| 1-甲基环丙烯处理对胡萝卜贮藏期间品质的影响 |
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| 引用本文： | 王清,杨娜,郭李维,高丽朴.1-甲基环丙烯处理对胡萝卜贮藏期间品质的影响[J].食品科学,2011(Z1). |
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| 作者姓名： | 王清 杨娜 郭李维 高丽朴 |
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| 作者单位： | 北京市农林科学院蔬菜研究中心; |
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| 基金项目： | 国家大宗蔬菜产业体系建设(CARS-25-E-01) |
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| 摘 要： | 以京红五寸品种胡萝卜为试材,研究了1-甲基环丙烯(1-MCP)处理对胡萝卜在0℃贮藏期间品质的影响。试验结果表明:采用500nl/L 1-MCP处理的胡萝卜,能够抑制贮藏期间胡萝卜的呼吸作用,减缓胡萝卜糠心指数、游离氨基酸含量、总酚物质含量的升高,较对照组更能有效维持胡萝卜的可溶性糖、抗坏血酸、可溶性蛋白质、类胡萝卜素的含量。1-MCP处理有效缓解了胡萝卜在贮藏过程中的衰老进程,有利于保持胡萝卜的品质。
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| 关 键 词： | 胡萝卜 贮藏 1-甲基环丙烯 品质 |
Effects of 1-methylcylcopropene on Quality of Carrot during Storage |
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| WANG Qing,YANG Na,GUO Li-wei,GAO Li-pu.Effects of 1-methylcylcopropene on Quality of Carrot during Storage[J].Food Science,2011(Z1). |
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| Authors: | WANG Qing YANG Na GUO Li-wei GAO Li-pu |
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| Affiliation: | WANG Qing,YANG Na,GUO Li-wei,GAO Li-pu(Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097) |
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| Abstract: | The effect of 1-MCP on quality and nutrient component of carrot during storage was studied.The results showed that: The treatment with 1-MCP at 500nl/L slowed the respiration of carrot,inhibited the increase of hollowness index,free amino acids content,total phenol content on carrot.1-MCP treatment maintained the content of soluble sugar,ascorbic acid,soluble protein,carotenoid in carrot during storage.These results indicated that 1-MCP treatment effectively kept the quality of carrot and delayed senescence... |
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| Keywords: | carrot storage 1-MCP quality |
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