摘要
为探讨采后不同时期1-甲基环丙烯(1-MCP)处理对苹果果实质地的影响,以富士苹果为试材,应用质构仪质地多面分析(TPA)方法对苹果果肉质地参数差异变化进行研究。结果表明:苹果果肉脆度与硬度、凝聚性、回复性、咀嚼性均呈较好的正相关性,黏着性与其他参数指标呈现较好的负相关性,回复性与咀嚼性、凝聚性呈显著的正相关性;1-MCP处理可以显著抑制果实的软化,但其作用效果随着采后处理时间的延迟而降低,采后9d处理的果实质地品质均显著低于其他处理组。为了达到采后较好的1-MCP处理保鲜效果,处理前的常温放置时间最好不超过一周。实验也表明TPA测试能够较好地反映苹果果实各质地指标的差异,适用于苹果质地品质的客观评价。
The present study aimed to explore the effect of 1-methylcyclopropene （1-MCP） treatment at different times after harvest on the texture of apple fruits. Changes in texture parameters of Fuji apple flesh were studied by using a texture analyzer through texture profile analysis. The results indicated that the fracturability of apple flesh had a good positive correlation with the hardness, cohesiveness, resilience and chewiness. The adhesiveness had a good negative correlation with other texture parameters. The resilience had a significant correlation with chewiness and cohesiveness. The softening of apple fruit was delayed significantly by 1-MCP treatment, but the effect was decreased with increasing time interval between postharvest and the treatment. Apples treated with 1-MPC on 9 days after harvest had significantly worse texture. In order to achieve better effect of 1-MCP treatment, freshly harvested fruits should be stored at room temperature for no longer than 1 week before the treatment. In conclusion, TPA test can reflect the changes of apple texture parameters during storage and is suitable for the evaluation of apple fruit quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第20期277-281,共5页
Food Science
基金
“十二五”国家科技支撑计划项目(2012BAD38B01)
国家“973”计划项目(12728B1001)
作者简介
李江阔（1974-），男，副研究员，博士后，主要从事农产品安全与果蔬贮运保鲜新技术研究。E—mail：lijkuo@sina．com
通信作者：田世平（1957-），女，研究员，博士，主要从事果实采后生理病理学基础研究。E—mail：tsp@ibcas．ac．cn
