1-MCP和硅窗袋气调包装对青椒贮藏品质的影响  

Effect of 1-MCP and silicon gum film modified atmosphere packaging on quality retention during storage of green pepper

作　　者：魏雯雯[1] 冯建华[1] 杨相政[2] 徐新明[1] 吕平[1] 

机构地区：[1]中华全国供销合作总社济南果品研究院,济南250014 [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》2014年第7期52-55,共4页Food Science and Technology

基　　金：国家"十二五"科技支撑计划项目(2012BAD38B02)

摘　　要：以青椒为试材,研究在(8±0.5)℃下,1-MCP和硅窗袋气调对青椒贮藏品质的影响。结果表明,1-MCP和硅窗袋气调包装均能抑制青椒果实叶绿素的降解、Vc含量的下降、电导率的增加,维持青椒果实较好的内在品质和外观品质。贮藏28 d,1-MCP结合硅窗袋气调包装处理的青椒果实商品率为90.2%,效果较好;而随着时间的延长,硅窗袋包装内CO2过高,相对湿度较大,青椒果实腐烂现象增加,1-MCP处理效果显著,贮藏42 d,商品率较对照提高14.78%。The effects of 1-MCP treatment, silicon gum film MAP on quality retention and physiology property of green pepper during storage at （8±0.5） ℃ were investigated. The results showed 1-MCP treatment and MAP could inhibit the degradation of chlorophyll, decline of Vc and increase of EC, maintain the quality of green pepper. After 28 days, the green pepper treated with 1-MCP and packaged with silicon gum film, commodity rate of green pepper was 90.2%, showed the better effect. However, with time progresses, CO2 concentration increased and high relative humidity in silicon gum packages, the rot rate increased, 1-MCP treatment effect is significant, the commodity rate of green pepper increased 14.78% compared with CK after 42 days.

关 键 词：青椒 1-MCP 硅窗袋 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]