摘要
以百色乐业红心猕猴桃为试材,采用果实品质指标的测定方法,研究了不同浓度1-MCP熏蒸对乐业红心猕猴桃保鲜品质的影响,以期为百色市乐业县的地理标志农产品乐业红心猕猴桃的贮藏保鲜提供参考依据。结果表明:0.75~1.00μL·L^(-1) 1-MCP熏蒸处理的乐业红心猕猴桃保鲜效果最佳,有效延缓果实硬度的下降速率,防止果实采后迅速软化,减缓可溶性糖和可滴定酸的流失,延缓可溶性蛋白质和维生素C的降解,同时也抑制了脯氨酸和丙二醛的积累,在贮藏期间保持较好的果实风味和品质。
The Leye red kiwi were used as material and the fruit quality index evaluate method were used.The effect of different concentrations of 1-MCP fumigation on the fresh-keeping quality of Leye red kiwi was studied in order to provide a reference for the preservation of the geographical indication agricultural product Leye red kiwi in Leye county,Baise City.The results showed that the 0.75-1.00μL·L^(-1) 1-MCP fumigation treatment of Leye red kiwi had the best fresh-keeping effect which effectively delayed the decrease rate of fruit firmness,prevented rapid fruit softening after harvest,and slowed down soluble sugar and TA,delayed the degradation of soluble protein and vitamin C,and at the same time inhibited the accumulation of proline and MDA,and maintained the fruit flavor and quality during storage.
作者
滕峥
杨翠凤
杨婷婷
秦雁柳
TENG Zheng;YANG Cuifeng;YANG Tingting;QIN Yanliu(College of Agriculture and Food Engineering,Baise University,Baise,Guangxi 533000;College of Agriculture,Guangxi University,Nanning,Guangxi 530000;College of Forestry and Landscape Architecture,South China Agricultural University,Guangzhou,Guangdong 510642)
出处
《北方园艺》
CAS
北大核心
2021年第14期115-121,共7页
Northern Horticulture
基金
广西自然科学基金资助项目(2017JJB130048)
百色学院校级科研资助项目(2018KN05)
百色学院作物栽培课程群建设资助项目(2016KCQ05)。
