摘要
以"台农"芒果为试材,分别在常温(25℃,RH=40%)和低温(13℃,RH=80%)下,对其进行芒果专用纳米硅基氧化物保鲜果蜡涂膜和新型乙烯拮抗剂1-甲基环丙烯(1-MCP)熏蒸处理。通过定期对芒果感官指标和生理指标的测定,结果表明:低温贮藏能有效地延缓芒果果实采后衰老,而不论是常温贮藏还是低温贮藏,果蜡涂膜与1-MCP熏蒸复合处理能显著地抑制芒果中水分的散失,降低腐烂率,延缓芒果果皮的转黄速度,抑制呼吸,并能够很好地保持果实风味和其中的营养品质,对芒果的保鲜效果最佳。
The ＂Tainong＂ mango fruits were coated with nano-fruit wax and fumigated with 1-methylcyclopropene, and were stored at room temperature（25℃, RH =40% ）and low temperature（ 13℃, RH = 80% ）, respectively.By the appearance index and physiological index were periodically determined, the results showed that the storage condition at low temperature can effectively delay the insenecence of mango fruits.On the other hand, both at room temperature and low temperature storage,the treatment of nano-fruit wax coating combined with post-storage 1- MCP exposure on mango can remarkably inhibit weight loss and respiration intensity,decrease decay index, delay yellow-change speed, and maintain the flavor and nutrition of mango well ,therefore,this treatment was the best for mango among all the treatments.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第7期363-367,共5页
Science and Technology of Food Industry
基金
“十一五”国家科技支撑计划项目子课题(2006BAD22B03-A6)
国家商务部支撑计划子课题(2006BAD30B01-B5)
