包装与食品机械2017，Vol.35Issue(1)：12-18,7.DOI:10.3969/j.issn.1005-1295.2017.01.003
减压和1-MCP处理对蓝莓保鲜效果的影响
Effect of Hypobaric and 1-MCP Treatments on Keeping Fresh of Blueberry
摘要
Abstract
Compared with the atmosphere storage under 4±1℃,various effects of 21d hypobaric storage treatments,12h pre-storage hypobaric treatments and 1-MCP treatments on blueberry were studied under 1.5kPa.The results showed that:Compared with control group,threetreatment groups could reduce the blueberry weight loss rate and rotting rate at different extent,12h pre-storage hypobaric treatments showed the best effect,followed by 1-MCP treatments,both 12h pre-storage hypobaric treatments and 1-MCP treatments were better than 21d hypobaric storage treatments.Correlation analysis revealed that the blueberry rotting rate had a significant positive correlation with weightlessness rate and respiration rate,and a significant negative correlation with the contents of total soluble solids,total phenol,total flavonoids,anthocyanin and Enzyme activities of SOD and CAT.关键词
蓝莓/减压/1-MCP/保鲜效果Key words
Blueberry/hypobaric treatments/1-MCP/preservation effect分类
轻工纺织引用本文复制引用
钱骅,陈美龄,陈斌,黄晓德,朱羽尧,郑先章,赵伯涛..减压和1-MCP处理对蓝莓保鲜效果的影响[J].包装与食品机械,2017,35(1):12-18,7.基金项目
"十二五"国家科技支撑计划项目(2012BAD36B05) （2012BAD36B05）
