摘要
为寻找安全、有效的艳红桃保鲜方法,探讨了1-甲基环丙烯(1-MCP)对采后艳红桃货架期保鲜的影响。将采后果实通过不同浓度(0μl/L、0.5μl/L、1.0μl/L)1-MCP熏蒸24 h后,放置在室温(25±2)℃条件下,每隔3 d测定褐变指数、色差、呼吸强度、硬度、出汁率、可溶性固形物含量、VC含量和总酚含量等指标。通过各项指标分析,并结合主成分分析进行评价,以得到1-MCP处理的适宜浓度。结果表明,1-MCP处理均能显著抑制果实褐变指数的升高,保持果实的硬度、可溶性固形物含量、果实颜色和出汁率,并且延缓了艳红桃VC和总酚含量的下降。结合主成分分析结果,0.5μl/L 1-MCP处理对货架期艳红桃的保鲜效果较好。
The present study aimed to explore the effect of 1-methylcyclopropene（ 1-MCP） treatment on the quality of Yanhong peach during post-harvest shelf and to search a safe and effective shelf-life method for Yanhong peach. This paper studied the quality of ‘Yanhong＇peach fumigated with different concentrations（ 0 μl / L,0. 5 μl / L,1. 0 μl / L） of 1-MCP for 24 h at room temperature（ 25±2） ℃,then tested shelf index every three days. To get the best use of the concentration of 1-MCP,the indicators were analyzed and evaluated by combining with the principle component analysis. The results showed that treatments of 1-MCP could inhibit the increase of browning index and maintain high levels of firmness,total soluble solids,skin color and juice yield of samples,and could delay the decreasing of VCcontent and polyphenols. The result of principle component analysis suggested that 0. 5 μl / L1-MCP treatment provided optimum shelf quality of Yanhong peach.
出处
《江苏农业学报》
CSCD
北大核心
2017年第1期197-203,共7页
Jiangsu Journal of Agricultural Sciences
基金
贵州省科学技术基金项目[黔科合LH(2014)7190号]
贵州省果品加工与贮藏研究科技创新人才团队项目[黔科合人才团队(2013)4028号]
贵州省协同创新中心项目[(黔教合协同中心字201306)]
2012年贵州省教育厅重点支持学科"食品科学与工程"建设项目[黔学位合字ZDXK(2014)13号]
关键词
艳红桃
1-甲基环丙烯
货架品质
主成分分析
Yanhong peach
1-methylcyclopropene
shelf quality
principle component analysis
