| 1-MCP处理复合薄膜包装对青皮鲜核桃采后品质的影响 |
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| 引用本文： | 郭园园,鲁晓翔,李江阔,陈绍慧,张鹏,李博强.1-MCP处理复合薄膜包装对青皮鲜核桃采后品质的影响[J].食品科学,2014,35(10):252-257. |
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| 作者姓名： | 郭园园 鲁晓翔 李江阔 陈绍慧 张鹏 李博强 |
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| 作者单位： | 1.天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300134；
2.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；
3.中国科学院植物研究所资源植物研发重点实验室，北京 100093 |
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| 基金项目： | “十二五”国家科技支撑计划项目(2012BAD38B01);天津市高等学校创新团队培养计划项目(TD12-5049);林业公益性行业科研专项(201004048-2) |
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| 摘 要： | 以青皮鲜核桃为试材，研究不同水平1-甲基环丙烯（1-methylcyclopropene，1-MCP）处理的青皮鲜核桃加聚乙烯袋（厚度40 μm）包装，在冷藏（0±0.5）℃期间采后生理及品质变化特点。结果表明：1-MCP结合聚乙烯袋包装处理能有效降低果实霉腐率，延缓劣变进程，保持青皮核桃的原有水分和色泽，有效降低乙烯生成速率，延缓酸价的升高，提高青皮鲜核桃过氧化氢酶的活性，并使多酚氧化酶和脂氧合酶活性维持在较低的水平，使青皮核桃的贮藏期延长到90 d。在实验设计的处理中，3 μL/L的1-MCP结合聚乙烯袋包装处理达到了最好的保鲜效果。
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| 关 键 词： | 青皮鲜核桃 1-甲基环丙烯 生理代谢 品质 |
Effects of 1-MCP and Film Packaging Treatments on Postharvest Quality of Green Walnuts |
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| GUO Yuan-yuan,LU Xiao-xiang,LI Jiang-kuo,CHEN Shao-hui,ZHANG Peng,LI Bo-qiang.Effects of 1-MCP and Film Packaging Treatments on Postharvest Quality of Green Walnuts[J].Food Science,2014,35(10):252-257. |
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| Authors: | GUO Yuan-yuan LU Xiao-xiang LI Jiang-kuo CHEN Shao-hui ZHANG Peng LI Bo-qiang |
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| Abstract: | The effects of 1-methylcyclopropene (1-MCP) at different levels (0, 1, 2 and 3 μL/L) combined with plyethylene
(PE) film (40 μm thick) packaging were investigated on postharvest physiological and quality changes of green walnuts
stored at (0 ± 0.5) ℃. The results showed that 1-MCP in combination with PE packaging was effective in reducing decay
incidence, slowing down fruit deterioration, maintaining the original moisture content and color of green walnuts, lowering
ethylene production rate, delaying the increase in acid value, increasing catalase activity, and maintaining the activities of
polyphenol oxidas (PPO) and lipoxygenase (LOX) at lower levels. As a consequence, the storage life of green walnuts was
prolonged up to 90 d. 1-MCP at 3 μL/L in combination with PE packaging was the most effective treatment. |
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| Keywords: | green walnuts 1-methylcyclopropene (1-MCP) physiological metabolism quality |
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