摘要
目的研究在低温(2±1)℃下,1-MCP和MAP对水蜜桃保鲜效果的影响。方法以1-MCP、气调及1-MCP+气调相结合的方法处理水蜜桃,评定其腐烂指数、硬度、可溶性固形物和维生素C含量等指标。结果在低温条件下,1-MCP、气调及1-MCP+气调相结合的方法处理后的水蜜桃在经过30d的储存之后其腐烂指数低于30%;硬度仍保持在13.0 kg/cm2以上;可溶性固形物保持在10.4%左右;维生素C含量在3.0 mg/100 g以上。结论 1-MCP、气调及1-MCP+气调相结合的方法处理水蜜桃均能有效减缓水蜜桃硬度、可溶性固形物、维生素C含量的下降,抑制其腐烂指数的上升,减少腐烂率,其中1-MCP+气调处理效果优于1-MCP和气调单独处理。
To investigate the effects of 1-methylcyclopropene（1-MCP） and modified atmosphere packaging（MAP）on the preservation results of honey peaches（Prunus persica） during storage at（2±1）℃. The treatments of 1-MCP, MAP and 1-MCP＋ MAP were used respectively to preserve honey peaches and the decay index, hardness, the content of total soluble solids（TSS） and Vitamin C were measured. After honey peaches were preserved with the above three treatments for 30 days, the decay index was all lower than 30%; the hardness still remained above 13.0 kg/cm2; TSS remained about 10.4%and Vitamin C was above 3.0 mg/100 g. All the three treatments could delay the decrease of the hardness, TSS and Vitamin C of the fruit and inhibit the increase of the decay index. Among the three treatments, the 1-MCP ＋ MAP treatment showed significantly better effect than the other two.
出处
《包装工程》
CAS
CSCD
北大核心
2015年第1期57-60,共4页
Packaging Engineering
关键词
水蜜桃
1-MCP
MAP
honey peach
1-methylcyclopropene
modified atmosphere packaging
