食品工业科技2012，Vol.33Issue(21)：326-330,5.
1-MCP对黄花梨冷藏品质和抗氧化特性的影响
Influence of 1-MCP treatment on the quality and antioxidative properties in cold stored ' huanghua' pear fruit
摘要
Abstract
Postharvest ' Huanghua' pear fruit was treated with 1 μL/L 1-MCP for 12h, and then stored at 1 ℃ for 120d followed by ripening at 20℃ for 7d.Fruit firmness, soluble solid content,weight loss rate,electrolyte leakage, M DA content, superoxide anion radical( O2-·)production rate,soluble protein content and activity of antioxidative enzymes were determined to investigate the effect of 1-MCP treatment on the quality and antioxidative levels in fruit.Results showed that fruit firmness,soluble protein content, and activities of SOD, POD in 1-MCP treated fruit were higher than control fruit,while soluble solid content, weight loss rate, electrolyte leakage, MDA content and O2-· production rate,CAT activity were lower.These results indicated that 1-MCP treatment improved quality of ' Huanghua' pear after storage,which might be related to the enhancement of activities of antioxidative enzymes and the reduction of active oxygen accumulation.关键词
黄花梨/1-甲基环丙烯（1-MCP）处理/冷藏/衰老/抗氧化活性Key words
Huanghua pear/1- MCP treatment/cold storage/senescence/antioxidative activity分类
轻工纺织引用本文复制引用
千春录,何志平,林菊,米红波,赵宇瑛,茅林春..1-MCP对黄花梨冷藏品质和抗氧化特性的影响[J].食品工业科技,2012,33(21):326-330,5.基金项目
浙江省科技计划项目（2009C12031）. （）
