摘要
为解决仔姜极易失水萎蔫、腐烂软化、采后保鲜难等问题,以四川仔姜为试材,对其进行最佳浓度1-MCP(1μL/L)结合不同方式脉冲熏硫处理,研究每10,20,30 d的脉冲熏硫方式对仔姜的保鲜效果差异。结果表明:每10 d和20 d的脉冲熏硫方式均可以显著降低仔姜失重,减少根茎腐烂,维持最佳组织硬度,保持良好的色泽属性,较好地提升仔姜根状茎抗病性并抑制组织褐变。但每10 d脉冲方式处理的仔姜,贮藏60 d时SO_(2)残留超出GB 2760-2014规定标准。综合而言,1-MCP结合每20 d脉冲熏硫的方式是一种安全高效的仔姜保鲜技术手段。
In order to solve the problems that the tender ginger is easy to lose water,wilting,decay and soften and it's difficult to keep fresh after harvest,Sichuan tender ginger is used as the test material,and the optimum concentration of 1-MCP(1μL/L)combined with diverse ways of pulse sulfur fumigation is applied to study the difference of fresh-keeping effect of pulse sulfur fumigation on tender ginger every 10,20,30 d.The results show that pulse sulfur fumigation every 10 d and 20 d could significantly reduce the weight loss of tender ginger,reduce the root rot,maintain the optimum tissue hardness,keep excellent lustre attibutes,improve the disease resistance and inhibit the tissue browning.However,for every 10 d of pulse treatment,the SO_(2) residue exceeds the prescribed standard of GB 2760-2014 when being stored for 60 d.In summary,1-MCP combined with pulse sulfur fumigation every 20 d is a safe and efficient fresh-keeping technology for tender ginger.
作者
杜美军
张鲜桃
刘震远
李海登
贾晓昱
李喜宏
DU Mei-jun;ZHANG Xian-tao;LIU Zhen-yuan;LI Hai-deng;JIA Xiao-yu;LI Xi-hong(State Key Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《中国调味品》
CAS
北大核心
2021年第3期7-10,共4页
China Condiment
基金
国家重点研发计划(2018YFD0401304-1)
天津市科技计划项目(18ZXRHNC00070)。
关键词
四川仔姜
1-MCP
二氧化硫
脉冲
贮藏保鲜
Sichuan tender ginger
1-methylcyclopropene(1-MCP)
sulfur dioxide
pulse
storage and preservation
