新疆农业科学 ›› 2024, Vol. 61 ›› Issue (1): 92-100.DOI: 10.6048/j.issn.1001-4330.2024.01.010
李自芹1(), 李文绮2, 王纪文3, 马小宁1, 赵志永1, 党富民1()
收稿日期:
2023-04-13
出版日期:
2024-01-20
发布日期:
2024-02-21
通信作者:
党富民(1982-),男,新疆石河子人,高级实验师,硕士,研究方向为食品营养与质量安全,(E-mail)作者简介:
李自芹(1986-),女,新疆石河子人,助理研究员,研究方向为农产品加工及贮藏工程,(E-mail)1402546333@qq.com
基金资助:
LI Ziqin1(), LI Wenqi2, WANG Jiwen3, MA Xiaoning1, ZHAO Zhiyong1, DANG Fumin1()
Received:
2023-04-13
Online:
2024-01-20
Published:
2024-02-21
Correspondence author:
DANG Fumin(1982-),male,from Shihezi,Xinjiang,senior experimenter,master's degree,research direction in food nutrition and quality safety,(E-mail)Supported by:
摘要:
【目的】研究不同预冷方式结合1-甲基环丙烯(1-MCP)对红提葡萄预冷速度及贮藏品质的影响。【方法】以红提葡萄为试材,分别用隧道式原位差压预冷装置、预蓄冷周转箱、冷库预冷三种预冷方式结合1.5 μL/L 1-MCP熏蒸处理,无1-MCP熏蒸作为对照(CK)。置于(0±0.5)℃、相对湿度85%的保鲜库中贮藏,每20 d测定1次果实的各项生理指标变化。【结果】隧道式原位差压预冷、预蓄冷周转箱处理的红提葡萄降温速率明显比冷库预冷的速率快,1.5 μL/L 1-MCP结合隧道式差压预冷、预蓄冷周转箱处理的果实较1-MCP结合冷库及CK处理的果实腐烂率和落粒率低,对葡萄的可滴定酸(TA)、可溶性固形物(SSC)含量的保留具有积极的作用,抑制了果实的呼吸强度和丙二醛(MDA)含量,激发了过氧化物酶(POD)的活性,较好的维持了果实品质和营养成分,有效延缓了果实的衰老进程。【结论】1.5 μL/L 1-MCP结合隧道式原位差压预冷处理,推迟了红提葡萄的后熟软化衰老进程,保持了果实的品质和营养成分。
中图分类号:
李自芹, 李文绮, 王纪文, 马小宁, 赵志永, 党富民. 不同预冷方式结合1-甲基环丙烯对红提葡萄的保鲜效果[J]. 新疆农业科学, 2024, 61(1): 92-100.
LI Ziqin, LI Wenqi, WANG Jiwen, MA Xiaoning, ZHAO Zhiyong, DANG Fumin. Effects of different pre-cooling methods combined with 1-MCP on the preservation of local red globe grape[J]. Xinjiang Agricultural Sciences, 2024, 61(1): 92-100.
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