刘伟,卢立新.1-MCP和MAP对水蜜桃低温储藏保鲜效果的影响[J].包装工程,2015,36(1):57-60.
LIU Wei,LU Li-xin.Effects of 1-MCP and MAP on the Preservation Results during Low-temperature Storage of Honey Peaches[J].Packaging Engineering,2015,36(1):57-60. |
| 1-MCP和MAP对水蜜桃低温储藏保鲜效果的影响 |
| Effects of 1-MCP and MAP on the Preservation Results during Low-temperature Storage of Honey Peaches |
| 投稿时间：2014-10-24 修订日期：2015-01-10 |
| DOI： |
| 中文关键词: 水蜜桃 1-MCP MAP |
| 英文关键词: honey peach 1-methylcyclopropene modified atmosphere packaging |
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| 中文摘要: |
| 目的 研究在低温（2±1） ℃下， 1-MCP和MAP对水蜜桃保鲜效果的影响。方法 以1-MCP、 气调及1-MCP+气调相结合的方法处理水蜜桃， 评定其腐烂指数、 硬度、 可溶性固形物和维生素C含量等指标。结果 在低温条件下， 1-MCP、 气调及1-MCP+气调相结合的方法处理后的水蜜桃在经过30d的储存之后其腐烂指数低于30%； 硬度仍保持在13.0 kg/cm2以上； 可溶性固形物保持在10.4%左右；维生素C含量在3.0 mg/100 g以上。结论 1-MCP、 气调及1-MCP+气调相结合的方法处理水蜜桃均能有效减缓水蜜桃硬度、 可溶性固形物、 维生素C含量的下降， 抑制其腐烂指数的上升， 减少腐烂率， 其中1-MCP+气调处理效果优于1-MCP和气调单独处理。 |
| 英文摘要: |
| To investigate the effects of 1-methylcyclopropene (1-MCP) and modified atmosphere packaging (MAP) on the preservation results of honey peaches (Prunus persica) during storage at (2±1)℃. The treatments of 1-MCP, MAP and 1-MCP+ MAP were used respectively to preserve honey peaches and the decay index, hardness, the content of total sol? uble solids (TSS) and Vitamin C were measured. After honey peaches were preserved with the above three treatments for 30 days, the decay index was all lower than 30%; the hardness still remained above 13.0 kg/cm2; TSS remained about 10.4% and Vitamin C was above 3.0 mg/100 g. All the three treatments could delay the decrease of the hardness, TSS and Vitamin C of the fruit and inhibit the increase of the decay index. Among the three treatments, the 1-MCP + MAP treatment showed significantly better effect than the other two. |
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