1-MCP结合壳聚糖处理延缓芒果果实后熟与衰老的研究  

Study on the Delay of Mango Fruit Ripening and Senescence by Using 1-MCP and Chitosan Coating Treatment

作　　者：徐方旭[1] 柳叶飞[1] 刘诗扬[2] 单秀峰[1] 王升厚[1] 

机构地区：[1]沈阳师范大学实验教学中心,沈阳110034 [2]沈阳药科大学后勤管理处,沈阳110016

出　　处：《食品工业》2016年第12期92-94,共3页The Food Industry

基　　金：辽宁省博士科研项目启动基金(BS201510);沈阳师范大学科学技术类校内项目(L201508)

摘　　要：以未处理芒果(Mangifera indica L.)果实为对照,研究了1.5μL/L 1-甲基环丙烯(1-MCP)、2.0%壳聚糖及其联合处理对芒果果实采后贮藏期间呼吸强度、失重率、硬度、丙二醛含量、可溶性固形物质量分数和过氧化物酶活性的影响。结果表明,与对照组相比,各处理组均能有效抑制芒果呼吸强度、失重率、丙二醛含量、可溶性固形物质量分数和过氧化物酶活性的上升,并延缓果实硬度的下降。其中,1.5μL/L 1-MCP和2.0%壳聚糖涂膜联合处理对保持芒果的贮藏品质更显著。Effects of treatment with 1.5 μL/L 1-MCP, 2.0% chitosan or combined treatment on respiration intensity, weight loss ratio, firmness, MDA content, soluble solid mass fraction and POD activity of mango fi＇uit （Mangifera indica L.） are studied. The results showed that all the treatments could effectively restrain the increase in respiration intensity, weight loss ratio, MDA content, soluble solid mass fraction and POD activity, and delay the increase in firmness of mango fruit as compared with controls. However, the combined treatment showed better effect than other treatments on maintaining the storage quality of mango fruit.

关 键 词：1-MCP 壳聚糖 芒果 后熟 衰老 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]