| 草莓1-MCP保鲜过程中质构性能的研究 |
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| 引用本文： | 郑铁松,李雪枝. 草莓1-MCP保鲜过程中质构性能的研究[J]. 食品科学, 2006, 27(11): 41-44 |
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| 作者姓名： | 郑铁松 李雪枝 |
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| 作者单位： | 南京师范大学食品科学与营养系 |
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| 基金项目： | 江苏省教育厅自然科学基金项目（2004031TSJA141） |
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| 摘 要： | 采用质构仪对不同浓度1-甲基环丙烯(1-MCP)处理的日本“明宝”草莓的质构特性进行研究,1-MCP浓度分别采用0、0.25、0.5和0.9μl/L。结果表明,在对照组中,草莓果实的硬度、僵化度、回复能量、平均负荷随时间呈不断下降的趋势,断裂力、断裂能量总的趋势呈上升态。不同浓度的1-MCP对草莓的硬度、僵化度和断裂能量的影响较大,而对断裂力、回复能量和平均负荷的影响不明显。
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| 关 键 词： | 1-MCP 保鲜 质构性能 草莓 |
| 文章编号： | 1002-6630（2006）11-0041-04 |
| 收稿时间： | 2006-08-22 |
| 修稿时间： | 2006-08-22 |
Research on the Texture Properties of Strawberry Fruit in Fresh-keeping with 1-MCP |
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| ZHENG Tie-song,LI Xue-zhi. Research on the Texture Properties of Strawberry Fruit in Fresh-keeping with 1-MCP[J]. Food Science, 2006, 27(11): 41-44 |
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| Authors: | ZHENG Tie-song LI Xue-zhi |
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| Affiliation: | Department of Food Science and Nutrition, Nanjing Normal University, Nanjing 210097, China |
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| Abstract: | The texture-properties of strawberry which treated with 1-methylcyclopropene (1-MCP) of different concentrations were detected during the experiment with the texture analyzer in this paper. The concentrations of 1-MCP were 0, 0.25, 0.5 and 0.9μl/L. The result showed that the hardness, rigidity1, recoverable work done and mean load of strawberry decreased during fresh- keeping in the control group, but the fracture force 1 and 1st fracture drop off increased during fresh-keeping in the control group. The effects of different concentrations of 1-MCP on hardness, rigidity1 and 1st fracture drop off of strawberry were obvious, but the effects of different concentrations of 1-MCP on the fracture force 1, recoverable work done and mean load of strawberry were not obvious. |
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| Keywords: | 1-methylcyclopropene(1-MCP) fresh-keeping texture properties strawberry |
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