不同浓度1-MCP对番茄保鲜效果的研究

食品科学 ›› 2006, Vol. 27 ›› Issue (10): 552-555.

不同浓度1-MCP对番茄保鲜效果的研究

郑铁松, 李雪枝

南京师范大学食品科学与营养系

出版日期:2006-10-15 发布日期:2011-11-16

Research on Effects of 1-MCP of Different Concentrations in Fresh-keeping of Tomatoes

Zheng-Tie-Song, Li-Xue-Zhi

Deptartment of Food Science and Nutrition, Nanjing Normal University, Nanjing 210097, China

Online:2006-10-15 Published:2011-11-16

摘要/Abstract

摘要： 采用0.25、0.5和0.9μl/L浓度的1-甲基环丙烯(1-MCP)对绿熟期的番茄进行保鲜处理,定期检测番茄的硬度、呼吸强度、可滴定酸、可溶性固形物和叶绿素等指标,并对不同处理条件下的番茄果肉内部结构做了电镜观察来检验1-MCP的保鲜效果。结果表明,在一定范围内,随着浓度的增大,1-MCP的保鲜效果随之增大,明显减缓了番茄硬度的下降,抑制了呼吸强度的增大,阻止了叶绿素的降解,并有利于保持番茄果肉细胞结构的完整性。最好的保鲜浓度在0.5～0.9μl/L之间。

关键词: 1-MCP, 保鲜, 番茄, 电镜

Abstract: The tomatoes were treated with 1-Methylcyclopropene (1-MCP) of 0.25, 0.5,0.9μl/L. The hardness, respiration, titratable acid,total soluble solids (TTS), chlorophyll and other indexes of the treated tomatoes were studied . At the same time, the inner structure of those treated tomatoes was also studied with the scanning electron microscope (SEM). The results showed that in a certain range, the effects of fresh-keeping of 1-MCP increased as the increasing of 1-MCP concentrations. 1- MCP lowered the decreasing of the hardness, inhibited the increasing of the respiratory rate, and blocked the chlorophyll’s degrading. 1-MCP can also keep a better condition of the inner structure of the tomato. The best concentration of 1-MCP used in fresh-keeping of tomato was between 0.5μl/L and 0.9μl/L.

Key words: 1-Methylcyclopropene, fresh-keeping, tomato, scanning electron microscope

郑铁松, 李雪枝. 不同浓度1-MCP对番茄保鲜效果的研究[J]. 食品科学, 2006, 27(10): 552-555.

Zheng-Tie-Song, Li-Xue-Zhi. Research on Effects of 1-MCP of Different Concentrations in Fresh-keeping of Tomatoes[J]. FOOD SCIENCE, 2006, 27(10): 552-555.

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