摘要
以红苏珊红色甜椒为试验材料,分别用1、2、3μL/L浓度的1-MCP在30℃下熏蒸16 h,常温(20℃)下贮藏,研究1-MCP处理对甜椒贮藏品质的影响。结果表明,1-MCP处理明显降低了甜椒果实的失重率、可滴定酸和可溶性蛋白质含量以及腐烂指数,提高了游离氨基酸含量,推迟了可溶性糖含量高峰的出现时间,增加了贮藏后期糖的积累,但对VC含量无显著影响。说明在本试验范围内,1-MCP处理可以延缓甜椒的后熟衰老进程,提高果实的贮藏品质,三种浓度的处理效果无显著差异。
With Hong susan red pepper as the test material, fumigated sweet pepper fruits for 16 h with 1 μL/L, 2 μk/L and 3 μL/L 1-MCP respectively, and stored at 20 ℃, the effect of 1-MCP treatment on the quality of sweet pepper fruits during storage was studied. The result showed that, 1-MCP treatment could evidently decline the weightless rate, titrable acidity and soluble protein contents, and rotting index, increase free amino acid content, delay the peak time of soluble sugar content, and increase the accumulation of sugar during late storage, but had no significant effect on VC content. It followed that, in the experiment range, 1-MCP treatment could delay the process of getting senile and improve quality of sweet pepper fruits. And there were no significant differences in the three concentrations of 1-MCP treatments.
出处
《保鲜与加工》
CAS
2013年第5期20-23,28,共5页
Storage and Process
基金
北京市农业科技项目(20090301)
关键词
1-MCP
甜椒
贮藏
品质
1-MCP
sweet pepper fruit
storage
quality
