1-MCP和真空包装对半脱涩磨盘柿常温保脆效果的影响  

Effect of 1-Methylcyclopropene and Vacuum Packaging on Crispiness-keeping in Room Temperature of Incomplete De-astringency Mopan persimmon

作　　者：寇文丽[1] 李江阔[2] 张鹏[2] 张平[2] 农绍庄[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]国家农产品保鲜工程技术研究中心,天津农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品与发酵工业》2011年第8期213-217,共5页Food and Fermentation Industries

基　　金：天津市农业科技成果转化与推广项目(201002020);天津市自然科学基金面上项目(11JCYBJC08500)

摘　　要：以磨盘柿为试材,研究室温条件下1-MCP和真空包装对半脱涩柿果的保硬保脆效果以及柿果的生理变化规律。结果表明:1-MCP结合真空包装可以有效抑制半脱涩柿果硬度的下降,呼吸强度的增加和细胞膜透性的上升,促进柿果可溶性单宁向不溶性单宁的转化,可溶性单宁在7 d时下降到0.03%,硬度为18.63 kg/cm,42d时硬度为17.52 kg/cm,对照在21d可溶性单宁为0.02%,果实已完全软化,1-MCP结合真空包装可以有效延长室温贮藏期21 d。Mopan persimmon was used as the raw material. The effect of 1-MCP and vacuum packaging on physiology and crispiness-keeping of incomplete de-astringency persimmons under room temperature were investigated. Results showed that 1-MCP combined with individual vacuum packaging effectively inhibited the decline of fruit firmness, respiration rate and cell membrane permeability. It also promoted the change of the soluble tannin into unsolvable tannin. The soluble tannin content dropped to 0.03% at 7d and the firmness was 18.63 kg/cm2 ; at 42 d the firmness was 17.52 kg/cm2. The the control persimmon group was softened completely at the 21 st day with soluble tannin content of 0.02. Therefore, 1-MCP combined with individual vacuum packaging can effectively prolonged storage time for 21 days.

关 键 词：磨盘柿 1-MCP 真空包装 半脱涩 

分 类 号：S665.2[农业科学—果树学]