纳米果蜡与1-甲基环丙烯复合处理对“台农”芒果保鲜效果的影响  

Effect of nano-fruit wax coating with 1-methylcyclopropene on keeping fresh of mango fruits

作　　者：葛霞[1,2] 田世龙 黄铮[1,2] 李守强[1,2] 张珍[3] 王宏建[3] 张永茂[1,2] 

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 [2]甘肃省农产品贮藏加工工程技术研究中心,甘肃兰州730070 [3]甘肃农业大学食品工程与科学学院,甘肃兰州730070

出　　处：《食品工业科技》2011年第7期363-367,共5页Science and Technology of Food Industry

基　　金：“十一五”国家科技支撑计划项目子课题(2006BAD22B03-A6);国家商务部支撑计划子课题(2006BAD30B01-B5)

摘　　要：以"台农"芒果为试材,分别在常温(25℃,RH=40%)和低温(13℃,RH=80%)下,对其进行芒果专用纳米硅基氧化物保鲜果蜡涂膜和新型乙烯拮抗剂1-甲基环丙烯(1-MCP)熏蒸处理。通过定期对芒果感官指标和生理指标的测定,结果表明:低温贮藏能有效地延缓芒果果实采后衰老,而不论是常温贮藏还是低温贮藏,果蜡涂膜与1-MCP熏蒸复合处理能显著地抑制芒果中水分的散失,降低腐烂率,延缓芒果果皮的转黄速度,抑制呼吸,并能够很好地保持果实风味和其中的营养品质,对芒果的保鲜效果最佳。The ＂Tainong＂ mango fruits were coated with nano-fruit wax and fumigated with 1-methylcyclopropene, and were stored at room temperature（25℃, RH =40% ）and low temperature（ 13℃, RH = 80% ）, respectively.By the appearance index and physiological index were periodically determined, the results showed that the storage condition at low temperature can effectively delay the insenecence of mango fruits.On the other hand, both at room temperature and low temperature storage,the treatment of nano-fruit wax coating combined with post-storage 1- MCP exposure on mango can remarkably inhibit weight loss and respiration intensity,decrease decay index, delay yellow-change speed, and maintain the flavor and nutrition of mango well ,therefore,this treatment was the best for mango among all the treatments.

关 键 词：芒果 纳米保鲜果蜡 1-甲基环丙烯(1-MCP) 保鲜效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]