现代食品科技2013，Vol.29Issue(8)：1893-1897,1790,6.
1-甲基环丙烯联合壳聚糖对鲜切马铃薯保鲜效果的影响
Effects of 1-MCP Combined Chitosan on Storage Quality of Fresh-cut Potato
摘要
Abstract
The effects of 1-methylcyclopropene (1-MCP) combined chitosan on storage quality of fresh-cut potato during storage were investigated by treatment of the fresh-cut potato with the mixture of 1-MCP (2μL/L) and chitosan (0.1～1.5％) and using fresh-cut potato without any reagent as check treatment (CK).The mixture of 1-MCP and 1.5％ chitosan (1-MCP+l.5％ chitosan treatment) showed to be the most effective treatment during the whole storage,followed by 1-MCP+ 1.0％ chitosan,1-MCP+1.0％ chitosan,1-MCP,1-MCP+0.5％ chitosan andl-MCP+0.1％ chitosan.1-MCP+1.5％ chitosan treatment could maintain high activities of SOD and POD,delay the accumulation of MDA and decrease the Vc content and inhibit the activity of PPO and browning of fresh-cut potato,thus significantly maintain the storage quality of fresh-cut potato.关键词
鲜切/马铃薯/1-甲基环丙烯/壳聚糖/保鲜Key words
fresh-cut/ potato/ chitosan/1-methylcyclopropene/ preservation引用本文复制引用
李玲,郭衍银..1-甲基环丙烯联合壳聚糖对鲜切马铃薯保鲜效果的影响[J].现代食品科技,2013,29(8):1893-1897,1790,6.基金项目
山东理工大学大学生创新研究项目(20120019) （20120019）
