摘要
以福建薹韭为试材,研究了0.5和1.0μL/L1-MCP处理对采后韭薹在货架期间(20±0.5℃)品质变化的影响。研究发现,货架期间韭薹品质变化迅速,货架6d后商品价值明显下降,9d时已丧失商品价值。1-MCP处理延缓了韭薹品质的劣变,尤其在货架的前6d提高了货架期的质量。0.5μL/L1-MCP处理在减少韭薹薹苞开放、薹苞增重,延缓韭薹叶绿素和可溶性蛋白的降解方面效果明显,更适合用于提高韭薹的货架品质。
The effect of 1-methylcyclopropene at 0.5 and 1.0μL/L on the storage quality of “Fujian” chives stem during shelf storage（20±0.5℃）is investigated. The results showed that during the storage, the quality of chives stem changed quickly. On the 6th day of shelf storage, the quality of the chives stem worsened significantly, and on the 9th day, the stem went off. After the treatment with 1-MCP, the worsening of the quality was delayed, especially during the first 6 days during storage. The treatment with 0.5μL/L 1-MCP kept the storage quality of chives stem best.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第6期159-161,共3页
Science and Technology of Food Industry
基金
教育部优秀青年教师资助计划(2003~2005年)
关键词
韭薹
1-MCP
货架品质
Chives stem
1-MCP
quality of the shelf life
