摘要
以番茄为试验材料,研究壳聚糖、1-MCP两种不同保鲜剂对番茄采后生理特性和贮藏品质的影响。结果表明:2%的壳聚糖和1-MCP均能有效降低果实的腐烂指数,抑制番茄的成熟和转色,较好地保持果实的硬度、可溶性固形物和总酸含量,相比较而言1-MCP的保鲜效果最佳。壳聚糖处理可延长微熟期的番茄货架期至40d左右,而经1-MCP处理的则长达60d左右。
Tomato, as the experimental material, was treated with chitosan and 1-MCP at different maturity and different temperature, the effects were studied on tomato postharvest characteristics and storage quality from 1-MCP ; chitosan treatment. The results showed that both 2; of chitosan and 1-MCP could effectively reduce the rot index, and inhibit tomato maturing and turning red, and keep the firmness, soluble solids and total acid content. The effect of preservation by 1 MCP was better in the treatments. The shel-life of micro-ripe tomato with chitosan was about 40 days, and that of 1-MCP treatment was up to 60 days.
出处
《食品与机械》
CSCD
北大核心
2014年第1期169-171,204,共4页
Food and Machinery
基金
国家"十二五"支撑计划课题(编号:2013BAD19B06)
上海研发公共服务平台建设专项(编号:11DZ2292800)
