1-MCP与植酸处理对草莓果实采后生理品质的影响  

Effects of Individual and Combined 1-MCP and Phytic Acid Treatments on Physiological Characteristics of Postharvest Strawberry

作　　者：祝美云[1] 白欢[1] 魏征[1] 李雅善[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》2011年第24期296-300,共5页Food Science

基　　金：河南省教育厅科技攻关计划项目(2011A550012)

摘　　要：采用1-甲基环丙烯(1-MCP)和植酸对草莓进行不同处理,通过追踪测定其贮藏期间的质量损失率、硬度、可溶性固形物(soluble solids content,SSC)、呼吸强度、维生素C(VC)、可滴定酸(titratable acidity,TA)和相对电导率等指标来研究不同处理对草莓的保鲜效果。结果表明:1-MCP和植酸处理可有效降低草莓的质量损失率和呼吸强度,推迟SSC出现峰值的时间,延缓其后熟衰老过程,抑制其硬度、TA和VC含量的下降;同时,1-MCP和植酸复合处理比两者各自的单独处理都具有更好的效果,能显著改善草莓在贮藏期间的果实品质。In order to reveal the fresh-keeping effects of 1-MCP and phytic acid on postharvest strawberry,strawberry was treated with 1-MCP alone,0.1% phytic acid alone and both of them（first 1-MCP and then 0.1% phytic acid） before storage at（4 ±1） ℃,and the changes of weight loss rate,firmness,soluble solid content（SSC）,respiration intensity,vitamin C,titratable acidity（TA） and relative conductivity were measured during the storage period of 14 days.The results indicated that 1-MCP and phytic acid could effectively reduce the weight loss rate and respiration intensity of strawberry,delay the occurrence of SSC peak,ripening and senescence,and inhibit the decrease of fruit firmness and the content of TA and VC.Better results were achieved by the combined use of 1-MCP and phytic acid than their separate use.The quality of strawberry could be significantly improved by the combined use of 1-MCP and phytic acid during storage.

关 键 词：草莓 1-MCP 植酸 生理品质 

分 类 号：TS262.3[轻工技术与工程—发酵工程]