茉莉酸甲酯对鲜切水晶梨营养品质的影响  

Effects of Methyl Jasmonate Treatment on Nutritional Quality of Fresh-cut Pear

作　　者：王艳颖[1,2] 胡文忠[1,2] 金黎明[1,2] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600 [2]生物化学工程国家民委-教育部重点实验室,辽宁大连116600

出　　处：《食品与发酵工业》2012年第6期209-212,共4页Food and Fermentation Industries

基　　金：国家自然科学基金项目(30972038/C110601)

摘　　要：为探索鲜切果蔬保鲜的新方法,文中以鲜切水晶梨为试材,研究了不同浓度的茉莉酸甲酯对常温下贮藏的鲜切梨营养成分的影响。结果表明:水晶梨经过鲜切后在室温贮藏期间,可滴定酸、还原糖含量都呈现逐渐下降的趋势,可溶性蛋白质、总糖、Vc含量呈现先上升后下降的趋势,失重率随贮藏期的延长逐渐上升。经过茉莉酸甲酯处理的鲜切梨这些指标的变化幅度小于对照,即较好地保持了可滴定酸、可溶性蛋白、还原糖、总糖、Vc含量,失重率却低于对照,尤其是1μmol/L茉莉酸甲酯处理的保鲜效果优于10μmol/L。In order to develop new methods in keeping fruits and vegetables freshness,methyl jasmonate treatment was used.The effects of different concentrations on the nutritional composition of fresh-cut crystal pear during room temperature storage were investigated.The results showed that the contents of titratable acid and reducing sugar decreased gradually,the contents of soluble protein,total sugar,Vc increased during earlier storage and decreased during the later storage,the rate of weight loss increased gradually with the storage.The above indexes changes in methyl jasmonate treated pears were less than that of the control.The titratable acid,soluble protein,reducing sugar,total sugar and Vc,were all higher,but weight loss was lower than the control.The effect of 1 μmol/L methyl jasmonate was better than that of 10 μmol/L.

关 键 词：茉莉酸甲酯 鲜切 梨 营养品质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]