贮藏条件对万糯2000采后待加工阶段生理生化品质的影响
Effects of storage conditions on physiological and biochemical quality of Wannuo 2000 during processing period
王刘博 1任健 1刘军 1宋春丽1
作者信息
- 1. 齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔 161006;黑龙江省玉米主食工业化工程技术研究中心,黑龙江齐齐哈尔 161000
- 折叠
摘要
鲜食糯玉米在采收后会因为呼吸作用和水分流失而导致质量下降,需要及时进行保鲜处理.系统评估贮藏温度及保鲜剂(1-MCP)对鲜食糯玉米(万糯2000)的呼吸强度抑制程度,以及该条件所引起的水分、可溶性固形物含量、失重率等营养指标的变化.结果表明,4℃结合1-MCP处理在贮藏6 h内能够显著抑制万糯2000呼吸强度的上升,从而降低失重率,减少可溶性蛋白流失,水分保留率为97.61％,可溶性固形物保留率为89.13％.进而延缓衰老进程、提高采后待加工阶段鲜食糯玉米品质,研究结果可为确立采后待加工阶段鲜食糯玉米贮藏条件提供理论支撑.
Abstract
The quality of fresh waxy corn will decline due to respiration and water loss after harvest,so it needs to be preserved in time.In this paper,the effects of storage temperature and preservative 1-methylcyclopropene(1-MCP)on respiratory rate of fresh waxy corn(Wannuo 2000),as well as the changes in water content,soluble solids content and weight loss rate of such corn under these conditions were systematically evaluated.The results showed that the respiration rate of Wannuo 2000 was significantly inhibited by the treatment of 4℃ combined with 1-MCP during storage for 6 hours,the weight loss rate and the loss of soluble protein were reduced.Meanwhile,the water retention rate was 97.61％and the soluble solid retention rate was 89.13％,so that the aging process of the fresh waxy corn was delayed,and the quality of fresh waxy corn in the processing period after harvesting was improved.The result can provide theoretical support for establishing the storage conditions of the fresh waxy corn in the processing period after harvesting.
关键词
鲜食糯玉米/1-MCP/呼吸强度/采后保鲜Key words
fresh waxy corn/1-MCP/respiratory intensity/postharvest preservation引用本文复制引用
基金项目
黑龙江省"百千万"工程科技重大专项项目(2021ZX12B09)
黑龙江省植物性食品加工技术优势特色学科科技攻关项目(YSTSXK202202)
出版年
2024
NETL
NSTL
万方数据