摘要
为研究1-甲基环丙烯(1-MCP)结合壳聚糖涂膜处理对青皮核桃采后贮藏品质的影响,以‘绿岭一号’青皮核桃为试材,分别采用1%壳聚糖涂膜、3μL/L 1-MCP熏蒸、1%壳聚糖涂膜+3μL/L1-MCP熏蒸(壳聚糖+1-MCP)对其进行处理后,并于(0±0.5)℃条件下贮藏60 d,分析青皮核桃在贮藏过程中核仁酸价、过氧化值、总酚含量、丙二醛(MDA)含量、过氧化物酶(POD)活性、多酚氧化酶(PPO)活性和核桃感官品质的变化规律。结果表明:贮藏期间,不同保鲜处理均能抑制核仁MDA的积累和POD、PPO活性的上升,其中以壳聚糖+1-MCP处理的抑制效果最好,该处理有效降低了青皮核桃贮藏过程中核仁酸价和过氧化值,延缓了总酚含量下降,维持了较低的POD和PPO活性。综上,壳聚糖涂膜复合1-MCP熏蒸处理对青皮核桃具有较好的保鲜效果,能够延缓果实褐变,保持其营养品质。
In order to study the effects of 1-methylcyclopropylene(1-MCP)combined with chitosan coating treatment on postharvest storage quality of green walnut,‘Lüling No.1’green walnuts were treated with 1%chitosan coating,3μL/L 1-MCP fumigation,1%chitosan coating combined with 3μL/L 1-MCP fumigation(chitosan+1-MCP),respectively,and then stored at(0±0.5)℃for 60 days,the change rules of kernel acid value,peroxide value,total phenol content,malondialdehyde(MDA)content,peroxidase(POD)and polyphenol oxidase(PPO)activityies and sensory quality of green walnut were analyzed during storage.The results showed that during storage,all the different preservation treatments could inhibit the accumulation of MDA and the increase of the activities of POD and PPO.Among which,chitosan combined with 1-MCP treatment showed the best inhibition effect,effectively decreased the value of kernel acid value and peroxide value,delayed the decline of total phenol content,and maintained lower POD and PPO activities.In conclusion,chitosan coating combined with 1-MCP fumigation has the best fresh-keeping effect,which can delay fruit browning and maintain nutritional quality.
作者
赵茹
侯双迪
张琴
宋丽君
何爱民
吉洋洋
康明丽
ZHAO Ru;HOU Shuangdi;ZHANG Qin;SONG Lijun;HE Aimin;JI Yangyang;KANG Mingli(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050000,China;Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences(National Agricultural Products Preservation Engineering Technology Research Center(Tianjin)),Key Laboratory of Storage and Preservation of Agricultural Products,Ministry of Agriculture and Rural Affairs,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China;Hebei Lvling Kangwei Food Co.,Ltd.,Shijiazhuang 054300,China)
出处
《保鲜与加工》
CAS
北大核心
2024年第10期27-33,共7页
Storage and Process
基金
河北省重点研发计划项目(21327101D)。
