摘要
为研究CO2高渗袋(high carbon dioxide permeability film bag,GS)、1-甲基环丙烯(1-methylcyclopropene,1-MCP)和乙烯吸收剂(ethylene absorbent,EA)对“金桃”猕猴桃的保鲜效果,以“金桃”猕猴桃为试材,研究3种保鲜方法单一或复合处理对“金桃”猕猴桃贮藏期间果实硬度、可溶性固形物(total soluble solid,TSS)含量、维生素C(vitamin C,VC)含量、淀粉含量、呼吸强度和丙二醛(malondialdehyde,MDA)含量的影响。结果表明:各保鲜处理均能不同程度延缓“金桃”猕猴桃的果实硬度、VC含量、淀粉含量下降,抑制TSS含量、呼吸强度升高,减少MDA含量的累积。其中,GS+1-MCP+EA处理保鲜效果最好,贮藏180 d时,果实硬度、VC含量和淀粉含量最高,分别为0.93 kg/cm2、99.84 mg/100 mL和29.50 mg/g,TSS含量、呼吸强度和MDA含量最低,分别为13.40%、16.49 mg/(kg·h)、1.04 mmol/g,且这些指标与对照均差异显著(P<0.05)。
In order to study the post-harvest storage properties of′Jintao′kiwifruit,the effects of high carbon dioxide permeability film bag,1-methylcyclopropene(1-MCP)and ethylene absorbent on the indexes of kiwifruit during storage were studied using′Jintao′kiwifruit as the material.The effects of these methods on fruit firmness,soluble solids(TSS),vitamin C(VC),starch content,respiration intensity and malondialdehyde(MDA)content of kiwifruit during storage were single or combined treatment.The results showed that the fruit firmness,VC content and starch content of kiwifruit could be maintained in different degree,and the increase of TSS content could be delayed,inhibited respiration intensity and MDA content accumulation.Among them,high carbon dioxide permeability film bag add 1-MCP and ethylene absorbent had the best fresh-keeping effect.After 180 days storage,the fruit firmness,VC content and starch content were highest,which were 0.93 kg/cm2,99.84 mg/100 mL and 29.50 mg/g,respectively.The TSS content,respiration intensity and MDA content accumulation.were lowest,which were 13.40%,16.49 mg/(kg·h)and 1.04 mmol/g,respectively.These indexes were significantly different from the control (P<0.05).
作者
张四普
成品迪
胡青霞
袁云凌
鲁云风
田风霞
牛佳佳
ZHANG Si-pu;CHENG Pin-di;HU Qing-xia;YUAN Yun-ling;LU Yun-feng;TIAN Feng-xia;NIU Jia-jia(Horticulture Research Institute of Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China;College of Horticulture,Henan Agricultural University,Zhengzhou 450002,Henan,China;Xixia Kiwifruit Production Office,Nanyang 474500,Henan,China;Nanyang Normal University,Nanyang 473061,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第3期80-86,共7页
Food Research and Development
基金
河南省大宗水果产业技术体系(S2014-11-G04)。
作者简介
张四普(1973—),男(汉),副研究员,博士,研究方向:果蔬保鲜与加工;通信作者:牛佳佳(1981—),女(汉),助理研究员,博士,研究方向:果蔬保鲜与加工。
