应用1-甲基环丙烯对番茄保鲜效果的影响  

Fresh-keeping Effects of 1-Methylcyclopropene on Tomato

作　　者：郑亚琴[1] 

机构地区：[1]临沂师范学院城乡经济学院,山东临沂276005

出　　处：《食品科学》2009年第18期376-378,共3页Food Science

摘　　要：采用0.25、0.5和0.9μl/L的1-甲基环丙烯(1-MCP)对绿熟期的番茄进行保鲜处理,定期测定果实硬度、可溶性固形物、VC、叶绿素、可滴定酸,评价其对腐烂的影响。结果表明:1-MCP在一定范围内,随着浓度的增大,保鲜效果随之增大,可明显减缓番茄硬度的下降,抑制呼吸强度增大,减少果实VC的分解和转化,阻止叶绿素的降解和可滴定酸含量下降;可溶性固形物含量变化不大;药剂处理后番茄变红速度变慢,且腐烂率明显低于对照组;1-MCP的最适保鲜浓度在0.5～0.9μl/L之间。Tomatoes at mature green stage were treated with different concentrations （0.25, 0.5, and 0.9 μl/L） of 1-methylcyclopropene （1-MCP）, and the hardness and the content of total soluble solids （TTS）, VC, chlorophyll, and titratable acid were then measured to evaluate the fresh-keeping effects of 1-MCP on tomatoes. The results showed that in a certain range, the fresh-keeping effects of 1-MCP increased with the increase of 1-MCP concentration： significantly lowered the decrease of hardness, inhibited the increase of respiratory rate, reduced the decomposition and transformation of VC, and blocked the degradation of chlorophyll and the decline of titratable acid content. However, the effects of 1-MCP were not obvious on ＂ITS. After 1-MCP treatments, the reddening speed became slowly and the muJng rate was clearly lower than the control group. Moreover, it was indicated that the best concentration of 1-MCP used for fresh-keeping of tomato was between 0.5 and 0.9 μ I/L.

关 键 词：番茄 保鲜 1-MCP 

分 类 号：S379.2[农业科学—农产品加工]