食品与发酵工业2017，Vol.43Issue(4)：266-271,279,7.DOI:10.13995/j.cnki.11-1802/ts.201704042
CPPU、1-MCP处理对猕猴桃贮藏品质的影响
Effects of CPPU and 1-MCP treatments on kiwifruit quality during cold storage
摘要
Abstract
Kiwifruit (Actinidia deliciosa cv.Qinmei) with 1-MCP and CPPU treatments was studied during 0 ℃ ± 0.5 ℃ storage.The effects of different treatments on respiratory rate,ethylene production rate,firmness and sensory quality were studied.The results showed that 5 mg/L CPPU accelerated ethylene production rate,organic acids degradation,softness and rotting race.Therefore,5mg/L CPPU was not suitable for the production of kiwifruit (Actinidia deliciosa cv.Qinmei).With 1.0 μL/L 1-MCP,it delayed respiration peak time and ethylene production rate,significantly slowed down fruit softening and the reduced titratable acid,decreased the fruit soften and rotting rate,but reduced fruit sensory evaluation.1-MCP and CPPU treatments had no effect on soluble solid content (SSC).The combination of 1-MCP and CPPU treatments can effective delay the reduction of firmness,time of respiration peak and titratable acid,reduced rotting rate of kiwifruit by CPPU treatment.Therefore 1-MCP treatment can be used in preservation of fruit with CPPU treatment in production,but the combination of 1-MCP and CPPU treatments had negative effects on the sensory quality of kiwifruit.In summary,the fresh-keeping effect of kiwifruit with 1-MCP treatment was the best.It can compensate the negative effects of CPPU treatment and extend storage time.This study can provide theoretical basis for fresh-keeping technology of kiwi fruit.关键词
猕猴桃/CPPU/1-MCP/电子鼻/可溶性固形物/硬度/感官品质Key words
kiwifruit/CPPU/1-MCP/electronic nose/solid soluble content/firmness/sensory quality引用本文复制引用
宋小青,任亚梅,张艳宜,师俊玲,樊明涛..CPPU、1-MCP处理对猕猴桃贮藏品质的影响[J].食品与发酵工业,2017,43(4):266-271,279,7.基金项目
西北农林科技大学推广项目(NYY2013-56) （NYY2013-56）
国家支撑计划(2015BAD16B02) （2015BAD16B02）
2015公益性行业计划(农业)-园艺产品加工副产物综合利用(1-042) （农业）
