摘要
为研究不同浓度1-甲基环丙烯(1-methylcyclopropene,1-MCP)对枸杞贮藏期间的影响,采用0.2、0.6、1.0μL/L 1-MCP处理枸杞并贮藏在(0±1)℃,对“宁杞7号”的贮藏品质和生理指标进行测定。结果表明,1-MCP处理均可降低枸杞的呼吸速率和乙烯的释放量,减缓硬度、可溶性固形物和维生素C含量的下降,维持枸杞良好的色泽、抑制丙二醛含量的增加和相对电导率的上升,在一定程度上维持枸杞原有的风味,而其中0.6μL/L 1-MCP处理的枸杞效果最佳。综上,0.6μL/L 1-MCP处理的枸杞在低温条件下可以更好地延缓枸杞果实品质的劣变,延长枸杞果实的贮藏期,起到更好的保鲜作用。
To explore the effects of different concentrations of 1-methylcyclopropene(1-MCP)on the quality of goji(Lycium barbarum)during storage,goji samples were treated with 0.2,0.6,and 1.0μL/L 1-MCP and stored at(0±1)℃.The storage quality and physiological indexes of'Ningqi 7'were determined.The results showed that 1-MCP treatment could reduce the respiration rate and ethylene release of goji,slow down the decline of fruit firmness,total soluble solids(TSS),and vitamin C content,maintain the good color and luster of goji,suppress the increase of malondialdehyde(MDA)content,and the rise of relative conductivity,and maintain the original flavor of goji to a certain extent.Among them,the effect of 0.6μL/L 1-MCP treatment on goji was the best.In summary,goji treated with 0.6μL/L 1-MCP could better delay the deterioration of goji fruit quality under low-temperature conditions,prolong the storage period of goji fruit,and achieve better preservation.
作者
张旭薪
段慧敏
侯健飞
代理响
江祉昕
侯双迪
刘霞
范艳丽
ZHANG Xuxin;DUAN Huimin;HOU Jianfei;DAI Lixiang;JIANG Zhixin;HOU Shuangdi;LIU Xia;FAN Yanli(College of Food Science and Engineering,State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology,Tianjin 300457,China;Tianjin Fresh Food Raw Biological Technology Co.,Ltd.,Tianjin 300450,China;College of Food and Wine Science,Ningxia University,Yinchuan 750021,Ningxia,China)
出处
《食品研究与开发》
CAS
2024年第14期52-57,141,共7页
Food Research and Development
基金
宁夏回族自治区重点研发计划项目(2020BBF03014)。
关键词
枸杞
贮藏
1-甲基环丙烯
浓度
保鲜
goji
storage
1-methylcyclopropene
concentration
preservation
作者简介
张旭薪(1996-),男(汉),硕士研究生,研究方向:农产品保鲜物流与加工;通信作者:刘霞(1976-),女(汉),教授,博士,研究方向:农产品保鲜物流与加工;范艳丽(1980-),女(汉),副教授,博士,研究方向:食品营养与特色农产品加工。
