高浓度CO_2和1-MCP处理对磨盘柿脱涩和保脆效果的影响  

Studies on De-astringent and Crispness-keeping for Mopan Persimmon Treated by High Concentration CO_2 and 1-MCP

作　　者：李爽[1] 张平[2] 李江阔[2] 刘成红[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300222 [2]国家农产品保鲜工程技术研究中心,天津300384

出　　处：《安徽农业科学》2007年第7期2082-2083,2147,共3页Journal of Anhui Agricultural Sciences

基　　金：天津市农产品采后生理与贮藏保鲜技术重点实验室建设资助项目(05SYSYJC02700)

摘　　要：以磨盘柿为试验材料，采用高浓度CO2和1-MCP双重处理，观察室温条件下的脱涩和保脆效果。结果表明，在20℃条件下90～95％CO2处理48h能使磨盘柿完全脱涩，而80～85％CO2处理48h，不能完全脱涩，同时1-MCP处理有助于抑制果实的呼吸作用，有效延缓了脱涩后果实的成熟和软化，可以明显抑制柿果实硬度、可溶性固形物含量、可溶性单宁含量的变化。0．50μl/L浓度1-MCP处理的对硬度的保持作用好于1．00μl/L浓度1-MCP。Mopan Persimmon was treated with high concentration CO2 and 1-MCP, and it＇s de-astringent and crispness-keeping effect were investigated under ambient temperature. The results showed that the persimmons were completely de-astringent when it was treated by 90 - 95% CO2 for 48h at 20℃, while the treatment of 80 - 85% CO2 for 48 h couldn＇t have the same effect. Compared with control fruits, 1-MCP treatment could help to restrain the respiration of fruit, effectively delay ripening and softening of persimmon fruits, and significantly inhibited the changes of fruit firmness, total soluble solid content and soluble tannin. The treatment of 1-MCP at 0.50 μl/L having keeoing action on fruit firmness was better than that of 1-MCP at 1.00μl/L.

关 键 词：1-甲基环丙稀 磨盘柿 脱涩 

分 类 号：TS205.9[轻工技术与工程—食品科学]