1-MCP对鲜切刺嫩芽保鲜效果的影响  

Effects of 1-Methylcyclopropene Treatment on Quality of Fresh-cut Aralia Elata Seem

作　　者：张丹 赵焓羽 周飘飘 赵露露 董艳娇 刘欢 ZHANG Dan;ZHAO Hanyu;ZHOU Piaopiao;ZHAO Lulu;DONG Yanjiao;LIU Huan(College of Food Engineering,Jilin Engineering Normal University,Changchun 130052;Mountain Grape Resources Development for Innovative Research Team of Jilin Province,Changchun 130052)

机构地区：[1]吉林工程技术师范学院食品工程学院,长春130052 [2]吉林省山葡萄资源开发创新团队,长春130052

出　　处：《食品工业》2022年第5期167-172,共6页The Food Industry

基　　金：吉林省科技发展计划项目(20190301081NY);吉林工程技术师范学院博士基金项目(BSKJ201817)。

摘　　要：为探究1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对鲜切刺嫩芽品质的影响,采用化学保鲜剂结合鲜切处理研究方法,在低温储藏过程中不同浓度1-MCP处理鲜切刺嫩芽品质的变化情况。结果表明:30μL/L浓度的1-MCP处理对鲜切刺嫩芽保鲜效果要优于其他浓度,显著抑制微生物生长繁殖和水分流失、保持了外观颜色、减缓营养成分消耗、保护细胞膜系统CAT和SOD酶活性、降低MDA含量以及PPO和POD酶活性。综合分析可知,1-MCP保鲜处理结合冷藏可以有效延长鲜切刺嫩芽保鲜期。In this paper,the chemical preservatives combined with fresh cutting treatment were studied.1-methylcyclopropene was used to treat on fresh-cut Aralia elata seem.The quality of fresh-cut Aralia elata seem was observed on the different concentrations of 1-methylcyclopropene in cold storage.The results showed that the preservation effect on 30μL/L concentration of 1-methylcyclopropene was the best concentrations.30μL/L concentration of 1-methylcyclopropene could significantly inhibit the growth and reproduction of microorganisms and water loss,maintain the appearance color,slow down the consumption of nutrients,protect the cell membrane system with the activities of CAT and SOD,reduce MDA content and the activities of PPO and POD.1-methylcyclopropene treatment could prolong the shelf life of fresh-cut Aralia elata seem in cold storage.

关 键 词：1-甲基环丙烯 鲜切 刺嫩芽 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]