[1]曹森,王瑞,刘莹,等.基于主成分分析的1-MCP 处理对艳红桃货架期品质的影响[J].江苏农业学报,2017,(01):197-203.[doi:10.3969/j.issn.1000-4440.2017.01.032 ]
　CAO Sen,WANG Rui,LIU Ying,et al.Effect of 1-MCP on the Yanhong peach shelf quality based on the principle component analysis[J].,2017,(01):197-203.[doi:10.3969/j.issn.1000-4440.2017.01.032 ]
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基于主成分分析的1-MCP 处理对艳红桃货架期品质的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2017年01期
页码:
197-203
栏目:
加工贮藏·质量安全
出版日期:
2017-02-28

文章信息/Info

Title:
Effect of 1-MCP on the Yanhong peach shelf quality based on the principle component analysis
作者:
曹森12; 王瑞12; 刘莹12; 吉宁12; 谢国芳12; 马立志12; 侯超1; 张同1
（贵阳学院食品与制药工程学院/贵州省果品加工技术研究中心,贵州贵阳550000）
Author(s):
CAO Sen12; WANG Rui12; LIU Ying12; JI Ning12; XIE Guo-fang12; MA Li-zhi12; HOU Chao1; ZHANG Tong1
(School of Food and Pharmaceutical Engineering, Guiyang College/Guizhou Engineering Research Center for Fruit Processing, Guiyang 550000,China)
关键词:
艳红桃; 1-甲基环丙烯; 货架品质; 主成分分析
Keywords:
Yanhong peach; 1-methylcyclopropene; shelf quality; principle component analysis
分类号:
S662.1
DOI:
10.3969/j.issn.1000-4440.2017.01.032
文献标志码:
A
摘要:
为寻找安全、有效的艳红桃保鲜方法,探讨了1-甲基环丙烯（1-MCP）对采后艳红桃货架期保鲜的影响。将采后果实通过不同浓度（0 μl/L、0.5 μl/L、1.0 μl/L）1-MCP熏蒸24 h后，放置在室温（25±2）℃条件下，每隔3 d测定褐变指数、色差、呼吸强度、硬度、出汁率、可溶性固形物含量、VC含量和总酚含量等指标。通过各项指标分析，并结合主成分分析进行评价，以得到1-MCP处理的适宜浓度。结果表明，1-MCP处理均能显著抑制果实褐变指数的升高，保持果实的硬度、可溶性固形物含量、果实颜色和出汁率，并且延缓了艳红桃VC和总酚含量的下降。结合主成分分析结果，0.5 μl/L 1-MCP处理对货架期艳红桃的保鲜效果较好。
Abstract:
The present study aimed to explore the effect of 1-methylcyclopropene (1-MCP) treatment on the quality of Yanhong peach during post-harvest shelf and to search a safe and effective shelf-life method for Yanhong peach. This paper studied the quality of ‘Yanhong’ peach fumigated with different concentrations (0 μl/L, 0.5 μl/L, 1.0 μl/L) of 1-MCP for 24 h at room temperature (25±2) ℃, then tested shelf index every three days. To get the best use of the concentration of 1-MCP， the indicators were analyzed and evaluated by combining with the principle component analysis. The results showed that treatments of 1-MCP could inhibit the increase of browning index and maintain high levels of firmness, total soluble solids, skin color and juice yield of samples, and could delay the decreasing of VC content and polyphenols. The result of principle component analysis suggested that 0.5 μl/L 1-MCP treatment provided optimum shelf quality of Yanhong peach.

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备注/Memo

备注/Memo:
收稿日期：2015-03-06 基金项目：贵州省科学技术基金项目[黔科合LH(2014)7190号]；贵州省果品加工与贮藏研究科技创新人才团队项目[黔科合人才团队(2013)4028号]；贵州省协同创新中心项目[(黔教合协同中心字201306)]；2012年贵州省教育厅重点支持学科“食品科学与工程”建设项目[黔学位合字ZDXK(2014)13号]。 作者简介：曹森（1988-），男，辽宁营口人，硕士，助理教授，主要从事农产品贮藏与保鲜。(E-mail)cs5638myself@126.com
更新日期/Last Update: 2017-04-12