中国食品学报2017，Vol.17Issue(3)：208-217,10.DOI:10.16429/j.1009-7848.2017.03.026
CPPU和1-MCP处理对猕猴桃货架期感官品质的影响
Effects of CPPU and 1-MCP Treatment on Sensory Quality of Kiwifruit during Shelf-life
张艳宜 1任亚梅 1宋小青 1雷智博 1杨国鹏 1马婷1
作者信息
- 1. 西北农林科技大学食品科学与工程学院 陕西杨凌712100
- 折叠
摘要
Abstract
The effects of CPPU and 1-MCP on kiwifruit during shelf-life after low temperature stored were studied Use Qinmei kiwifruit as test material,the postharvest kiwifruit deal with 1 μL/L1-MCP and control fruit (not processed) stored at low temperature (0± 1℃) for a certain period of time (30,60,90d),then at roomtemperature (20± 1)℃ to evaluate the sensory quality.The results show that,1-MCP could extend the shelf life of kiwifruit and delay the decomposition of pigment,the effect of CPPU on pigment contents was not significant;Both CPPU and 1-MCP had effects on the quality of kiwifruit sensory,which changed the flavor of kiwifruit and increased its overripe taste.The results of electronic nose detection indicated that the 1-MCP and CPPU treatment play a complementary role in retention of kiwifruit aroma components.关键词
猕猴桃/CPPU/1-MCP/感官评价/电子鼻/货架期Key words
Kiwifruit/CPPU/1-MCP/sensory evaluation/E-nose/shelf life引用本文复制引用
张艳宜,任亚梅,宋小青,雷智博,杨国鹏,马婷..CPPU和1-MCP处理对猕猴桃货架期感官品质的影响[J].中国食品学报,2017,17(3):208-217,10.
