食品科学 ›› 2002, Vol. 23 ›› Issue (2): 126-128.

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1-甲基环丙烯对香蕉食用品质变化的影响

 张明晶, 姜微波, 徐杏连, 赵玉梅   

  1. 中国农业大学食品学院
  • 出版日期:2002-02-15 发布日期:2012-02-13

Effects of1-MCPon Postharvest Quality of Banana Fruits

 ZHANG  Ming-Jing, JIANG  Wei-Bo, XU  Xing-Lian, ZHAO  Yu-Mei   

  • Online:2002-02-15 Published:2012-02-13

摘要: 1-甲基环丙烯(MCP)能与果蔬组织中的乙烯受体发生不可逆性的结合,因而阻断乙烯与受体的结合而抑制乙烯的催熟作用。已有研究证实MCP可以显著延迟香蕉果实软化,但缺乏了解MCP对综合食用品质变化影响。本结果表明:MCP处理显著地降低了香蕉果肉中可溶性糖和可滴定酸含量的上升速率,延缓了原果胶及淀粉含量的下降,MCP能延缓香蕉果实的后熟进程,但并不会降低香蕉的综合食用品质。

关键词: 香蕉, MCP, 后熟, 乙烯

Abstract: Inthis study it was shown that,after treating banana fruit with200nl.1 -1 MCPfor 24h and then being held inairat20℃,theratesofincreasing inlevelofsolublesugarandtitrata bleacidityofthefruitpulpwasredu cedbytheMCP treatment.Meanwhile,therates ofd eclininginstarchandpectinconten ts ofthepulpweremuchlower inMCP -t reated fruit than in control fruit.The resu lts suggested that MCP could be appli ed to enhance postharvest quality of banana without reducing nutrient values.

Key words: Banana , 1-methylcyclopropene(1-MCP), Postharvest , Ethylene