摘要
为探索不同浓度的1-甲基环丙烯(1-methylcyclopropene,1-MCP)熏蒸结合自发气调包装对夏黑葡萄低温下(4±0.5)℃保鲜的效果,以新鲜夏黑葡萄为研究对象,将其分为CK组、0.5、1.0、1.5μL/L和2.0μL/L 4种浓度的1-MCP处理组,在低温(4±0.5)℃贮藏的66 d期间取样对果实的感官品质、腐烂率、VC、可滴定酸、可溶性固形物和多酚进行测定。结果表明,1-MCP结合自发气调包装处理在整个低温贮藏期间有效地延缓了夏黑葡萄果实中可滴定酸含量、VC含量和多酚含量的下降,降低果实的腐烂率。相对较低或较高浓度的1-MCP结合自发气调包装处理均不利于夏黑葡萄在低温下的贮藏,以1.0μL/L 1-MCP结合自发气调包装处理的效果最好。
In order to explore the preservation in whole storage effect of different concentrations of 1-methylcyclopropene(1-MCP)combined with modified atmosphere package on Summer Black grape under low temperature(4±0.5)℃,fresh Summer Black grape fruits were divided into CK group,0.5,1.0,1.5,2.0μL/L 1-MCP treatment groups.During the storage,sensory evaluation,decay rate,titratable acid content,vitamin C content,total soluble solids content and polyphenols content were determined.The results showed that 1-MCP coupled with modified atmosphere package could decrease rot rate,delayed the degradation of vitamin C,total soluble solids and polyphenols,and maintained the grape sensory quality.Relatively lower or higher concentration 1-MCP combined with modified atmosphere package treatment were didn't suitable to Summer Black grape under low temperature.The treatment 1.0μL/L 1-MCP combined with modified atmosphere package was the best during the whole storage period compared with other treatment groups.
作者
孙思胜
张晓娟
马传贵
李光辉
张化阁
何静
SUN Si-sheng;ZHANG Xiao-juan;MA Chuan-gui;LI Guang-hui;ZHANG Hua-ge;HE Jing(College of Food and Biological Engineering,Xuchang University,Xuchang 461000,Henan,China;Quartermaster Engineering Technology Institute,Academy of Military Science of the CPLA,Beijing 100010,China;Beijing Jingcheng Biological Technology Co.,Ltd.,Beijing 102600,China;Qinfengyuan Forestry Professional Cooperatives of Wugang,Pingdingshan 462500,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第22期93-99,共7页
Food Research and Development
基金
河南省科技攻关(农业领域)项目(182102110395、202102110055)。
