摘要
以巴西香蕉、红贵妃芒果和日升番木瓜果实为试材,比较研究了1-MCP处理对15℃冷藏条件下香蕉、芒果和番木瓜果实采后品质的影响。结果表明:与对照相比,1-MCP处理能显著抑制香蕉、芒果和番木瓜果实病害发生和果皮细胞膜透性的上升,推迟果实硬度的下降和色泽的转变,延缓TSS、Vc和TA含量的变化,保持果实的贮藏品质,推迟果实的成熟软化进程。3种果实对1-MCP处理的反应不同,综合来看,番木瓜果实对1-MCP处理的反应最好,品质保持时间最长,香蕉次之,芒果最差。
This experiment was conducted with fruits of ‘Brazil’banana,‘consort red’mango and ‘Sunrise’ papaya.The effects of 1-MCP on the storage quality of banana,mango and papaya fruits stored at 15 ℃ were investigated and compared.The results showed that 1-MCP treatment not only significantly inhibited the occurrence of fruit diseases and the increase in cell membrane permeability,but also obviously retarded the reduction of fruit firmness and peel colour change.Meanwhile,the changes in content of TSS,Vc and TA were also effectively slowed down by 1-MCP treatment.It suggested that 1-MCP treatment could improve fruit storage quality,and delay fruit ripening and softening process,which prolonged the storage life of banana,mango and papaya fruits.In a word,responses of banana,papaya and mango fruits to 1-MCP were different,the fresh-keeping effect of 1-MCP on papaya fruit was the best,mango fruit was the worst.
出处
《食品科技》
CAS
北大核心
2013年第5期46-51,共6页
Food Science and Technology
基金
2012年国家自然科学基金项目(31260495)
海南省重点科技计划项目(ZDXM20100014)
公益性农业行业科技芒果项目(201203092)
