CPPU和1-MCP处理对猕猴桃货架期感官品质的影响  

Effects of CPPU and 1-MCP Treatment on Sensory Quality of Kiwifruit during Shelf-life

作　　者：张艳宜[1] 任亚梅[1] 宋小青[1] 雷智博 杨国鹏[1] 马婷[1] Zhang Yanyi Ren Yamei Song Xiaoqing Lei Zhibo Yang Guopeng Ma Ting(College of Food Science and Engineering, Northwest A ＆F University, Yangling 712100, Shaanxi)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品学报》2017年第3期208-217,共10页Journal of Chinese Institute Of Food Science and Technology

摘　　要：为评价CPPU、1-MCP处理对低温贮藏后猕猴桃货架期生理品质的影响,以陕西主产的"秦美"猕猴桃为试材,研究对照,采前膨大剂(CPPU)处理,采后1-甲基环丙烯(1-MCP)处理,膨大剂+1-甲基环丙烯(CPPU+1-MCP)处理的猕猴桃果实在(0±1)℃贮藏0,30,60和90 d,在常温(20±1)℃下评价其货架期的感官品质。结果表明,1-MCP具有延长猕猴桃果实货架期,延缓猕猴桃果实色素分解的作用;CPPU对色素含量变化影响不显著;二者皆对猕猴桃果实感官品质有一定影响,除改变猕猴桃特有风味外还增加了其过熟味,影响猕猴桃食用性。电子鼻检测结果表明CPPU、1-MCP处理在对猕猴桃香气的各组分保留方面起互补作用。The effects of CPPU and l-MCP on kiwifruit during shelf-life after low temperature stored were studied. Use Qinmei kiwifruit as test material, the postharvest kiwifruit deal with 1 μL/L1-MCP and control fruit （not processed） stored at low temperature （0±1 ℃） for a certain period of time （30,60,90d）, then at room temperature （20± 1） ℃ to evaluate the sensory quality. The results show that, 1-MCP could extend the shelf life of kiwifruit and delay the decomposition of pigment, the effect of CPPU on pigment contents was not significant; Both CPPU and 1-MCP had effects on the quality of kiwifruit sensory, which changed the flavor of kiwifruit and increased its overripe taste. The results of electronic nose detection indicated that the 1-MCP and CPPU treatment play a complementary role in retention of kiwifruit aroma components.

关 键 词：猕猴桃 CPPU 1-MCP 感官评价 电子鼻 货架期 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]