| 1-MCP结合高浓度CO2处理对恭城月柿货架品质的影响 |
| |
| 引用本文： | 李江阔,张鹏,李烨,陈绍慧,张平. 1-MCP结合高浓度CO2处理对恭城月柿货架品质的影响[J]. 食品科技, 2012, 0(7): 36-40 |
| |
| 作者姓名： | 李江阔 张鹏 李烨 陈绍慧 张平 |
| |
| 作者单位： | 国家农产品保鲜工程技术研究中心,天津农产品采后生理与贮藏保鲜重点实验室;天津科技大学食品工程与生物技术学院 |
| |
| 基金项目： | 国家科技支撑项目(2012BAD38B01);天津市农业科技成果转化与推广项目(201002020) |
| |
| 摘 要： | 以恭城月柿为试材,研究1-MCP结合高浓度CO2处理柿果常温货架期间的保鲜效果。结果表明,1-MCP处理有效抑制果实乙烯生成量和膜相对透性的升高,延缓果实硬度的下降,但减缓了果实可溶性单宁含量的下降速度。高浓度CO2处理脱涩效果较佳,但促进柿果乙烯生成量和膜相对透性的增加,加速果实硬度的下降,缩短货架期。1-MCP结合高浓度CO2处理无法抑制果实乙烯生成量和膜相对透性的升高,但脱涩效果较好且对果实硬度的下降有一定的抑制作用,是一种有效的甜脆月柿处理技术。
|
| 关 键 词： | 恭城月柿 1-MCP 脱涩 货架 |
Effects of 1-MCP combined with high concentration carbon dioxide treatment on storage quality of Gongcheng persimmon during shelf life |
| |
| LI Jiang-kuo,ZHANG Peng,LI Ye,CHEN Shao-hui,ZHANG Ping. Effects of 1-MCP combined with high concentration carbon dioxide treatment on storage quality of Gongcheng persimmon during shelf life[J]. Food Science and Technology, 2012, 0(7): 36-40 |
| |
| Authors: | LI Jiang-kuo ZHANG Peng LI Ye CHEN Shao-hui ZHANG Ping |
| |
| Affiliation: | 1(1.National Engineering and Technology Research Center for Preservation of Agricultural Products,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384;2.Food Institute of Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457) |
| |
| Abstract: | The storage effect of Gongcheng persimmon with 1-MCP combined with high concentration carbon dioxide(CO 2) treatment was studied during shelf life at ambient temperature.The results showed that 1-MCP treatment controlled the increase of fruit ethylene production and membrane relative permeability and the decrease of fruit firmness,but reduced fall rate of soluble tannin content.High concentration CO 2 treatment had a good de-astringent effect,but promoted the increase of fruit ethylene production and membrane relative permeability,accelerated the descend of fruit firmness,and shortened shelf life of persimmon.1-MCP combined with high concentration CO 2 could not restraint the increase of fruit ethylene production and membrane relative permeability,but had an excellent de-astringent effect and controlled the decrease of fruit firmness definitely.So it was an effective treatment technique of sweet crisp Gongcheng persimmon. |
| |
| Keywords: | Gongcheng persimmon 1-MCP de-astringent shelf life |
| 本文献已被 CNKI 等数据库收录！ |
|
