1-MCP对切分哈密瓜保鲜效果的研究  

Preservation Effects of 1-Methylcyclopropene on Fresh-cut Hami Melon

作　　者：谢绍忠[1] 吴斌[1] 钟梅[1] 肖丽梅[1] 王吉德[1] 

机构地区：[1]新疆大学化学化工学院,新疆乌鲁木齐830046

出　　处：《食品科学》2009年第10期278-281,共4页Food Science

基　　金：教育部新世纪优秀人才计划项目(NCET-04-0987);新疆维吾尔自治区高校科研计划项目(XJEDU2005T02);新疆大学青年教师启动基金项目(QN070015)

摘　　要：以新疆哈密瓜(8601)为材料,在5℃贮藏温度下,研究了1-MCP对切分哈密瓜生理、品质和食用安全性的影响。结果表明:1.0μl/L1-MCP处理可显著抑制贮藏期间果实乙烯释放量,保持果实的感官,硬度、糖度和高VC的含量,抑制切分哈密瓜透明化,降低了切分哈密瓜的细胞膜脂质过氧化水平,抑制微生物的数目,延长了切分哈密瓜的货架期。This study aimed to investigate effects of 1-methylcyclopropene （1-MCP） on postharvest physiology, quality and safety of fresh-cut Hami melon （Cucumis melo L. var. inodorus Jacq 8601） during storage at 5 ℃. The results indicated that the 1.0 μl/L 1-MCP treatment significantly inhibited the ethylene production, transparency rate and microbial quantity, reduced the lipid peroxidation level of cell membrane, maintained the fruit firmness, soluble solid content （SSC）, vitamin C content of and good sensory quality, and prolonged the shelf life of fresh-cut Hami melon.

关 键 词：1-甲基环丙烯 切分 乙烯 哈密瓜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]