常温下1-甲基环丙烯和月桂酰精氨酸乙酯盐酸盐对板栗贮藏保鲜的影响研究  

Effect of 1-methylcyclopropene and lauryl arginine ethyl ester on storage and preservation of chestnut at room temperature

作　　者：曹恰 陈山乔 孙志栋 贾丽娜[1] CAO Qia;CHEN Shan-qiao;SUN Zhi-dong;JIA Li-na(Department of Science and Technology,Hebei Agricultural University,Cangzhou 061100,Hebei,China;Ningbo Academy of Agricultural Science,Ningbo 315000,Zhejiang,China)

机构地区：[1]河北农业大学理工系,河北沧州061100 [2]宁波市农业科学研究院,浙江宁波315000

出　　处：《粮食与油脂》2023年第3期72-75,共4页Cereals & Oils

基　　金：余姚市农业农村和社会发展科技计划(20191YYS030022);国家科技支撑计划(2015BAD16B03);河北农业大学师生协同创新项目(2021-BHXT-05)。

摘　　要：以1-甲基环丙烯(1-MCP)和月桂酰精氨酸乙酯盐酸盐(LAE)为防腐剂,以板栗的质量损失率、腐烂率、干瘪率、硬度、淀粉含量及综合评分为指标,研究2种防腐剂对板栗的保鲜效果。结果表明:1-MCP、LAE均能抑制板栗质量损失、腐烂、干瘪,提高板栗的保鲜效果。在25℃下,1-MCP用于板栗保鲜的最优质量浓度为0.70 g/m^(3),LAE用于板栗保鲜的最优质量浓度为0.50 g/L。将2种防腐剂的最优剂量联合对板栗进行处理,经过96 d的贮藏之后,质量损失率、腐烂率、干瘪率分别比对照组低3.89%、5.00%、8.33%,硬度和淀粉含量分别高出3.69 HA、0.01g/g。Using 1-methylcyclopropene(1-MCP) and lauryl arginine ethyl ester hydrochloride(LAE) as preservatives, and the quality loss rate, decay rate, drying rate, hardness, starch content and comprehensive score of chestnut as indicators, the fresh-keeping effects of the two preservatives on chestnut were studied. The results showed that 1-MCP and LAE could inhibit the quality loss, decay and drying of chestnut and improve the fresh-keeping effect of chestnut. At 25 ℃, the optimal mass concentration of 1-MCP for chestnut preservation was 0.70g/m^(3). The optimal mass concentration of LAE for chestnut preservation was 0.50 g/L. After 96 d of storage, the quality loss rate, decay rate and drying rate of chestnut were 3.89 %, 5.00 % and 8.33 % lower than those of the control group, and the hardness and starch content were 3.69 HA and 0.01 g/g highe, respectively.

关 键 词：板栗 1-甲基环丙烯(1-MCP) 月桂酰精氨酸乙酯(LAE) 保鲜 

分 类 号：TS205[轻工技术与工程—食品科学]