摘要
为研究1-甲基环丙烯(1-MCP)延缓梨果肉软化机制,本试验采用质构仪质地多面分析(TPA)法对1-MCP(1.0μL/L)处理的黄金梨果肉质构特性进行研究。结果表明:1-MCP能够延缓常温贮藏期间黄金梨果肉硬度、脆度、回复性、凝聚性和咀嚼性下降,但对果肉弹性的影响较小。因此,1-MCP处理能保持较好的黄金梨果肉质地。
To investigate the mechanism of 1-methylcyclopropene （1-MCP） delaying softening of pear fruit, the changes of flesh texture properties in postharvest ＇Whangkeumbae~ pear af- ter treated with 1-MCP （1.0 μL/L） were monitored by using texture profile analysis with the stable microsystem texture analyzer. The results showed that 1-MCP delayed the decrease of flesh hardness, friability, resilience, cohesiveness and chewiness, but had a slight effect on flesh springiness during ambient temperature storage. Thus, 1-MCP can maintain better flesh texture of postharvest ＇ Whangkeumbae; pear.
出处
《河北农业大学学报》
CAS
CSCD
北大核心
2013年第2期46-49,共4页
Journal of Hebei Agricultural University
基金
国家农业(梨)产业技术体系建设经费资助(CARS-29)
河北省科技支撑计划项目
关键词
黄金梨
1-MCP
质地
软化
＇ Whangkeumbae
pear
1-MCP
texture
softening
