草莓1-MCP保鲜过程中质构性能的研究

食品科学 ›› 2006, Vol. 27 ›› Issue (11): 41-44.

草莓1-MCP保鲜过程中质构性能的研究

郑铁松, 李雪枝

南京师范大学食品科学与营养系

出版日期:2006-11-15 发布日期:2011-11-28

Research on the Texture Properties of Strawberry Fruit in Fresh-keeping with 1-MCP

ZHENG Tie-Song, Li-Xue-Zhi

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

Online:2006-11-15 Published:2011-11-28

摘要/Abstract

摘要： 采用质构仪对不同浓度1-甲基环丙烯(1-MCP)处理的日本“明宝”草莓的质构特性进行研究,1-MCP浓度分别采用0、0.25、0.5和0.9μl/L。结果表明,在对照组中,草莓果实的硬度、僵化度、回复能量、平均负荷随时间呈不断下降的趋势,断裂力、断裂能量总的趋势呈上升态。不同浓度的1-MCP对草莓的硬度、僵化度和断裂能量的影响较大,而对断裂力、回复能量和平均负荷的影响不明显。

关键词: 1-MCP, 保鲜, 质构性能, 草莓

Abstract: The texture-properties of strawberry which treated with 1-methylcyclopropene (1-MCP) of different concentrations were detected during the experiment with the texture analyzer in this paper. The concentrations of 1-MCP were 0, 0.25, 0.5 and 0.9μl/L. The result showed that the hardness, rigidity1, recoverable work done and mean load of strawberry decreased during fresh- keeping in the control group, but the fracture force 1 and 1st fracture drop off increased during fresh-keeping in the control group. The effects of different concentrations of 1-MCP on hardness, rigidity1 and 1st fracture drop off of strawberry were obvious, but the effects of different concentrations of 1-MCP on the fracture force 1, recoverable work done and mean load of strawberry were not obvious.

Key words: 1-methylcyclopropene(1-MCP), fresh-keeping, texture properties, strawberry

郑铁松, 李雪枝. 草莓1-MCP保鲜过程中质构性能的研究[J]. 食品科学, 2006, 27(11): 41-44.

Zheng-Tie-Song, Li-Xue-Zhi. Research on the Texture Properties of Strawberry Fruit in Fresh-keeping with 1-MCP[J]. FOOD SCIENCE, 2006, 27(11): 41-44.

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