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投稿时间：2020-09-02
投稿时间：2020-09-02
中文摘要: 以大枣为原料，用无硫复合护色剂联合1-甲基环丙烯（1-methylcyclopropene，1-MCP）处理，研究其在0℃下对八成熟大枣的保鲜效果。结果表明，无硫复合护色剂和1-MCP处理均可有效保持冷藏枣品质，显著降低冷藏枣的腐烂率、呼吸速率，维持较高的果肉硬度、可滴定酸含量和抗氧化酶活力（p＜0.05）。无硫复合护色剂和1-MCP联合处理对冷藏枣的保鲜效果高于二者单一处理的效果，有较好的叠加效应。无硫复合护色剂联合1-MCP处理对降低冷藏枣腐烂率、延长枣的贮藏品质有着良好效果。
Abstract:The preservative effects of a color-protective reagent that contained sulfur-free compounds combined with 1-methylcyclopropene（1-MCP）on eight mature jujube fruit samples at 0 ℃ was studied.The treatment with this combination effectively maintained the quality of the jujube fruits，significantly（p＜0.05）reduced their decay and respiration rates，and enabled the maintenance of the flesh hardness，titratable acid content，and antioxidant enzyme activity of the jujube fruits at high levels.These preservative effects were superior to those of the single treatments with the color-protective reagent or 1-MCP.The combination treatment displayed good synergistic effects.These findings indicated the efficacy of this combination treatment in reducing the decay rate and prolonging the storage quality of jujube.
keywords: sulfur-free compound color-protection reagent 1-methylcyclopropene jujube decay rate storage
文章编号：202115011 中图分类号： 文献标志码：
基金项目:山西省农业科学院科研项目（YCX2018D2T12）
| Author Name | Affiliation |
| LI Xin-ming，LI Qun，XU Guang-ying | Shanxi Institute for Functional Food，Shangxi Agricultural University，Taiyuan 030000，Shanxi，China |
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