食品工业科技2018，Vol.39Issue(5)：301-306,6.DOI:10.13386/j.issn1002-0306.2018.05.056
1-MCP对木纳格葡萄的保鲜效果
The preservation effect of 1-MCP on munage grape fruit
摘要
Abstract
For the fresh grape preservation method of sulfur free,Xinjiang Munage grape as material,0.5,1.0 and 1.5 μL/L of 1-MCP fumigation at room temperature(25 ± 0.5) ℃ and low temperature(0～3) ℃ storage,the main quality during storage of fruit physiological index and its effect of the fruit.The results showed that 1-MCP fumigation treatment could decrease the threshing storage under normal temperature and cooling conditions of grape threshrate,rot rate,weight loss rate of ear stalk and fruit browning in different extent,keep the hardness,soluble solids,grape VC content,soluble sugar content and titratable acid content.At the end of storage at room temperature,the soluble sugar content of grape treated with 1 μL/L 1-MCP was 10.18％,which was 29.36％ higher than that of the control,and the soluble solid content was 20.65％ higher than that of the control,while the weight loss rate was 34.85％ lower than that of the control.At the end of cold storage,the decay rate of grape treated with 1 μL/L 1-MCP was 26.13％,which was 30.49％ lower than that of the control,and the content of VC was 34.38％ higher than that of the control.1-MCP treatment with 0.5 μL/L and 1.5 μL/L also had some effect on maintaining fruit quality,but the effect was not as good as that of 1 μL/L treatment.In summary,the decay rate of grape treated with 1 L/L 1-MCP concentration was the lowest,and the external quality and intrinsic quality of fruit decreased the least,and the fresh-keeping effect was the best.关键词
1-MCP/木纳格葡萄/保鲜Key words
1-MCP/munage grape/preservation分类
轻工纺织引用本文复制引用
唐怡,杨红,李文婷,徐亚慧,陈慧缘,凌倩..1-MCP对木纳格葡萄的保鲜效果[J].食品工业科技,2018,39(5):301-306,6.基金项目
大学生创新创业训练项目(201610757003). （201610757003）
