食品工业科技2017，Vol.38Issue(20)：297-302,6.DOI:10.13386/j.issn1002-0306.2017.20.054
丙酮酸乙酯对樱桃采后保鲜效果的影响
Effect of ethyl pyruvate on postharvest preservation of cherry
摘要
Abstract
In this study,preservation material was made into microencapsulated ethyl pyruvate with starch octenylsuccinate Hi-CAP100 as wall material.Efficiency of different EP concentrations(700,1400,2100 μL)on postharvest preservation of fresh cherry packed in close-lid plastic containers at 0 ℃ was tested.The results showed that the embedded EP could prevent fruit from browning and decrease fruit decay rate as well,inhibit the decrease of cherry fruit firmness,VC,acidity,phenolic acid and flavonoids content obviously,and cryopreservation could effectively maintain the cherries color and prolong the storage period.Among the different concentrations of EP,the quality of cherries treated with 2100 μL EP were the best,while decay index of EP treated cheeries was lower 31.1％ than control cheery samples at 64 d,which delayed the senescence of cherries,and maintained higher storage quality.关键词
樱桃/丙酮酸乙酯/采后保鲜/贮藏Key words
cherry/ethyl pyruvate/postharvest preservation/storage分类
轻工纺织引用本文复制引用
赵宇瑛,张丽珍,吕国涛,李娟娟,张劲松,王楚,牛宇,冯志宏..丙酮酸乙酯对樱桃采后保鲜效果的影响[J].食品工业科技,2017,38(20):297-302,6.基金项目
山西省科技厅重点研发计划(农业)(201603D221014). （农业）
