1-MCP/肉桂/OHAA复合保鲜剂对小白杏贮藏效果研究  

Fresh-keeping effect of 1-MCP/Cinnamon/OHAA compoumd preservatives used in the preservation of apricot

作　　者：李述刚[1] 于军[1] 黄英[1] 许倩[1] 

机构地区：[1]塔里木大学生命科学学院/南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《食品工业科技》2013年第11期334-337,共4页Science and Technology of 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(2007AA10Z313);塔里木大学校长基金创新群体项目(TDZKCX08001)资助

摘　　要：以环氧乙烷高级脂肪醇(Oxyethyene higher aliphatic alcohol,OHAA)、肉桂提取物为保鲜材料,在贮藏温度为(0±1)℃、相对湿度为80%～90%的贮藏条件下,探讨1-MCP、OHAA和肉桂提取物对小白杏的贮藏保鲜效果。实验结果表明:经过56d的贮藏,无论从腐烂率、失重率、硬度变化,还是可溶性固形物、VC含量等指标均可看出经1%OHAA/0.18%肉桂提取物复合处理的小白杏(经过1.0mg/L1-MCP熏蒸48h)保鲜效果显著;处理后的杏果均优于其它对照组,说明该处理能延长小白杏贮藏期,起到了明显的贮藏保鲜效果。OHAA（Oxyethyene higher aliphatic alcohol）and extracts from cinnamon were chosen as the fresh- keeping materials.The different preservation effects on apricots by usingt- MCP, 1% OHAA and extracts from cinnamon were discussed under such conditions （the storage temperature was about（0±1）℃ and the relative humidity was about 80%-90% ）.The results showed that after storage for 56d, examined by such indexes as decay rate,weightlessness rate, hardness, soluble solids and Vc content 1.0mg/L 1-MCP for 48h and coated by 1% OHAA/0.]8% cinnamon extracts could significantly prolong the storage of apricot.After being processed by the conditions, apricot were better than other control groups ,the treatment could prolong the storage period of apricot, it played a significant storage effect.

关 键 词：小白杏 环氧乙烷高级脂肪醇 肉桂 复合保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]