1-MCP结合高浓度CO_2处理对恭城月柿货架品质的影响  

Effects of 1-MCP combined with high concentration carbon dioxide treatment on storage quality of Gongcheng persimmon during shelf life

作　　者：李江阔[1] 张鹏[1] 李烨[2] 陈绍慧[1] 张平[1] 

机构地区：[1]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 [2]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科技》2012年第7期36-39,共4页Food Science and Technology

基　　金：国家科技支撑项目(2012BAD38B01);天津市农业科技成果转化与推广项目(201002020)

摘　　要：以恭城月柿为试材,研究1-MCP结合高浓度CO2处理柿果常温货架期间的保鲜效果。结果表明,1-MCP处理有效抑制果实乙烯生成量和膜相对透性的升高,延缓果实硬度的下降,但减缓了果实可溶性单宁含量的下降速度。高浓度CO2处理脱涩效果较佳,但促进柿果乙烯生成量和膜相对透性的增加,加速果实硬度的下降,缩短货架期。1-MCP结合高浓度CO2处理无法抑制果实乙烯生成量和膜相对透性的升高,但脱涩效果较好且对果实硬度的下降有一定的抑制作用,是一种有效的甜脆月柿处理技术。The storage effect of Gongcheng persimmon with 1-MCP combined with high concentration carbon dioxide （CO2） treatment was studied during shelf life at ambient temperature. The results showed that 1-MCP treatment controlled the increase of fruit ethylene production and membrane relative permeability and the decrease of fruit firmness, but reduced fall rate of soluble tannin content. High concentration CO2 treatment had a good de-astringent effect, but promoted the increase of fruit ethylene production and membrane relative permeability, accelerated the descend of fruit firmness, and shortened shelf life of persimmon. 1-MCP combined with high concentration CO2 could not restraint the increase of fruit ethylene production and membrane relative permeability, but had an excellent de-astringent effect and controlled the decrease of fruit firmness definitely. So it was an effective treatment technique of sweet crisp Gongcheng persimmon.

关 键 词：恭城月柿 1-MCP 脱涩 货架 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]