| 1-MCP 对桑葚采后生理效应的影响 |
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| 引用本文： | 霍宪起.1-MCP 对桑葚采后生理效应的影响[J].食品科学,2011,32(2):310-313. |
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| 作者姓名： | 霍宪起 |
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| 作者单位： | 临沂大学生命科学学院，山东 临沂276005 |
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| 摘 要： | 以桑葚为试材，研究采后低温(0～2℃)条件下1-MCP 对桑葚VC、叶绿素、可滴定酸、硬度、呼吸强度和腐烂的影响。结果表明，1-MCP 可以减缓桑葚中VC 的分解和转化，但1-MCP 处理间差异并不大。在前48h，1-MCP 不能延缓叶绿素的降低，但是48h 后，1-MCP 处理均可较好的维持叶绿素的含量。对照组的可滴定酸含量缓慢下降，1-MCP 处理组的可滴定酸含量先升高后降低。400nL/L 的1-MCP 处理可抑制桑葚硬度下降。1-MCP 处理不能降低桑葚的呼吸强度。1-MCP 用量为600nL/L 时可较好地抑制桑葚的腐烂，但是用量为800nL/L 时反而会增加桑葚的腐烂率。
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| 关 键 词： | 1- 甲基环丙烯(1-MCP) 桑葚 VC 叶绿素 呼吸强度 可滴定酸 |
| 收稿时间： | 2010-03-31 |
Effect of 1-Methylcyclo-propene Treatment on Post-harvest Physiology of Mulberry |
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| HUO Xian-qi.Effect of 1-Methylcyclo-propene Treatment on Post-harvest Physiology of Mulberry[J].Food Science,2011,32(2):310-313. |
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| Authors: | HUO Xian-qi |
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| Affiliation: | College of Life Science, Linyi University, Linyi276005, China |
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| Abstract: | Mulberry was treated with 1-methylcyclo-propene (1-MCP) before storage at 0－2 ℃, and changes in vitamin C, chlorophyll, titratable acid, hardness, respiration intensity and decay during the storage were determined. Results showed that 1-MCP treatment delayed the decline of hardness, vitamin C content and chlorophyll after 48 hours, and titratable acid content even with a slight increase in the beginning. Also, 1-MCP treatment decreased the rate of decay of mulberry. Meanwhile, no obvious decrease in respiration intensity of mulberry was observed. However, no linear correlation between the rate of decay and the concentration of 1-MCP was found, which suggests that there is an optimum 1-MCP concentration for preventing the decay of mulberry. |
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| Keywords: | 1-methylcyclo-propene(1-MCP) mulberry vitamin C chlorophyll respiratory intensity titratable acid |
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