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1-MCP結(jié)合冰溫貯藏磨盤柿的防褐保鮮效果
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“十二五”國家科技支撐計(jì)劃資助項(xiàng)目（2012BAD38B01）;天津市自然科學(xué)基金資助項(xiàng)目(11JCYBJC08500);天津市農(nóng)業(yè)科技成果轉(zhuǎn)化與推廣項(xiàng)目（201002020）


Effect of 1-MCP Combined with Controlled Freezing Point Storage on Browning preventing and Freshness-keeping of Mopan Persimmon
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    摘要:

    研究了1-MCP處理結(jié)合冰溫貯藏對(duì)柿果貯藏品質(zhì)和衰老褐變指標(biāo)的影響。結(jié)果表明：1-MCP結(jié)合冰溫貯藏有效延緩果實(shí)硬度的下降，維持較高的維生素C,、可溶性固形物,、可滴定酸和可溶性單寧含量，較好地保留果實(shí)原有的營養(yǎng)成分,；抑制了貯藏后期丙二醛和膜相對(duì)電導(dǎo)率的增加,、總酚含量的降低和PPO活性的上升,，延緩了果實(shí)的衰老進(jìn)程和褐變的發(fā)生,，貯藏期可延長60d,。因此，1-MCP結(jié)合冰溫貯藏是有效延長貯藏期的保鮮集成技術(shù),。

    Abstract:

    In order to explore the effective technique of extending storage period and improving commodity value in Mopan persimmon, effects of 1-MCP treatment and freezing point storage on fruit storage quality, senescence and browning indexes were studied. Results showed that 1-MCP combined with controlled freezing point storage effectively delayed the losses of fruit firmness, vitamin C, total soluble solids, titratable acidity and soluble tannin content, better kept fruit intrinsical nutrition constituents, restrained the rise of MDA, membrance relative conductance and PPO activity during later storage period, fruit senescence process and the occurrence of fruit browning were delayed, and the storage period was extended by about 60d compared with the control group. Therefore, 1-MCP combined with controlled freezing point storage is an effective integrated freshness-keeping technique for extending storage life.

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張鵬,李江闊,陳紹慧,張平.1-MCP結(jié)合冰溫貯藏磨盤柿的防褐保鮮效果[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2012,43(5):108-113. Zhang Peng, Li Jiangkuo, Chen Shaohui, Zhang Ping. Effect of 1-MCP Combined with Controlled Freezing Point Storage on Browning preventing and Freshness-keeping of Mopan Persimmon[J]. Transactions of the Chinese Society for Agricultural Machinery,2012,43(5):108-113.

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  • 在線發(fā)布日期: 2012-06-07
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