壳聚糖与1-MCP处理对芒果货架期品质的影响  

Effect of Chitosan and 1-Methylcyclopropene Treatments on Quality of Mango during Storage

作　　者：白欢[1] 祝美云[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品科学》2010年第24期461-464,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD22B04)

摘　　要：以新鲜大台农芒果为原料,利用壳聚糖和1-MCP对其采后采取不同贮藏处理方式,对货架期间芒果的失重率、硬度、可溶性固形物、呼吸强度、可滴定酸和叶绿素含量的变化进行研究。结果表明:经1-MCP和壳聚糖复合处理的芒果在第10天达到呼吸高峰,呼吸高峰与CK相比推迟4d,且可滴定酸含量为CK的4.4倍:同时壳聚糖和1-MCP还能显著降低芒果的软化程度,有效降低芒果的失重率和叶绿素的损失,推迟可溶性固形物含量上升,有效延缓芒果的后熟过程;壳聚糖和1-MCP复合处理比两者各自的处理效果都好,能进一步显著地改善芒果在货架期的品质表现,为芒果综合贮藏保鲜技术开发提供依据。Fresh Datainong mango was treated with chitosan and 1-methylcyclopropene （1-MCP） during storage. The weight loss rate, hardness, soluble solid content, respiration rate, titratable acid content and chlorophyll content of mango during shelf-storage period were explored. Results indicated that the combinatorial treatment of chitosan and 1-MCP exhibited the highest respiration peak on the 10th day. Compared with CK, there was a delay for 4 days, and the content of titratable acids exhibited an increase of 4.4 folds. Chitosan and 1-MCP could also significantly reduce the softening degree of mango, decrease weight loss rate and chlorophyll content, attenuate the increase of soluble solids and maturity. Combinatorial treatments of chitosan and 1-MCP exhibited a better effect than chitosan or 1-MCP treatment alone, which will provide a significant improvement of mango quality during shelf-storage period.

关 键 词：芒果 壳聚糖 1-MCP 货架期 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程] TS255.41[轻工技术与工程—食品科学与工程]