摘要
为了延长草莓保鲜期,探索外源NAA对草莓采后成熟与软化的影响。采摘不同发育期(白色期、初红期、半红期、红熟期)的"丰香"草莓,以不同浓度萘乙酸(NAA浓度分别为0.1、0.2、0.3 g/L)溶液浸泡处理15 min,测定草莓的硬度、色泽a值、电导率、可滴定酸(TA)和总可溶性固形物(TSS)在室温条件下的变化趋势。0.1～0.3 g/L NAA都能起到抑制软化的作用。0.3 g/LNAA溶液处理,对初红期草莓进一步着色,对初红期和半红期果实TSS增加和成熟期果实酸度下降有一定抑制作用;对各期果实成熟过程细胞膜通透性增加均有显著的抑制作用。外源NAA对草莓成熟有抑制作用。以外源NAA处理推迟草莓成熟和软化,延长货架期,值得进一步深入研究。
The effects of 1-Naphthlcetic acid（NAA） on ripening and softening of postharvest fruit was studied for extending the shelf life of strawberry.Fruits of strawberry ＂FengXiang＂ were harvested at different maturity stage（white,early red,half red,red ripe）.It were dipped 15 min in NAA solution of different concentration（0.1 g/L,0.2 g/L,0.3 mg/L）,and then,the developing trend of firmness,a value for color,conductibility,and the contents of titratable acid and total soluble solids at room temperature were determined.NAA of 0.1～0.3 g/L significantly repressed fruit softening for almost every stage.Solution of 0.3 g/L NAA slightly inhibit pigmentation of early red fruit,TSS increase of early red and half red fruit,acidity decrease of ripe fruit.Leakage of cell membrane for all stages fruits were notably suppressed by 0.3 g/L NAA.Exotic NAA could inhibit ripening of strawberry.Extending shelf life of strawberry by treating fruits harvested at appropriate stage with suitable NAA concentration,deserve further research.
出处
《食品科技》
CAS
北大核心
2011年第2期31-35,共5页
Food Science and Technology
基金
合肥学院发酵工艺开发与应用重点实验室项目(0392378090)
关键词
萘乙酸
草莓
成熟
软化
1-Naphthlcetic acid
strawberry
ripening
softening
