| 1-MCP和真空包装对冰温贮藏磨盘柿品质的影响 |
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| 引用本文： | 李江阔,张鹏,寇文丽,张平,田世平.1-MCP和真空包装对冰温贮藏磨盘柿品质的影响[J].食品与发酵工业,2012(7):201-205. |
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| 作者姓名： | 李江阔 张鹏 寇文丽 张平 田世平 |
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| 作者单位： | 中国科学院植物研究所资源植物研发重点实验室;国家农产品保鲜工程技术研究中心,天津农产品采后生理与贮藏保鲜重点实验室;大连工业大学生物与食品工程学院 |
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| 基金项目： | 国家科技支撑计划资助项目(2012BAD38B01);国家973项目(12728B1001);天津市自然科学基金资助项目(11JCYBJC08500) |
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| 摘 要： | 为了探讨磨盘柿脱涩保脆新途径,研究了不同处理对柿果的贮藏品质、生理生化指标以及软化酶系的影响。结果表明:冰温(-0.5～-0.2℃)贮藏条件下,1-MCP可以有效抑制柿果硬度的下降、乙醇的积累、细胞膜透性的上升、可滴定酸的减少、PG和CX活性的增加;1-MCP结合真空包装不仅可以有效抑制柿果硬度的下降,还能促进可溶性单宁向不溶性单宁的转化,可溶性单宁在60 d下降为0.03%(完全脱涩),硬度为17.58 kg/cm2,贮藏期延长30 d。
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| 关 键 词： | 磨盘柿 1-MCP 真空包装 冰温贮藏 脱涩保脆 |
Effect of 1-Methylcyclopropene and Vacuum Packaging on Physiology and Quality of Mopan persimmon During Controlled Freezing Point Storage |
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| Li Jiang-kuo,Zhang Peng,Kou Wen-li,Zhang Ping,Tian Shi-ping.Effect of 1-Methylcyclopropene and Vacuum Packaging on Physiology and Quality of Mopan persimmon During Controlled Freezing Point Storage[J].Food and Fermentation Industries,2012(7):201-205. |
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| Authors: | Li Jiang-kuo Zhang Peng Kou Wen-li Zhang Ping Tian Shi-ping |
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| Affiliation: | 1(Key Laboratory of Resource Plants Research and Development,Institute of Botang,Chinese Academy of Science,Beijing 100093,China)2(National Engineering and Technology Research Center for Preservation of Agricultural Products,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China)3(College of Food Science and Biotechnology,Dalian Polytechnic University,Dalian 116034,China) |
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| Abstract: | In order to explore a new de-astringent and crisp of Mopan persimmon,the effect of different treatments on storage quality,physiological and biochemical index and softening enzyme of persimmon fruits were studied.Results showed that 1-MCP effectively inhibited the decline of fruit firmness,the rise of ethanol and cell membrane permeability,the decrease of titratable acidity content,and the increase of PG and CX activity during controlled freezing point(-0.5 ～ –0.2℃) storage.1-MCP combined with vacuum packaging effectively controlled the decline of fruit firmness,increased soluble tannin change to insoluble tannin,and the soluble tannin content had dropped to 0.03% at 60d when fruits were deastringent completely.The firmness was 17.58 kg/cm-2,and storage time was extended to 30d. |
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| Keywords: | Mopan persimmon 1-MCP vacuum packaging controlled freezing point storage de-astringency and crispness-keeping |
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