摘要
以“24号”桃果实为试材,研究1-甲基环丙烯(1-MCP)处理对该桃的贮藏效果的影响。试验结果表明:使用500nL/L浓度的1-MCP熏蒸处理的“24号”桃在5℃下贮藏28d,3d货架期(室温17℃)后的果肉褐变指数为31%;而在5℃冷藏的桃果肉褐变指数货架期后为62%。1-MCP处理能够显著地抑制“24号”桃在贮藏过程中的果肉褐变。
The effect of 1-methylcyclopropene (1-MCP) to keep peach fruits fresh was studied. Peach fruits were fumigated for 24 h at 5 ℃ with 1-MCP at 500nL/L and then stored for 28 days at 5 ℃. The results showed that the browning rate of peach flesh treated by 1-MCP were depressed largely. The flesh browning indices of peach treated by 1-MCP were 31%, however, those of control were 62%. 1-MCP as a new gaseous inhibitor of ethylene action will be available for inhibiting the flesh browning of peaches in future.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第9期105-108,共4页
Food Science
