热处理结合1-MCP处理对番木瓜果实贮藏品质的影响  

Effects of combination of heat and 1-MCP treatment on postharvest storage qualities of papaya fruit

作　　者：谢芳[1] 王睿[1] 潘寒姁 马莹[1] 贺晓云[1] 曹建康[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2015年第10期320-323,329,共5页Food Science and Technology

基　　金：国家重点基础研究发展计划(973计划)项目(2013CB127104);国家高技术研究发展计划(863计划)项目(2012AA101606)

摘　　要：研究了热处理结合1-MCP处理对番木瓜果实采后贮藏品质的影响,测定贮藏过程中果实质量损失率、硬度、可溶性固形物含量、出汁率、p H值、色差、转色指数及腐烂率。结果表明,单独热处理和1-MCP处理均可保持番木瓜果实良好的贮藏品质,而热处理结合1-MCP处理对于延缓果实硬度下降和颜色转变等品质变化方面则起到很好的效果。The payaya fruits （CV.＇sunup＇） were used to study the effects of combination of heat and 1-MCP treatment on postharvest storage qualities. Weight-loss rate, firmness, soluble solid contents （SSC）, juice yield, pH value, color and decay rate of papaya fruit were investigated during storage. Results showed that both heat treatment and 1-MCP treatment could keep good storage qualities of papaya fruit. Combination of heat ＋ 1-MCP treatment could further delay the decline of firmness and color change and other storage qualities changes.

关 键 词：番木瓜果实 热处理 1-MCP处理 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]