摘要
研究在1-3℃下,用不同浓度的1-MCP熏蒸韭黄,在冷藏过程中,定期观测韭黄的感观,测定失重率、呼吸强度、可溶性固形物含量、SOD酶活性、APX酶活性,考察不同浓度的1-MCP对韭黄保鲜效果的影响.结果表明,1-3℃下,1-MCP熏蒸2 d,熏蒸浓度为6.25 mg/L时韭黄保鲜效果最佳并能抑制呼吸强度,减缓可溶性固形物升高、SOD和APX酶活性的降低;较低浓度的1-MCP熏蒸处理对韭黄具有促生长的作用.
Leek shoots were fumigated with 1-methylcyclopropene（1-MCP） with different concentrations at 1-3℃. In the process of their subsequent refrigeration, their appearance was regularly observed and their loss of weight, respiration rate, content of soluble solids（TSS）, and activity of SOD and APX enzyme were tested to investigate the preservation effect of 1-MCP with different concentration. The result show that after two day＇ s fumigation at 1-3 ℃, the 1-MCP with concentration of 6.25 mg/L exhibited the best effect of the storage and fresh-keeping of leek shoots, and suitable concentration of 1-MCP could restrain respiration rate and slow down the loss of soluble solids, SOD activity and APX activity. The fumigation treatment with lower-concentration 1-MCP could promote the growth of leek shoots.
出处
《兰州理工大学学报》
CAS
北大核心
2009年第3期72-74,共3页
Journal of Lanzhou University of Technology
基金
兰州市星火产业带建设项目(07-XH-06)
关键词
韭黄
1-MCP
薰蒸
保鲜
leek shoots
1-MCP
fumigation
preservation
