食品科学2012，Vol.33Issue(12)：294-298,5.
1-甲基环丙烯复合焦亚硫酸钠处理对厚皮甜瓜的保鲜效果
Fresh-Keeping Effect of 1-MCP Combined with Na2S205 on Muskmelon （Cucumis melo）
摘要
Abstract
： The postharvest physiology and storage characteristics of Cucumis melo L. treated by 1-methylcyclopropene （1-MCP）, sodium metabisulfite （Na2S205） and their combination were studied. The results demonstrated that 1-MCP combined with Na2S20~ could delay the maturation of fruits, inhibit the increase of soluble solids, significantly reduce decay rate and also inhibit the increase of phenylanlanine ammonialyase （PAL） and peroxidase （POD） activities, thus maintaining catalase （CAT） and superoxide dismutase （SOD） activities at a high level. After 80 days of storage the decay rate and the commodity rate were 0.37 and 80%, respectively. Therefore, 1-MCP combined with Na2S2O5 can maintain high storage quality of Cucumis melo L.关键词
1-甲基环丙烯/焦亚硫酸钠/厚皮甜瓜Key words
Methy clopropene (1-MCP)/Na2S2O5/Cucumis melo L.分类
农业科技引用本文复制引用
王良艳,张有林,张润光,尹梦亭..1-甲基环丙烯复合焦亚硫酸钠处理对厚皮甜瓜的保鲜效果[J].食品科学,2012,33(12):294-298,5.基金项目
陕西省西安市农业应用技术研究项目 （）
陕西师范大学大学生开放性试验基金项目 （）
