文章摘要
许丽敏,韩艳文,姜微波,王宝刚,李文生,王云香.D-VCNa 结合 1-MCP 对杏梅贮藏品质及特性的影响[J].包装工程,2018,39(15):28-34.
XU Li-min,HAN Yan-wen,JIANG Wei-bo,WANG Bao-gang,LI Wen-sheng,WANG Yun-xiang.Effects of D-VCNa Combined with 1-MCP Treatment on Storage Quality and Characteristics of Apricot Fruit[J].Packaging Engineering,2018,39(15):28-34.
D-VCNa 结合 1-MCP 对杏梅贮藏品质及特性的影响
Effects of D-VCNa Combined with 1-MCP Treatment on Storage Quality and Characteristics of Apricot Fruit
投稿时间:2018-02-26  修订日期:2018-08-10
DOI:10.19554/j.cnki.1001-3563.2018.15.005
中文关键词: 杏梅  异抗坏血酸钠  1-甲基环丙烯  品质  采后生理
英文关键词: apricot  sodium isoascorbate  1-MCP  quality  postharvest physiology
基金项目:公益性行业(农业)科研专项(201303075);北京市农林科学院科技创新能力建设专项(KJCX20170206)
作者单位
许丽敏 1.北京市林业果树科学研究院北京 1000932.中国农业大学 食品科学与营养工程学院北京 100083 
韩艳文 1.北京市林业果树科学研究院北京 100093 
姜微波 2.中国农业大学 食品科学与营养工程学院北京 100083 
王宝刚 1.北京市林业果树科学研究院北京 1000933.果蔬农产品保鲜与加工北京市重点实验室北京 100097 
李文生 1.北京市林业果树科学研究院北京 100093 
王云香 1.北京市林业果树科学研究院北京 100093 
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中文摘要:
      目的 探索异抗坏血酸钠(D-VCNa)结合 1-甲基环丙烯(1-MCP)处理,对杏梅贮藏期间品质、生理及其抗氧化能力的影响,为延缓杏梅果实采后品质下降、延长贮藏期提供理论依据。方法 以杏梅为实验材料,采用 D-VCNa 与 1-MCP(密闭熏蒸 24 h)结合处理杏梅果实,并置于温度为(4±1)℃、相对湿度为 85%~90%的条件下贮藏,测定贮藏期间不同处理组杏梅果实的各项生理生化指标及抗氧化能力。结果 D-VCNa 处理对果实硬度影响不大,然而 1-MCP 单独处理及结合处理均可明显抑制果实硬度的下降,其中又以结合处理效果最好;D-VCNa 和 1-MCP 单独处理及两者结合处理均有效延缓了杏果实品质的下降;在贮藏后期,处理果实均保持了较高的多酚含量和抗氧化能力。此外,处理组提高了果实抗氧化系统相关酶 POD 和 SOD 活性,在贮藏前期抑制了 PPO 活性。结论 D-VCNa 结合 1-MCP 处理可以有效保持杏梅的贮藏品质,提高其抗氧化能力,延长其货架期。
英文摘要:
      The work aims to investigate the effects of D-VCNa combined with 1-MCP treatment on the quality, physiology and oxidation resistance of apricot fruits during the storage, so as to provide theoretical basis for delaying the postharvest quality loss and prolonging the storage period of apricot fruits. With apricot fruits as the experimental material, they were treated with D-VCNa and 1-MCP (confined fumigation for 24 h) and stored at (4±1)℃, 85%~90% RH. The physiological and biochemical indices and antioxidant capacity of different treatment groups during the storage were determined. The results showed that the fruit firmness was almost unaffected by D-VCNa, but the decline of fruit firmness was greatly delayed by 1-MCP, or by combining with D-VCNa; and the effect of 1-MCP combined with D-VCNa treatment was the best. The decline in quality of apricot fruit was effectively delayed by D-VCNa, 1-MCP alone or their combination. All treatments could maintain higher polyphenol content and antioxidant capacity at the later stage of storage. Furthermore, the activity of POD and SOD of fruit antioxidant system was improved by the treatment groups and the activity of PPO was inhibited at the early stage of storage. D-VCNa combined with 1-MCP treatment can effectively maintain the storage quality, improve the antioxidant capacity and prolong the shelf life of apricot fruits.
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