食品工业科技2018，Vol.39Issue(1)：293-296,301,5.DOI:10.13386/j.issn1002-0306.2018.01.053
不同浓度1-MCP对罗勒保鲜效果的影响
Effect of 1-MCP of different concentrations in fresh-keeping of basil
摘要
Abstract
In order to determine the effect of 1-MCP of different concentrations in fresh-keeping of basil,the fresh basil were dealed with 1-MCP of different concentrations(0,0.5,1,1.5 p L/L),storaging in(4 ± 1) ℃ with PE packaging.During the storage,analyzing the changes of weight loss rate,conductivity,chlorophyll content,ethylene content,respiration rate and sensory quality of basil,to compare the effect of 1-MCP of different concentrations.The results showed that:1.0 pL/L 1-MCP inhibited significantly (p ＜ 0.05) ethylene content and respiration rate,delaied significantly (p ＜ 0.05) the increase of weight loss rate and conductivity,reduced the loss of chlorophyll content of basil.It is more advantageous than the other three groups to maintain the quality of basil during the period of storage.关键词
罗勒/1-MCP/保鲜/贮藏Key words
basil/1-M CP/preservation/storage分类
轻工纺织引用本文复制引用
张欣瑶,常希光,刘建新,周婧,陈湘宁..不同浓度1-MCP对罗勒保鲜效果的影响[J].食品工业科技,2018,39(1):293-296,301,5.基金项目
北京市属高等学校高层次人才引进与培养计划项目(CIT&TCD20150315) （CIT&TCD20150315）
现代农业产业技术体系北京市叶类蔬菜创新团队项目(blvt-19). （blvt-19）
