1-MCP·OHAA在小白杏贮藏保鲜中的应用研究  

Applied Study of 1-MCP and OHAA Used in the Preservation Among Apricot

作　　者：于军 侯旭杰[2,1] 李海纬[2,1] 许倩[2,1] 李述刚[2,1] 

机构地区：[1]新疆特色农畜产品加工重点试验室,阿拉尔843300 [2]塔里木大学生命科学学院,塔里木843300

出　　处：《食品工业》2012年第2期113-116,共4页The Food Industry

基　　金：国家科技部科技服务企业项目(2009GJG41047);新疆生产建设兵团工业科技特派员项目(2009GG43);国家863课题(编号2007AA10Z313);塔里木大学校长基金创新群体项目(编号:TDZKCX08001)资助

摘　　要：以小白杏果实为试材,以1-甲基环丙烯（1-Methylcyclopyopene,1-MCP）和环氧乙烷高级脂肪醇（Oxyethyene higher aliphatic alcohol,OHAA）为保鲜材料,在温度为-1℃~0℃、相对湿度为80%~90%的条件下贮藏小白杏,比较经1-MCP处理与1-MCP.OHAA复合小白杏的贮藏效果。结果表明,1-MCP.OHAA复合处理可降低果实CAT和SOD的活性,推迟CAT和SOD峰值的出现时间,有效延缓果实硬度和VC含量的下降,延缓果实的衰老。小白杏经1-MCP.OHAA涂膜保鲜剂的处理可延缓果实衰老,明显延长其贮藏期。Use apricot as test material,1-MCP（1-methylcyclo pyopene） and OHAA（Oxyethyene Higher Aliphatic Alcohol） as preservative materials,under such storage condition（the temperature was-1 ℃~0 ℃,and relative humidity was 80%~90%）.It compared that the coating effects on apricot processed by 1-MCP and the compound 1-MCP·OHAA coating preservative.The experimenting results showed that the activity of CAT（Catalase） and SOD（Super Oxygen property Dismutase of enzyme） in apricot was decreased by using the compound 1-MCP·OHAA coating preservative.The appearance of peak time of CAT and SOD was obviously delayed.Furthermore,such a coating effect had efficiently delayed the fruit hardness,the content of VC and fruit senescence.It indicated that compound 1-MCP·OHAA coating preservative could effectively delay fruit senescence and obviously extend its storage period.

关 键 词：1-MCP OHAA 小白杏 贮藏 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]