1-甲基环丙烯与微孔气调包装复合技术对红苕尖保鲜品质的影响

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  • (西南大学 食品科学学院,食品科学与工程国家级实验教学示范中心,农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆市特色食品工程技术研究中心,重庆,400715)

网络出版日期: 2018-09-05

基金资助

重庆市科委社会事业与民生保障科技创新专项(cstc2015shms-ztzx80010)

Effects of 1-MCP and micro-porous films on quality of sweet potato leaves

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  • (College of Food Science, Southwest University, National Demonstration Center for Experimental Food Science and Technology Education(Southwest University),Laboratory of Quality & Safety Risk Assessment for Argo-products on Storage and Preservation(Chongqing), Mimnistry of Agriculture,Chongqing Special Food Programme and Technology Research Center,Chongqing 400715, China)

Online published: 2018-09-05

摘要

为延长红苕尖的物流保鲜期,采后用1 μL/L的1-甲基环丙烯(1-methylcy clopropene, 1-MCP)作熏蒸12 h处理,然后采用微孔聚乙烯(polyethylent, PE)保鲜袋(8孔,孔径为0.3 mm)包装,于4 ℃的条件下贮藏,评价其品质变化情况。结果表明,1-MCP与微孔气调包装复合技术可抑制红苕尖的呼吸强度、电导率、多酚氧化酶(polyphenol oxidase, PPO)和过氧化物酶(peroxidase, POD)的活性,减缓红苕尖叶绿素、抗坏血酸(Vc)含量、过氧化氢酶(catalase, CAT)、超氧化物歧化酶(superoxide dismutase, SOD)活性的下降,降低腐烂率,有效延长红苕尖保鲜期。

本文引用格式

蔡佳昂, 赵霞, 周静, 等 . 1-甲基环丙烯与微孔气调包装复合技术对红苕尖保鲜品质的影响[J]. 食品与发酵工业, 2018 , 44(7) : 199 -206 . DOI: DOI:10.13995/j.cnki.11-1802/ts.016025

Abstract

To prolong the shelf life of the sweet potato leaves, 12 h fumigation postharvest treatments was performed with 1 μL/L 1-methylcyclopropene(1-MCP), then was packed by microporous polyethylene(PE) bags (8 holes, the pore size of 0.3 mm) and stored at 4 ℃. The quality changes during the storage were analyzed. The results showed that 1-MCP treatment and micro-porous films could inhibit the increase of respiration intensity, the relative electric conductivity, polyphenol oxidase(PPO) activity and peroxidase(POD )activity. Besides, the composite packaging also reduced the decreasing of chlorophyll content, Vc content , catalase(CAT) activity and superoxide dismutase(SOD ) acticity and the decay rate. As a result, the composite packaging extended the shelf life of sweet potato leaves.
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