| 1-MCP对切分哈密瓜保鲜效果的研究 |
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| 引用本文： | 谢绍忠,吴 斌,钟 梅,肖丽梅,王吉德.1-MCP对切分哈密瓜保鲜效果的研究[J].食品科学,2009,30(10):278-281. |
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| 作者姓名： | 谢绍忠 吴 斌 钟 梅 肖丽梅 王吉德 |
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| 作者单位： | 新疆大学化学化工学院 |
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| 基金项目： | 教育部新世纪优秀人才计划项目(NCET-04-0987)；新疆维吾尔族自治区高校科研计划项目(XJEDU2005T02)；
新疆大学青年教师启动基金项目(QN070015) |
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| 摘 要： | 以新疆哈密瓜(8601)为材料，在5℃贮藏温度下，研究了1-MCP 对切分哈密瓜生理、品质和食用安全性的影响。结果表明：1.0μl/L 1-MCP 处理可显著抑制贮藏期间果实乙烯释放量，保持果实的感官，硬度、糖度和高VC 的含量，抑制切分哈密瓜透明化，降低了切分哈密瓜的细胞膜脂质过氧化水平，抑制微生物的数目，延长了切分哈密瓜的货架期。
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| 关 键 词： | 1-甲基环丙烯（1-MCP） 切分 乙烯 哈密瓜 |
| 收稿时间： | 2008-07-24 |
Preservation Effects of 1-Methylcyclopropene on Fresh-cut Hami Melon |
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| XIE Shao-zhong,WU Bin,ZHONG Mei,XIAO Li-mei,WANG Ji-de.Preservation Effects of 1-Methylcyclopropene on Fresh-cut Hami Melon[J].Food Science,2009,30(10):278-281. |
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| Authors: | XIE Shao-zhong WU Bin ZHONG Mei XIAO Li-mei WANG Ji-de |
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| Affiliation: | (College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi 830046, China) |
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| Abstract: | This study aimed to investigate effects of 1-methylcyclopropene (1-MCP) on postharvest physiology, quality and safety of fresh-cut Hami melon (Cucumis melo L. var. inodorus Jacq 8601) during storage at 5 ℃. The results indicated that the 1.0 μl/L 1-MCP treatment significantly inhibited the ethylene production, transparency rate and microbial quantity, reduced the lipid peroxidation level of cell membrane, maintained the fruit firmness, soluble solid content (SSC), vitamin C content of and good sensory quality, and prolonged the shelf life of fresh-cut Hami melon. |
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| Keywords: | 1-methylcyclopropene (1-MCP) fresh-cut ethylene Hami melon |
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