| 1-MCP熏蒸处理对软枣猕猴桃的保鲜效果 |
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| 引用本文： | 徐冬颖,张静,姜爱丽,胡文忠,周福慧,李江阔. 1-MCP熏蒸处理对软枣猕猴桃的保鲜效果[J]. 包装工程, 2019, 40(11): 26-32 |
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| 作者姓名： | 徐冬颖 张静 姜爱丽 胡文忠 周福慧 李江阔 |
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| 作者单位： | 大连民族大学生命科学学院生物技术与资源利用教育部重点实验室,大连,116600;国家农产品保鲜工程技术研究中心(天津)天津市农产品采后生理与贮藏保鲜重点实验室,天津,300384 |
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| 基金项目： | “十三五” 国家重点研发计划（2016YFD0400903）；辽宁省食品产业校企联盟项目（2018LNSPLLM0106） |
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| 摘 要： | 目的 探究1-MCP熏蒸处理对软枣猕猴桃品质及抗氧化特性的影响。方法 实验使用0.8 μL/L的1-MCP熏蒸处理软枣猕猴桃24 h，测定果实贮藏期间的颜色、总酚含量、类黄酮含量、MDA含量、相对电导率及抗氧化能力等多项指标。结果 采用0.8 μL/L的1-MCP进行熏蒸处理能显著抑制软枣猕猴桃颜色饱和度和叶绿素含量的下降，维持总酚和类黄酮含量，延缓软枣猕猴桃果实的PPO活性、相对电导率和MDA含量的上升，保持较高的ABTS自由基清除能力及总抗氧化能力。结论 采用0.8 μL/L的1-MCP进行熏蒸处理可以有效保持软枣猕猴桃的营养价值，增强抗氧化能力，减缓果实衰老，延长其货架期。
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| 关 键 词： | 软枣猕猴桃 酚类物质 膜脂氧化 抗氧化能力 |
| 收稿时间： | 2019-03-25 |
| 修稿时间： | 2019-06-10 |
Effects of 1-Methylcyclopropene Fumigation on Preservation of Actinidia Arguta |
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| XU Dong-ying,ZHANG Jing,JIANG Ai-li,HU Wen-zhong,ZHOU Fu-hui and LI Jiang-kuo. Effects of 1-Methylcyclopropene Fumigation on Preservation of Actinidia Arguta[J]. Packaging Engineering, 2019, 40(11): 26-32 |
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| Authors: | XU Dong-ying ZHANG Jing JIANG Ai-li HU Wen-zhong ZHOU Fu-hui LI Jiang-kuo |
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| Affiliation: | 1.Key Laboratory of Biotechnology and Resource Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China;2.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China,1.Key Laboratory of Biotechnology and Resource Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China;2.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China,1.Key Laboratory of Biotechnology and Resource Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China;2.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China,1.Key Laboratory of Biotechnology and Resource Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China;2.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China,1.Key Laboratory of Biotechnology and Resource Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China;2.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China and 1.Key Laboratory of Biotechnology and Resource Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China;2.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China |
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| Abstract: | |
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| Keywords: | actinidia arguta phenolic substance membrane lipid peroxidation antioxidant capacity |
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