| 1-MCP抑制香蕉货架期衰老斑点的研究 |
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| 引用本文： | 李红震,陈庆敏,王庆国.1-MCP抑制香蕉货架期衰老斑点的研究[J].食品与发酵工业,2011,37(6). |
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| 作者姓名： | 李红震 陈庆敏 王庆国 |
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| 作者单位： | 1. 山东农业大学食品科学与工程学院,山东泰安,271018
2. 山东营养源食品科技有限公司,山东泰安,271018 |
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| 摘 要： | 以广东高州香蕉为实验材料,研究了1-甲基环丙烯对成熟香蕉老化斑点产生的影响。结果表明:即使催熟至批发成熟度(果皮3/4面积变黄)和零售成熟度(果皮转黄)的香蕉,0.5和1.0μL/L的1-MCP处理,仍可显著延迟果皮衰老斑点的产生,延长货架寿命;1-MCP处理延迟了批发成熟度香蕉果皮褪绿和果肉淀粉降解,对于抑制2种成熟度的香蕉货架后期组织崩溃水渍症状的出现,也具有良好效果,处理效果以批发成熟度更好;2个1-MCP剂量间无显著差异。
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| 关 键 词： | 香蕉 衰老斑点 1-甲基环丙烯 |
Research on Effect of 1-MCP on Inhibiting Postharvest Banana Specks |
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| Li Hong-zhen,Cheng Qing-ming,Wang Qing-guo.Research on Effect of 1-MCP on Inhibiting Postharvest Banana Specks[J].Food and Fermentation Industries,2011,37(6). |
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| Authors: | Li Hong-zhen Cheng Qing-ming Wang Qing-guo |
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| Affiliation: | Li Hong-zhen1,Cheng Qing-ming2,Wang Qing-guo11(College of Food Science and Engineering,Shandong Agriculture University,Taian 271018,China)2(ShanDong Yingyangyuan Food Science & Technology Co,Ltd.,China) |
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| Abstract: | This paper studies the influence of 1-MCP on specks of ripen bananas.The results showed that: 0.5 and 1.0 μL/L 1-MCP treatment can obviously retard the occurrence of the specks and extend the shelf life even for those are speeded ripening for wholesale(3/4 peel yellow or fully)or retail(peels turns yellow).Moreover,1-MCP treatments delayed the peel green color changes as well as the starch decomposition;it also prevented browning and watering of the fruits during the storage.This research was useful on reducing the postharvest losses and relatively increasing the commercial value of bananas.Two different doses of 1-MCP treatment did not show significant difference. |
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| Keywords: | banana senescent spotting 1-MCP |
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