized, although 1-MCP had the beneficial effects on maintaining quality of 80%, 70% and 60% fruits, the fruits couldn＇t soften normally, 1-MCP had the passtive effects on the quality of flavor and texture.
出处
《食品科技》
CAS
北大核心
2012年第6期48-52,共5页
Food Science and Technology
基金
中央级公益性科研院所基本科研业务费专项资金项目(sscri201004)
海南大学重点科研项目(hd09xm17)
海南省重点科技计划项目(ZDXM20100014)
关键词
番木瓜
成熟度
1-MCP
反应
payaya fruit
harvest maturity
1-MCP
response
