壳聚糖与1-MCP处理对大樱桃贮期品质的影响  

Chitosan and 1-Methylcyclopropene Treatments on Storage Quality of Large Cherry

作　　者：李锦利[1] 

机构地区：[1]宝鸡职业技术学院,宝鸡721013

出　　处：《食品工业》2015年第4期70-74,共5页The Food Industry

摘　　要：以大樱桃为试材,研究壳聚糖和1-MCP处理对贮期大樱桃的感官品质、腐烂率、硬度、呼吸强度、可滴定酸含量、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性和丙二醛(MDA)含量的影响。结果表明,1-MCP和壳聚糖复合处理能维持大樱桃外观色泽与口感,有效降低腐烂率,能显著保持大樱桃的硬度;同时,1-MCP和壳聚糖复合处理能延缓大樱桃呼吸高峰的出现,其呼吸高峰较CK组、1-MCP、壳聚糖组分别推迟了12,8和8 d;可减少酸含量的损失,1-MCP和壳聚糖复合处理的大樱桃可滴定酸含量比CK组、壳聚糖组和1-MCP组分别高出0.41%,0.25%和0.07%;有效延缓PPO和POD活性高峰的出现;减少大樱桃MDA的积累,使MDA含量维持在较低水平。1-MCP和壳聚糖复合处理比两者单一处理效果好,能显著地延长大樱桃保鲜期,进一步改善大樱桃的贮期品质。Using the large cherry, the sensory quality, rotting rate, firmness, respiration intensity, titratable acid content, polyphenol oxidase （PPO） activity, peroxidase （POD） activity and malonaldehyde （MDA） content of large cherty by treated with chitosan and 1-methylcyclopropene （1-MCP） during storage period were determined at this study. It shows that, combinatorial treaanents of chitosan and 1-MCP maintained the color and appearance of large cherry well, decreased the rotting rate perfectly, kept the firmness of large cherry significantly; at the meantime, combinatorial treatments of chitosan and 1-MCP delayed the appearance of respiratory rate peak, and there was a delay for 12, 8 and 8 d separately compared with CK group, chitosan or 1-MCP treatment alone. Moreover, combinatorial treatments of chitosan and 1-MCP decreased the acid loss and titratable acid content of large cherry lreated by combinatorial chitosan and 1-MCP was 0.41%, 0.25% and 0.07% higher than that of CK group, chitosan or 1-MCP treatment alone; postponed inhibited PPO and POD activity effetely; decreased MDA accumulation of large cherry, making the MDA content stay at a lower lever. Combinatorial treatments ofchitosan and 1-MCP have a better effect than the treatment alone, for it will extend the storage period significantly and provide a improvement storage quality of large cherry.

关 键 词：大樱桃 壳聚糖 1-甲基环丙烯(1-MCP) 贮期品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]