摘要
为探讨硅酸盐凝胶缓释处理异硫氰酸烯丙酯对草莓的保鲜效果,研究5℃贮藏条件下,缓释和未缓释处理异硫氰酸烯丙酯对采后草莓品质的影响。结果表明:缓释和未缓释处理的异硫氰酸烯丙酯均可有效降低5℃贮藏的草莓的腐烂指数,抑制贮藏期间草莓的呼吸强度及电导率的升高。保持草莓较高的硬度、VC和总酚含量,对草莓可滴定酸含量的下降也有抑制作用。这表明采用适当的异硫氰酸烯丙酯处理可显著延长采后草莓的保鲜期,维持较高的采后品质。缓释和未缓释处理的异硫氰酸烯丙酯均具有较好的保鲜效果。其中硅酸盐凝胶缓释处理方法更为简便,最终的保鲜效果优于未缓释处理的异硫氰酸烯丙酯,对草莓的整体风味影响小,对各种营养成分的保持效果较好。
In order to investigate the effects of Silicate gel controlled release AITC on the preservation of strawberry fruits, the effect of controlled and non-controlled release AITC treatment on the postharvest quality of strawberry was conducted. Strawberry fruits（Fragaria ananassa Duch. cv.Toyonoka） were stored at 5 ~C for 15 days under the treatment of 10-5 AITC and 0.1 g Silicate gel controlled release AITC respectively. The results indicated that both controlled and non- controlled release AITC can reduce rot index, inhibited the respiratory intensity and the increase of conductivity, which maintained high firmness VC and total polyphenol content in strawberry during storage. Besides, which also reduced de- crease rate of titratable acid. This demonstrated controlled and non-controlled release AITC fi＇eatment both have good ef- fects of postharvest strawberry preservation. Which can prolong the postharvest life of strawberry and maintain its high quality. Compared with non-controlled release AITC, Silicate gel controlled release AITC is more convenient meanwhile its can maintain higher sensory quality and nutrient composition than non-control released AITC.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第6期142-148,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
农业部公益性行业(农业)科研专项(201303073)
浙江省公益技术研究农业项目(2013C32078)
关键词
异硫氰酸烯丙酯
缓释
凝胶
草莓
采后品质
allyl isothiocyanate
controlled release
gels
strawberry
postharvest quality
