| 壳聚糖结合1- 甲基环丙烯处理对李果实货架期品质的影响 |
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| 引用本文： | 曹建康,陈文化,赵玉梅,姜微波.壳聚糖结合1- 甲基环丙烯处理对李果实货架期品质的影响[J].食品科学,2009,30(22):366-368. |
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| 作者姓名： | 曹建康 陈文化 赵玉梅 姜微波 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院 |
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| 基金项目： | “十一五”国家科技支撑计划重点项目(2006BAD22B03) |
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| 摘 要： | 为改善贮藏后李果实品质和开发综合贮藏保鲜技术，研究贮藏前壳聚糖涂膜处理及其结合贮藏后1- 甲基环丙烯(1-MCP)熏蒸处理对货架期“牛心”李果实品质的影响。结果表明：贮藏前采用10、15、20g/L 壳聚糖溶液涂膜处理及其结合贮藏后采用1.0μl/L 1-MCP 熏蒸可以有效保持低温贮藏(2℃、4 周)后货架期(23～25℃)李果实的硬度，延缓果实VC 含量的下降和果皮色泽的转红，抑制果实腐烂的发生。壳聚糖和1-MCP 的结合处理比两者各自的处理效果都好，能进一步显著地改善李果实在货架期的品质表现，为李果实综合贮藏保鲜技术开发提供依据。
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| 关 键 词： | 壳聚糖 1- 甲基环丙烯(1-MCP) 李果实 货架期 |
| 收稿时间： | 2008-12-16 |
Effects of Chitosan Coating Coupled with 1-Methylcyclopropene Fumigationon on Quality of Plum Fruit during Shelf Life |
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| CAO Jian-kang,CHEN Wen-hua,ZHAO Yu-mei,JIANG Wei-bo.Effects of Chitosan Coating Coupled with 1-Methylcyclopropene Fumigationon on Quality of Plum Fruit during Shelf Life[J].Food Science,2009,30(22):366-368. |
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| Authors: | CAO Jian-kang CHEN Wen-hua ZHAO Yu-mei JIANG Wei-bo |
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| Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | Effects of pre-storage chitosan coating in combination with post-storage 1-methylcyclopropene (1-MCP) exposure treatment on quality of plum (Prunus salicina Lindl cv. Niuxin) fruit during shelf life were studied. Results showed that after plum fruits were coated with 10, 15 or 20 g/L chitosan solutions, stored at 2 ℃ for 4 weeks and then exposured to 1.0μl/L 1-MCP during shelf life at 23～25℃, the change of firmness, vitamin C content and surface color were delayed, and decay was inhibited. Treatments of chitosan combined with 1-MCP exhibited better effects than chitosan or 1-MCP treatment alone, and could significantly improve the plum fruit quality during shelf life. |
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| Keywords: | chitosan 1-methylcyclopropene (1-MCP) plum fruit shelf life |
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