MAP包装结合1-MCP处理对脆李硬度和可溶性固形物含量的影响  

Effects of MAP Packaging and 1-MCP Treatment on Firmness and SSC of Crisp Plum Fruits

作　　者：洪凯[1] 黄明 张勋 谢先华 黄永清 王丽敏[1] 曹建康[1] HONG Kai;HUANG Ming;ZHANG Xun;XIE Xian-hua;HUANG Yong-qing;WANG Li-min;CAO Jian-kang(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Wushan Country Agriculture Committee,Chongqing 404700,China;Wushan Plant Protection Station,Chongqing 404700,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]重庆市巫山县特色经作生产管理中心,重庆404700 [3]重庆市巫山县植保站,重庆404700

出　　处：《保鲜与加工》2019年第2期1-7,共7页Storage and Process

基　　金：国家自然科学基金项目(31872907);公益性行业(农业)科研专项经费项目(201303075)

摘　　要：脆李果实采后分别经PE、PVC薄膜包装,在0℃冷藏一段时间后置于25℃环境下进行货架贮藏,在贮藏期、货架期分别或复合进行1-MCP处理脆李果实,研究不同材料包装对脆李果实硬度和可溶性固形物含量的影响。结果表明,不同薄膜包装均具有良好的气调效果,其中PVC比PE包装能更有效地提高CO_2和降低O_2百分含量,延缓货架期果实硬度下降,保持较高的可溶性固形物含量;货架期1-MCP处理可以维持最高的脆李硬度和较高的可溶性固形物含量。In this experiment, the effect of modified atmosphere package(PE, PVC) and 1-MCP treatment on the quality related to physiological indexes such as firmness, soluble solid content(SSC) of postharvest crisp plum were investigated during cold storage(0 ℃) and shelf life(25 ℃). The results showed that both film packaging had good air conditioning effect. PVC package could effectively increase CO2 content and decrease O2 content during storage compared with PE package, delay the decline of firmness during shelf life and maintain SSC at a high level, and1-MCP treatment could keep the highest firmness and higher SSC during shelf life.

关 键 词：脆李 包装 冷藏 货架期 品质 

分 类 号：S609.3[农业科学—园艺学] S662.3