作　　者： ; ;

机构地区： 海南大学园艺园林学院

出　　处： 《食品安全质量检测学报》 2015年第3期781-786,共6页

摘　　要： 目的以香蕉果实(Cv.‘Baxi’)为研究材料,研究不同浓度的1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理(0、0.5、1.0和2.0μL/L)对香蕉果实贮藏品质的影响。方法测定了病情指数、果皮色泽、果皮细胞膜透性、果实硬度、可溶性固形物(TSS)含量、可滴定酸(TA)含量以及维生素C(Vc)含量。结果与对照相比,乙烯利处理加速了果实成熟与品质变化,而1-MCP处理大大抑制了病情指数的提高和果皮色泽的变化,抑制了果皮细胞膜透性的上升和果实硬度的下降,延缓了TSS、TA和Vc含量的变化。几种处理浓度中,0.5μL/L的1-MCP处理浓度效果最显著。结论 0.5μL/L的1-MCP处理能够有效抑制香蕉果实的成熟与软化,延长贮藏时间。 Objective Banana fruit (CV. 'Baxi') was used to study the effects of different concentrations of 1-methylcyclopropene (1-MCP) treatment (0, 0.5, 1.0 and 2.0 μL/L)) on the storage quality of banana fruits. Methods The disease index, peel colour, cell membrane permeability, fruit firmness, soluble solids (TSS) content, titratable acid content (TA) and vitamin C (Vc) content were determined. Results Compared with the control group, ethephon treatment could accelerate the senescence and softening of banana fruit, however, 1-MCP treatment greatly inhibited the increase in disease index and skin color, the rising of cell membrane permeability and the decrease in fruit firmness, and delayed the changes in content of TSS, TA and Vc. The 0.5μL/L treatment was the most effective for‘Baxi’ banana fruits. Conclusion 1-MCP 0.5μL/L could effectively inhibit the ripening and softening and prolong the storage time of banana fruits.

关 键 词： 甲基环丙烯 香蕉果实 贮藏品质

领　　域： [轻工技术与工程] [轻工技术与工程]