1-MCP处理对采后红椒质构性能的影响  

Effects of 1-Methylcyclopropene Treatments on Texture Properties of Red Pepper during Post-Harvest Storage

作　　者：郭峰[1,2] 王毓宁[2] 李鹏霞[2] 孙玉东[3] 曹锦华[4] 罗德旭[3] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]江苏省农业科学院农产品加工所,江苏南京210014 [3]江苏徐淮地区淮阴农业科学研究所,江苏淮安223001 [4]江苏省淮安市清浦区农业技术推广中心,江苏淮安223003

出　　处：《食品科学》2015年第16期272-277,共6页Food Science

基　　金：江苏省农业科技自主创新基金项目(CX(14)2119);苏北科技发展计划-科技富民强县项目(BN2012017)

摘　　要：为探讨1-甲基环丙烯(1-methylcyclopropene,1-MCP)对采后红椒质地的影响,以"洛椒118"淮安红椒为材料,采用质构仪质地多面分析方法、压缩测试结合相关性分析法和主成分分析法对红椒质地特性进行分析。结果表明:不同剂量1-MCP处理均能较好地延缓采后红椒按压力的下降,其中0.5、1.0 m L/L 1-MCP处理的作用更明显;另外,1-MCP处理可较好地保持红椒硬度、黏着性、咀嚼性、回复性等质构性能,结合主成分分析的结果,1.0 m L/L 1-MCP处理对红椒的保鲜效果较佳。The present study aimed to explore the effect of 1-methylcyclopropene（1-MCP） treatment on the texture properties of red chili peppers during post-harvest storage. Changes in texture parameters of ‘Luojiao 118＇ red chili pepper from Huai＇an, Jiangsu province were studied by using texture analyzer through texture profile analysis and compression test and analyzed by correlation analysis and principal component analysis（PCA）. The results indicated that 1-MCP treatments at all investigated doses especially at 0.5 and 1.0 m L/L retarded the decrease in compression resistance during postharvest storage of red chili peppers. In addition, 1-MCP treatments provided better maintenance of hardness, adhesiveness, chewiness, resilience and other texture parameters. Further PCA analysis suggested that 1.0 m L/L 1-MCP treatment provided optimum quality preservation of red chili peppers.

关 键 词：红椒 1-甲基环丙烯 贮藏保鲜 质地多面分析 

分 类 号：S641.3[农业科学—蔬菜学] S379.2[农业科学—园艺学]