1-MCP处理对丽江雪桃低温贮藏品质的影响  

Effect of 1-MCP Treatments on Lijiang Snow Peach Quality during the Low Temperature Storage

作　　者：田素梅[1] 何莲君[1] 施忠芬[2] 董文明[1] 

机构地区：[1]云南农业大学食品科技学院,云南昆明650201 [2]云南农业职业技术学院,云南昆明650212

出　　处：《保鲜与加工》2013年第6期10-13,共4页Storage and Process

基　　金：云南省应用基础研究计划项目(2011FZ092);云南省教育厅科学研究基金项目(20132026)

摘　　要：以丽江雪桃为试验材料,研究其分别经0.5、1.0、1.5、2.0μL/L浓度的1-MCP处理后,放置在(3±1)℃冷藏条件下贮藏27 d及货架3 d(16±2)℃的品质变化情况。结果表明,1-MCP处理能够延缓在低温贮藏条件下丽江雪桃的后熟和衰老进程,显著降低果肉褐变指数,较好地保持果实中可滴定酸含量,维持果实硬度,抑制失重率的增加,提高果实品质。其中,以2μL/L浓度的1-MCP处理对保持果实硬度和可滴定酸含量、抑制失重的效果要好于其他处理,控制果肉褐变以1μL/L浓度的1-MCP处理效果为好。各浓度的1-MCP处理对可溶性固形物含量的变化无明显影响。The Lijiang snow peach treated with 0.5, 1.0, 1.5, 2.0 μL/L 1-MCP respectively, and then placed in （3＋1）℃ conditions for 27 days and shelf life for 3 days at （16±2） ℃, the quality changes of snow peach were studied. The results showed that, 1-MCP treatment could delay the ripening and senescence process of Lijiang snow peach during low temperature storage, reduce the flesh browning index significantly, keep the titratable acid content and fruit hardness better, inhibit the increase of weight loss rate, and improve the quality of snow peach. The effects of 2 μL/L 1 -MCP treatment on keeping the fruit firmness, titratable acid content and weight loss were better than the other treatments, but the effect of 1 μL/L 1-MCP treatment on controlling the browning was good. The 1-MCP treatment had no obvious effect on the change of soluble solids content.

关 键 词：丽江雪桃 1-甲基环丙烯 低温贮藏 品质变化 

分 类 号：S662.1[农业科学—果树学]