食品与发酵工业 >

2010 , Vol. 36 >Issue 05: 187 - 190

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.05.036

食品与发酵工业

1-甲基环丙烯处理和不同包装方式对中华寿桃冷藏品质的影响

  • 张海新 ,
  • 及华
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网络出版日期: 2010-05-25

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Effects of 1-MCP and Package Film on the Quality of Peach(cv.Zhonghua Shoutao) During Cold Storage

  • Zhang Hai-xin ,
  • Ji Hua
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Online published: 2010-05-25

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摘要

以中华寿桃为试材,研究了用1-甲基环丙烯(1-MCP)处理和包装对采后桃果实品质的影响。结果表明;500 nL/L 1-MCP和35μm聚氯乙烯(PVC)包装处理均可显著抑制果实硬度和可滴定酸含量的下降,延缓可溶性固形物含量增加,并降低果实腐烂指数,1-MCP处理结合PVC包装效果最好。包装袋内O2和CO2含量变化表明1-MCP处理抑制了果实呼吸强度。

关键词： 桃; 1-甲基环丙烯(1-MCP); 包装; 冷藏; 品质

本文引用格式

张海新 , 及华 . 1-甲基环丙烯处理和不同包装方式对中华寿桃冷藏品质的影响[J]. 食品与发酵工业, 2010 , 36(05) : 187 -190 . DOI: 10.13995/j.cnki.11-1802/ts.2010.05.036

Abstract

Effect of 1-MCP and packaging film on postharvest peach(Zhonghua shoutao) quality was studied.The result showed that the 500 mL/L 1-MCP and 35 μm PVC film significantly inhibited the decrease of the fruit firmness and titratable acid content,delayed the increase of the total soluble solids,and reduced fruit decay rate.The effect of 1-MCP associate with PVC film was the best.The change of O2 and CO2 concentration inside the packaging bag indicated that 1-MCP treatment inhibited fruit respiration.

Key words： peach; 1-MCP; package; cold storage; quality

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