1-甲基环丙烯和二氧化氯对新疆蟠桃保鲜效果的研究  

Effects of 1-Methylcyclopropene and Chlorine Dioxide on Preservation of Xinjiang Flat Peaches

作　　者：肖丽梅[1] 钟梅[1] 吴斌[1] 郭福阳[1] 王吉德[1] 

机构地区：[1]新疆大学化学化工学院,石油天然气精细化工教育部重点实验室,新疆乌鲁木齐830046

出　　处：《食品科学》2009年第12期276-280,共5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);新疆大学青年教师科研启动基金资助项目(QN070115)

摘　　要：以新疆蟠桃为试材,于室温(23～25℃)和冷藏(4～5℃)贮藏条件下,分别用1.0μl/L1-甲基环丙烯(1-MCP)、1.0μl/LClO2及1.0μl/L1-MCP+1.0μl/LClO2相结合的方法对蟠桃进行熏蒸处理。结果表明:两种条件下,三组处理均能明显抑制蟠桃乙烯释放量和呼吸速率,延缓蟠桃果实硬度、VC含量和可滴定酸的下降;减少腐烂率;其中用1-MCP+ClO2处理的抑制效果优于1-MCP和ClO2单独处理;且低温加贮前1-MCP+ClO2处理更能有效地保持蟠桃的品质,延长保鲜期。The qualifies of Xinjiang flat peaches treated with 1.0 μl/L 1-MCP, 1.0 μl/L CIO2 and 1.0 μl/L 1-MCP ＋ 1.0 μl/L CIO2 storage were studied during both room temperature （23- 25℃） and cold （4-5℃） storages. The results showed that all treatments were able to decrease the release of ethylene as well as the respiration rate of the peaches. The reductions in firmness and contents of vitamin C and titratable acid were effectively retarded and the incidence of decay was decreased. Among the three treatments, the third one showed significantly higher inhibitory effect than the former two. Combination of low temperature storage and pretreatment with 1.0 μl/L 1-MCP ＋ 1.0 μl/L CIO2 can effectively extend the shelf-life of Xinjiang flat peaches.

关 键 词：1-甲基环丙烯(1-MCP) 二氧化氯(ClO2) 新疆蟠桃 品质 

分 类 号：TS205.9[轻工技术与工程—食品科学]