| 1- 甲基环丙烯复合焦亚硫酸钠处理对厚皮甜瓜的保鲜效果 |
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| 引用本文： | 王良艳,张有林,张润光,尹梦亭.1- 甲基环丙烯复合焦亚硫酸钠处理对厚皮甜瓜的保鲜效果[J].食品科学,2012,33(12):294-298. |
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| 作者姓名： | 王良艳 张有林 张润光 尹梦亭 |
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| 作者单位： | 1.陕西师范大学食品工程与营养科学学院
2.喀什出入境检验检疫局 |
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| 基金项目： | 陕西省西安市农业应用技术研究项目(NC10017);陕西师范大学大学生开放性试验基金项目(KFJJ2010048) |
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| 摘 要： | 以陕西省阎良区厚皮甜瓜为试材，采用1-甲基环丙烯(1-MCP)、焦亚硫酸钠(Na2S2O5)以及二者结合的处理方法，研究厚皮甜瓜采后生理变化及贮藏品质。结果表明：1-MCP结合Na2S2O5处理能明显延缓厚皮甜瓜硬度下降，抑制可溶性固形物含量快速上升，有效少果实腐烂，同时抑制苯丙氨酸解氨酶和过氧化物酶的活性，使过氧化氢酶和超氧化物岐化酶活性处于较高水平。在这种处理方式下，贮藏80d后，果实腐烂指数0.37、商品果率80%。1-MCP结合Na2S2O5复合处理对厚皮甜瓜具有很好的保鲜效果。
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| 关 键 词： | 1-甲基环丙烯 焦亚硫酸钠 厚皮甜瓜 |
Fresh-Keeping Effect of 1-MCP Combined with Na2S2O5 on Muskmelon (Cucumis melo) |
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| WANG Liang-yan,ZHANG You-lin,ZHANG Run-guang,YIN Meng-ting.Fresh-Keeping Effect of 1-MCP Combined with Na2S2O5 on Muskmelon (Cucumis melo)[J].Food Science,2012,33(12):294-298. |
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| Authors: | WANG Liang-yan ZHANG You-lin ZHANG Run-guang YIN Meng-ting |
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| Affiliation: | (1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China；
2. Kashi Entry-Exit Inspection and Quarantine Bureau, Kashi 844000, China) |
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| Abstract: | The postharvest physiology and storage characteristics of Cucumis melo L.treated by 1-methylcyclopropene(1-MCP),sodium metabisulfite(Na2S2O5) and their combination were studied.The results demonstrated that 1-MCP combined with Na2S2O5 could delay the maturation of fruits,inhibit the increase of soluble solids,significantly reduce decay rate and also inhibit the increase of phenylanlanine ammonialyase(PAL) and peroxidase(POD) activities,thus maintaining catalase(CAT) and superoxide dismutase(SOD) activities at a high level.After 80 days of storage the decay rate and the commodity rate were 0.37 and 80%,respectively.Therefore,1-MCP combined with Na2S2O5 can maintain high storage quality of Cucumis melo L. |
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| Keywords: | Methy clopropene(1-MCP) Na2S2O5 Cucumis melo L |
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