1-MCP、ClO_2对兰州百合贮藏保鲜效果的影响  

Effect of 1-MCP or chlorine dioxide on the storage and fresh-keeping of Lanzhou lily

作　　者：巩慧玲[1] 袁惠君[1] 冯再平[1] 赵萍[1] 

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050

出　　处：《食品工业科技》2010年第10期338-339,355,共3页Science and Technology of Food Industry

摘　　要：采用1-MCP、ClO2熏蒸处理兰州百合鳞茎,然后置于4±0.5℃冷库中贮藏,研究各处理对百合的贮藏保鲜效果。结果表明:经1-MCP或ClO2处理均能不同程度地提高百合的贮藏保鲜效果,即降低百合贮藏期间的腐烂率及水分、VC含量的下降,并抑制可滴定酸的上升;其中高浓度ClO2处理(20mL1.2mg/L的ClO2溶液,在0.04m3体积中熏蒸1h)的贮藏保鲜效果最佳。In order to lengthen the storage period and to promote the storage quality of Lanzhou lily,the bulb of Lanzhou lily were treated with 1-MCP or CIO2 in sealed clamber,then stored in retrigeratory with temperature of 4±0.5℃ and investigated the effect of fresh-keeping.The results showed that all the treatments could effectively reduce the rate of rot, slow the loss of water and Vc, and significantly inhibit the increase of respiration intensity and titratable acid compared with control. High concentration treatment of CIO2 had better effect on the storage and fresh-keeping of lily among four treatments.

关 键 词：兰州百合 1-MCP CIO2 贮藏 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]