MA和1-MCP处理对乐都长辣椒品质的影响研究  

EFFECT OF THIN FILM AND LIMIT OF GAS PRESERVATION TECHNOLOGY(MA) AND 1-METHYL PROPYLENE(1-MCP)TREATMENT ON THE LE DOU LONG PEPPER

作　　者：雷占兰 山永凯 

机构地区：[1]青海之也科技咨询服务有限公司,青海西宁810016

出　　处：《河南工业大学学报（自然科学版）》2015年第6期100-103,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：青海省科技计划项目(星火计划)(2014-NS-307)

摘　　要：基于薄膜限气保鲜技术(MA)和1-甲基环丙烯(1-Methylcyclopropene,1-MCP)处理,研究了不同处理对乐都长辣椒的硬度和腐烂率(外观品质)以及呼吸强度和乙烯产生量(生理特性)的影响.结果表明:1-MCP处理的保鲜效果好于MA保鲜技术,能较好地保持辣椒的硬度和降低腐烂率,有效抑制乐都长辣椒乙烯的产生、降低呼吸强度,延缓乐都长辣椒的食用寿命,使其在采摘后30 d仍然具有良好的食用价值.The present study was to investigate the effect of thin film and limit of gas preservation technology（MA） and 1-methyl propylene（1-MCP） treatment on the response of the hardness,rotting rate（appearance quality）,respiratory intensity and ethylene production（physiological characteristics） of Le Dou long pepper. The results showed that： the fresh-keeping effect of 1-MCP treatment was better than the MA preservation technology.1-MCP treatment could effectively inhibit the ethylene production and respiratory intensity of Le Dou long pepper,keep the hardness and rotting rate and delay the consumption life of Le Dou long pepper. The Le Dou long pepper showed a good edible value after plucking 30 days.

关 键 词：MA技术 1-MCP 辣椒 品质 生理特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]