食品科学 ›› 2012, Vol. 33 ›› Issue (20): 331-333.

• 包装贮运 • 上一篇    下一篇

1-MCP对秋葵荚果贮藏品质的影响

郑亚琴,于军香,冯宪民   

  1. 临沂大学生命科学学院
  • 收稿日期:2012-07-07 修回日期:2012-09-24 出版日期:2012-10-25 发布日期:2012-11-09
  • 通讯作者: 郑亚琴 E-mail:yaqin_009@sina.com

Effect of 1-MCP on Storage Quality of Okra Pods

zheng ya-qin   

  • Received:2012-07-07 Revised:2012-09-24 Online:2012-10-25 Published:2012-11-09
  • Contact: zheng ya-qin E-mail:yaqin_009@sina.com

摘要: 以黄秋葵荚果为试材,研究9℃恒温条件下1-MCP对秋葵荚果叶绿素、氨基酸、可溶性固形物、硬度和外观变化的影响。结果表明:在贮藏的前2d,1-MCP处理不能抑制叶绿素含量的下降,但2d后,1-MCP处理均可延缓叶绿素含量的降低。1-MCP处理组氨基酸含量下降比较缓慢,其中200nL/L处理组氨基酸含量下降最慢。对照组与1-MCP处理组的可溶性固形物含量均呈先上升后下降的趋势,其中200nL/L处理组能更好地抑制可溶性固形物含量的下降。同时,1-MCP处理可抑制果实硬度下降,更好地保持秋葵荚果的贮藏品质。

关键词: 1-MCP, 秋葵, 贮藏品质 

Abstract: This study was designed to examine the effect of 1-methylcyclo-propene (1-MCP) treatment on the contents of chlorophyll, amino acids and soluble solids, hardness and appearance of okra pods stored at 9 ℃. 1-MCP treatment did not delay the decrease of chlorophyll content during the first 2 days of storage rather than during the following 3 days. Total amino acid content in 1-MCP treated okra pods declined slowly, and the slowest decline was observed in okra pods treated with 200 nL/L 1-MCP. Soluble solid content initially rose and then declined in 200 nL/L 1-MCP treatment group and control group. Compared with control group, 200 nL/L 1-MCP treatment could effectively inhibit the reduction of soluble solids. Moreover, 1-MCP treatment was effective in inhibiting the decline of fruit harness so that storage quality of okra pods could be maintained better.

Key words: 1-MCP, okra, storage quality

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