摘要
系统比较仅在鲜切前或鲜切后用1-甲基环丙烯(1-MCP)处理和鲜切前后均采用1-MCP处理西瓜对鲜切西瓜呼吸强度、乙烯释放量、可溶性固形物、硬度和颜色等指标的影响。研究结果显示使用1mg/L的1-MCP处理鲜切后西瓜24h是一种最佳处理方式,该处理方式在7d的贮藏期内不仅有效降低鲜切西瓜呼吸速率和乙烯产生量,而且有效维持鲜切西瓜的硬度和颜色。
Watermelon was treated with 1-methylcyclopropene （1-MCP） before and/or after being cut up before storage at 5 ℃ in plastic boxes to investigate the effect of 1-MCP treatment on the respiratory rate, ethylene production, firmness, and color of fresh-cut watermelon. Cutting-up followed by treatment with 1 mg/L 1-MCP for 24 h proved optimal. As a result, the respiratory rate and ethylene production of watermelon were effectively reduced, and the color and firmness were well maintained during 7 days of storage
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第14期318-322,共5页
Food Science
基金
国家现代农业(西甜瓜)产业技术体系项目(CARS-26-22)
