1-甲基环丙烯对冷藏期间甜柿质地的影响  

Effects of 1-Methylcyclopropene Treatments on Texture of Sweet Persimmon during Cold Storage

作　　者：孙浩[1] 李天元[1] 高术杰 李江阔[3] 张鹏[3] 

机构地区：[1]大连工业大学食品学院,大连116034 [2]江西省食品发酵研究所,宜春336000 [3]国家农产品保鲜工程技术研究中心(天津)天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品工业》2016年第2期145-149,共5页The Food Industry

基　　金："十二五"国家科技支撑项目(2012BAD38B01);天津市青年基金项目(15JCQNJC15000)

摘　　要：为探索1-甲基环丙烯(1-MCP)对甜柿冷藏期间果实质地作用效果的差异,应用质地多面分析(TPA)测试法,以"阳丰甜柿"为试材,比较不同处理果肉质地品质差异,并且分析各质地参数之间相关性。同时选取不同厂家生产的药剂,对比其对甜柿质地效果的差异性。结果表明:随贮藏时间延长,不同处理果实的硬度和咀嚼性均呈下降趋势,回复性、弹性和凝聚性呈先下降后上升的趋势,对照组在后期均呈快速下降趋势,说明1-MCP可以能够有效保持果实在贮藏后期的质地。相关性分析表明,甜柿果实硬度与咀嚼性、黏着性和弹性之间有极显著的相关性,咀嚼性与硬度、回复性、黏着性和凝聚性也有很高的相关性。且2种厂家生产的1-MCP对甜柿的作用效果在冷藏期没有显著性差别。The objective of the study was to investigate the changes of 1-methylcyclopropene （1-MCP） produced on the texture during cold storage of sweet persimmon （Diospyros kaki L. cv-Youhou.）. Besides, correlation analysis was carded out among the texture parameters. Meanwhile, choose the 1-MCP to compare the difference between the effects of sweet persimmon texture. The results showed that hardness and chewiness declined during the whole storage, while resilience, elasticity and cohesiveness of all treatments were dropped at first and then slow increased. The control group at last exhibited a rapid decline to prove 1-MCP could effectively maintain the texture of sweet persimmon during cold storage of later period. Correlation analysis indicated that significantly correlation between sweet persimmon hardness and chewiness, adhesiveness and elasticity while chewiness had significantly positive correlation with hardness, resilience, adhesiveness and cohesiveness. And there was no significant difference between two manufacturers＇ 1-MCP in cold storage.

关 键 词：甜柿 不同厂家 1-甲基环丙烯 质地多面分析法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]