摘要
为延长鲜切小米辣的货架期,该实验通过测定贮藏期间感官品质、失重率、腐烂率、色泽、硬度、可溶性固形物、维生素C、丙二醛含量、乙烯生成速率、菌落总数、挥发性化合物等指标的变化,探究低温环境下1-甲基环丙烯(1-methylcyclopropene,1-MCP)结合主动气调贮藏(controlled atmosphere,CA)对鲜切辣椒品质的影响。结果表明,与对照组在第6 d出现褐变、软化等现象相比,1-MCP结合主动气调保鲜(1-MCP+CA)处理组在贮藏15 d仍能维持较好的外观品质,且VC及可溶性固形物含量分别为对照组的1.35及1.81倍,显著优于对照组(P<0.05)。在贮藏末期,1-MCP+CA组能够降低失重率6.75%、腐烂率2.31%,显著抑制丙二醛含量上升、降低乙烯生成速率(P<0.05),且菌落总数(3.15 lg(CFU/g))显著低于对照组(6.42 lg(CFU/g))(P<0.05)。GC-IMS共鉴定出34种挥发性化合物,包括醇类8种、醛类5种、萜烯类2种、酮类7种、酯类5种、酸类2种、杂环类3种及其他类2种。随着贮藏期延长至6 d时,1-MCP+CA处理对鲜切小米辣中相对含量较高的酮类、醇类、醛类、酯类、酸类等挥发性化合物没有显著影响(P>0.05),能够更好地维持鲜切小米辣的特征风味物质,延长鲜切小米辣货架期。该研究为鲜切蔬菜的保鲜贮藏提供了理论参考和技术支撑。
In order to extend the shelf life of fresh cut Capsicum frutescens,the effects of 1-methylcyclopropene(1-MCP)combined with controlled atmosphere storage(CA)on the quality of fresh cut Capsicum frutescens were investigated by measuring the changes of sensory quality,weight loss rate,decay rate,color,hardness,soluble solids,vitamin C,malondialdehyde content,ethylene generation rate,total bacterial count,and volatile components during storage.The results showed that the 1-MCP combined with controlled atmosphere(1-MCP+CA)storage could retain good appearance quality after 15 days of storage,while the control group showed browning and softening on the 6th day.In addition,the VC and soluble solids content of fresh cut Capsicum frutescens in 1-MCP+CA group were 1.35 and 1.81 times higher than those in CK group(P<0.05).At the end of storage,the 1-MCP+CA group could reduce weight loss rate by 6.75% and decay rate by 2.31%,inhibit the increase of malondialdehyde content and reduce ethylene production rate(P<0.05).The total bacterial count(3.15 lg(CFU/g))was significantly lower than that of the CK group(6.42 lg(CFU/g))(P<0.05).GC-IMS identified a total of 34 volatile compounds,including 8 alcohols,5 aldehydes,2 terpenes,7 ketones,5 esters,2 acids,3 heterocycles,and 2 other compounds.As the storage period extended to 6 days,1-MCP+CA treatment had no significant effect on volatile compounds such as ketones,alcohols,aldehydes,esters,and acids with relatively high content in the fresh cut Capsicum frutescens(P>0.05),which could better maintain the characteristic flavor components of fresh cut Capsicum frutescens and extend their shelf life.This study provides theoretical reference and technical support for the preservation and storage of fresh cut vegetables.
作者
赵丽丽
李怡晴
徐梦瑶
陈臻毅
史冠莹
张乐
蒋鹏飞
史宇婷
陈振伟
王赵改
ZHAO Lili;LI Yiqing;XU Mengyao;CHEN Zhenyi;SHI Guanying;ZHANG Le;JIANG Pengfei;SHI Yuting;CHEN Zhenwei;WANG Zhaogai(Agricultural Products Processing Center,Henan Academy of Agricultural Sciences,Zhengzhou 450000,China;School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Henan Sericulture Research Institute,Zhengzhou 450000,China;Henan Tonjiao Food Co.,Ltd.,Shangqiu 476200,China;Zhecheng County Ronghu Scenic Area Development Service Center,Shangqiu 476200,China)
出处
《食品工业科技》
北大核心
2025年第17期373-385,共13页
Science and Technology of Food Industry
基金
河南省重点研发专项(241111111100)
河南省科技攻关项目(232102110153&232102110128)
中原科技创新领军人才项目(234200510004)
河南省农业科学院新兴学科发展专项(2024XK04)
河南优势特色农业产业科技支撑行动计划(20230505004)。
关键词
鲜切小米辣
1-MCP
主动气调保鲜
贮藏品质
fresh cut Capsicum frutescens
1-MCP
controlled atmosphere preservation
storage quality
作者简介
赵丽丽(1993-),女,硕士,助理研究员,研究方向:农产品贮藏与加工,E-mail:805801390@qq.com;通信作者:王赵改(1980-),女,博士,研究员,研究方向:农产品贮藏与加工,E-mail:zgwang1999@126.com。
