乙烯和1-MCP处理对‘安哥诺’李冷藏期间果肉色度的影响  

Effects of Ethylene and 1-MCP Treatments on the Fruit Color of 'Angeleno' Plums during Cold Storage

作　　者：张姣[1] 李文欣[1] 赵志磊[2] 李程[1] 史瑞基 顾玉红[1] ZHANG Jiao;LI Wen-xin;ZHAO Zhi-lei;LI Cheng;SHI Rui-ji;GU Yu-hong(College of Life Science,Hebei Agricultural University,Baoding 071000,Hebei,China;College of Quality and Technical Supervision,Hebei University,Baoding 071002,Hebei,China)

机构地区：[1]河北农业大学生命科学学院,河北保定071000 [2]河北大学质量技术监督学院,河北保定071002

出　　处：《食品研究与开发》2018年第8期182-186,共5页Food Research and Development

基　　金：河北省自然科学基金资助项目(C2015204182);公益性行业(农业)科研专项经费项目(201303075)

摘　　要：为了通过数字化的方式来体现‘安哥诺’李果肉冷藏期间从黄绿色转变成红色的现象以及阐明不同处理对果肉红化的影响,以‘安哥诺’李为材料,进行5μL/L乙烯和1μL/L 1-甲基环丙烯(1-Methylcyclopropene,1-MCP)处理24 h,通过色差计测定果实色度,结果表明:随着冷藏时间的延长,对照‘安哥诺’李果实冷藏期间,a~*值逐渐升高,L~*值和H~*值降低,1-MCP处理减缓了‘安哥诺’李果实L~*值和H~*值降低、a~*值上升,乙烯处理的作用相反。即1-MCP处理延缓了果肉转红的进程,乙烯处理加速了果肉转红进程。In order to study the phenomenon of‘Angeleno’plums from yellow-green to red during cold storage by digital way and clarify the effect of different treatments on‘Angeleno’plums reddening phenomenon during cold storage.‘Angeleno’plums were used as the material,the fruits were treated by 1μL/L 1-Methylcyclopropene(1-MCP)and 5μL/L ethylene 24 h in the room temperature,and the fruit color changed were studied by colorimeter.The results showed that the a*value of‘Angeleno’plum gradually increased and the L*,H*value decreased during cold storage,1-MCP treatment delayed the decrease of‘Angeleno’plums L*and H*value and delayed the increasing a*value,ethylene treatment did contray.In conclusion,1-MCP treatment delayed the process of reddening in plum fruit,ethylene treatment did contray.

关 键 词：'安哥诺’李 冷藏 乙烯 1-甲基环丙烯(1-MCP) 色度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]