摘要
为研究青椒货架期品质保鲜新技术,延长货架期,于室温(25±1)℃贮藏条件下,分别用1-MCP(1 mg/L)、1-MCP(1 mg/L)和Cl O_2(30 mg/L)联用对青椒进行熏蒸处理,定期测定相关的指标,包括腐烂率、转红率、硬度、失重率、V_C含量、叶绿素含量、还原糖含量等。结果发现:1-MCP单独处理以及1-MCP结合Cl O_2处理在青椒贮藏保鲜过程中均起到良好的效果,但1-MCP结合Cl O_2处理比1-MCP单独处理更能有效保持青椒贮藏过程中的品质,抑制青椒的腐烂、失重和转红,延缓叶绿素的降解速率。货架期结束时,对照组中腐烂率是1-MCP+Cl O_2处理组(3.33%)的5倍;V_C含量、还原糖和叶绿素含量分别高于对照27.40%、44.31%、20%。在整个贮藏期间,1-MCP结合Cl O_2处理的果实硬度仅下降了6.70%。结果表明,1-MCP结合Cl O_2处理可以有效延缓青椒的采后生理变化,保持青椒的品质。
To study the effect of 1 - methylcyclopropene （ 1 - MCP） and chlorine dioxide （CIO2 ） on quality of green pepper, and offer a new method for the storage of green pepper, green pepper was fumigated with 1 mg/L 1- MCP alone, and the combination of 1 mg/L 1- MCP and 30 mg/L CIO2, during shelf life storage at （25±1）℃ in this paper.Qualities parameters, such as decay rate, turn red, hardness, weight loss rate, Vc content, chlorophyll content, reducing sugar content were determined.Results showed that treatment with 1- MCP and 1- MCP combined with CIO2 all play a good role in the green pepper storage and preservation process, however, 1- MCP plus CIO2 maintain the nutrient content, inhabit the decay, weight loss and change red of green pepper, delay the degradation of chlorophyll compared with treatment with 1- MCP.At the end of shelf life,the decay rates of fruits treated with 1- MCP plus ClO2 were 75% lower than control. Vc, reducing sugar and chlorophyll content were 27.40% ,44.31% and 20% higher than control, respectively. Moreover, during the entire storage period,the hardness of fruits treated with 1- MCP combined plus CIO2 decreased only by 6.70%.The results showed post- harvest physiology of green pepper was held back and its quality was maintained by 1-MCP plus CIO2.
作者
张晓敏
李具鹏
傅茂润
金童
杨晓颖
韩聪
陈庆敏
岳凤丽
ZHANG Xiao-min;LI Ju-peng;FU Mao-run;JIN Tong;YANG Xiao-ying;HAN Cong;CHEN Qing-min;YUE Feng-li(Sehool of Food Science and Engineering,Qilu University of Technology （ Shandong Academy of Sciences） , Jinan 250353, China;School of Food Science and Engineering, Shandong Agricultural Engineering Institute,Jinan 250100, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第13期275-280,共6页
Science and Technology of Food Industry
基金
山东省现代农业产技术体系项目(SDAITSDAIT-05-14)
关键词
复合保鲜剂
1-MCP
二氧化氯
青椒
货架期品质
compound preservative
1 - MCP
chlorine dioxide
green pepper
shelf life quality
