食品工业科技2017，Vol.38Issue(19)：265-271,7.DOI:10.13386/j.issn1002-0306.2017.19.049
1-MCP结合乙烯吸附剂对蓝莓贮藏品质及生理的影响
Effect of 1-MCP coupling with ethylene adsorbent treatment on storage quality and physiological of blueberry
摘要
Abstract
To explore the effect of adsorbent formed through 1-MCP coupling with ethylene in term of the storage quality of blueberry.Through the postharvest different treatment on fruits (contrast (CK),0.4 μL/L 1-MCP + ethylene adsorbent,0.8 μL/L 1-MCP + ethylene adsorbent,1.2 μL/L 1-MCP + ethylene adsorbent) on the conditions at (0-0.3) ℃,the changes of physical signs and nutrition quality of fruits were investigated and comprehensive evaluation was made by principal component analysis.The results showed that 0.8 μL/L 1-MCP + ethylene adsorbent and 1.2 μL/L 1-MCP + ethylene adsorbent,both treatment can reduce the fruit rotting rate,softing rate,postponed the rigidity of fruits and chewiness decline,decrease the respiration intensity of fruits and generating velocity of ethylene,thus maintaining a better nutritional quality and enzymatic activity.Besides,by summing up the principal component analysis,it showed the marshalling sequence of different treatment that CK ＜ 0.4 μL/L 1-MCP + ethylene adsorbent ＜ 1.2 μ L/L 1-MCP + ethylene adsorbent ＜ 0.8 μL/L 1-MCP + ethylene adsorbent,from high to low in term of comprehensive quality of blueberry.Therefore,the postharvest 0.8 μL/L 1-MCP + ethylene adsorbent treatment was best in term of the fresh-keeping effect for blueberry.关键词
蓝莓/1-甲基环丙烯/乙烯吸附剂/主成分分析/综合评价Key words
blueberry/1-methylcyclopropene/ethylene adsorbent/principal component analysis/comprehensive evaluation分类
轻工纺织引用本文复制引用
曹森,马超,龙晓波,吉宁,杨秀钟,杨飞珍,马立志,王瑞..1-MCP结合乙烯吸附剂对蓝莓贮藏品质及生理的影响[J].食品工业科技,2017,38(19):265-271,7.基金项目
贵州省黔东南州蓝莓产业科技合作计划(黔东南科合字[2015]04号) （黔东南科合字[2015]04号）
黔东南州蓝莓产业科技合作专项计划项目(黔东南州蓝莓鲜果保鲜、贮运关键技术研究、示范、[2014]02号 （）
2015年度贵州省“千”层次创新型人才培养对象项目 （）
贵州省教育厅2011协同创新中心建设项目(贵州省果品加工、贮藏与安全控制协同创新中心、黔教合协同中心[201306]). （贵州省果品加工、贮藏与安全控制协同创新中心、黔教合协同中心[201306]）
