首页|1-MCP及壳聚糖对蕃茄贮藏品质的影响

1-MCP及壳聚糖对蕃茄贮藏品质的影响

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  • 国家科技期刊平台
  • NETL
  • NSTL
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  • 维普
以番茄为试验材料,研究壳聚糖、1-MCP两种不同保鲜剂对番茄采后生理特性和贮藏品质的影响.结果表明:2％的壳聚糖和1-MCP均能有效降低果实的腐烂指数,抑制番茄的成熟和转色,较好地保持果实的硬度、可溶性固形物和总酸含量,相比较而言1-MCP的保鲜效果最佳.壳聚糖处理可延长微熟期的番茄货架期至40 d左右,而经1-MCP处理的则长达60 d左右.
Effect of 1-MCP and chitosan on tomato quality during storage
Tomato,as the experimental material,was treated with chitosan and 1-MCP at different maturity and different temperature,the effects were studied on tomato postharvest characteristics and storage quality from 1-MCP & chitosan treatment.The results showed that both 2 ％ of chitosan and 1-MCP could effectively reduce the rot index,and inhibit tomato maturing and turning red,and keep the firmness,soluble solids and total acid content.The effect of preservation by 1-MCP was better in the treatments.The shelf-life of micro-ripe tomato with chitosan was about 40 days,and that of 1-MCP treatment was up to 60 days.

tomatopreservativeschitosan1-MCPquality

林永艳、谢晶、余江涛、杨胜平、吴金池

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上海海洋大学食品学院,上海201306

番茄 保鲜剂 壳聚糖 1-MCP 品质

国家"十二五"支撑计划课题上海研发公共服务平台建设专项

2013BAD19B0611DZ2292800

2014

10.3969.j.issn.1003-5788.2014.01.042

食品与机械
长沙理工大学

食品与机械

CSTPCDCSCD北大核心
影响因子：0.89
ISSN：1003-5788
年,卷(期)：2014.30(1)
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