低温协同1-MCP处理对红秋葵品质的影响  

Effect of Low Temperature Cooperative 1-MCP Treatment on Quality of Okra

作　　者：王成凤 俞静芬 申屠航鋆 尚海涛 姚凌俏 WANG Chengfeng;YU Jingfen;SHENTU Hangyan;SHANG Haitao;YAO Lingqiao(Ningbo Yinye Manor Ecological Agriculture Co.,Ltd.,Ningbo,Zhejiang 315000,China;Ningbo Academy of Agricultural Sciences Institute of Agricultural Products Processing,Ningbo,Zhejiang 315040,China)

机构地区：[1]宁波隐野庄园生态农业有限公司,浙江宁波315000 [2]宁波市农科院农产品加工研究所,浙江宁波315040

出　　处：《农产品加工》2019年第10期50-52,共3页Farm Products Processing

基　　金：海曙区农业农村科技项目"特色鲜食蔬菜新品种引进及采后商品化处理关键技术研究"(海科[2018]40号)

摘　　要：以红秋葵为试材,研究1-MCP协同低温(0℃)处理对果实失质量率、可溶性固形物含量、维C含量、色差a值、丙二醛含量的影响。结果表明,红秋葵经过1-MCP和低温(0℃)协同处理,可以显著降低果实失质量率,延缓可溶性固形物的下降,维持维C含量和a值变化,有效抑制丙二醛含量的上升和膜脂氧化。The effects of 1-MCP combined with low temperature(0℃)on fruit weight loss,soluble solids content,VC content,color difference a value and malondialdehyde content were studied.The results showed that the combined treatment of 1-MCP and low temperature(0℃)could significantly reduce fruit weight loss rate,delay the decline of soluble solids,maintain the changes of VC content and a value,and effectively inhibit the increase of malondialdehyde content and membrane lipid oxidation.

关 键 词：红秋葵 1-MCP 低温 品质 失质量率 可溶性固形物 维C 色差 丙二醛 

分 类 号：S649[农业科学—蔬菜学]