摘要
对1-甲基环丙烯(1-MCP)处理猕猴桃的食用品质恢复进行了研究."秦美"猕猴桃在预冷过程中用0.5μL/L的1-MCP处理24h,0℃冷藏50d后取出恢复至室温,然后用0.008、0.04、0.08mmol/L的乙烯,0.1、0.5、1.0mmol/L的水杨酸和0.02、0.1、0.2mmol/L的茉莉酸甲酯进行品质恢复试验.处理的样品放置在20℃的环境下,7d后检测其乙烯释放速率、呼吸速率、硬度、可溶性固形物、可滴定酸以及维生素C的含量.结果表明:乙烯、水杨酸、茉莉酸甲酯均能促进1-MCP处理的猕猴桃果实正常成熟,达到食用品质要求.其中0.04mmol/L乙烯、0.5mmol/L水杨酸、0.1mmol/L茉莉酸甲酯处理的效果较好,0.04mmol/L乙烯处理的操作简单可行.
The edible quality recovery of kiwifruit treated by 1-methylcyclopropene was researched.’Qinmei’ kiwifruits were treated with 0.5 μL/L 1-MCP for 24 h during the period of pre-cooling,after 50 days cold storage a t 0 ℃and returned it to room temperature,then they were treated by 0.008,0.04,0.08 mmol/L ethy lene（Eth）,0.1,0.5,1.0 mmol/L salicylic acid（SA） and 0.02,0.1,0.2 mmol/L methyl jasmonate（MeJA） to recover for the quality.After the treatment the ethylene release rate,respiration rate,f irmness,soluble solids,titratable acid and vitamin C content the kiwifruits placed at 20 ℃ for 7 days later,wer e detected.The results suggested that ethylene,salicylic acid,methyl Jasmonat e promote normal ripen of kiwifruit treated by 1-MCP.Additionally,the quality of kiwifruit treated by 0.04 mmol/L ethylene,0.5 mmol/L salicylic acid,0.1 mmol/L methyl jasmonate tr eatment was better,and the treatment of 0.4 mmol/L ethylene was simple and feasible.
出处
《陕西师范大学学报（自然科学版）》
CAS
CSCD
北大核心
2012年第5期76-80,87,共6页
Journal of Shaanxi Normal University：Natural Science Edition
基金
陕西省农业科技攻关项目(NC2010K01-11)
西安市科学技术局富民项目(NC08029)
关键词
猕猴桃
1-甲基环丙烯
品质
乙烯
水杨酸
茉莉酸甲酯
kiwifruit
1-methylcyclopropene（1-MCP）
quality
ethylene（Eth）
salicylic acid（SA）
methyl jasmonate（MeJA）
