摘要
选用3种合成方法制备1-MCP包结物,采用气相色谱、红外和核磁共振化学方法对合成产物进表征,设计制备出新型1-MCP保鲜纸并应用于香蕉和番茄的贮藏保鲜。分析1-MCP保鲜纸对香蕉、番茄果实呼吸速率和乙烯释放速率的影响以及及对番茄色泽和可滴定酸含量的影响。结果表明:1-MCP保鲜纸处理对延缓香蕉和番茄的成熟衰老有明显效果,可显著降低香蕉和番茄的呼吸速率和乙烯释放速率,延缓番茄果皮转红,抑制番茄果实中可测定酸含量的下降,该种1-MCP保鲜纸是一种新型的保鲜产品。
In this study, 1-MCP inclusion complexes were prepared by three different methods and characterized by GC, infrared spectroscopy and nuclear magnetic resonance （NMR）. A novel preservative paper was designed using 1-MCP inclusion complexes and applied to preserve bananas and tomatoes. The effects of 1-MCP preservative paper on respiration rate, ethylene release rate, color and titratable acid content in both fruits during storage were examined. The method of Fisher and others （Fisher F, Applequist d E. Synthesis of 1-methylcyclopropene. Journal of Organic Chemistry, 1965, 30（6）： 2089-2090） was best for preparing 1-MCP inclusion complexes. 1-MCP preservative paper was very effective for delaying the senescence of bananas and tomatoes, significantly lowering respiration rate and ethylene release rate, preventing the skin of tomatoes from turning to red and inhibiting the decrease of titratable acid content in tomatoes.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第24期343-347,共5页
Food Science
基金
国家自然科学基金-广东省联合基金项目(U0631004)
现代农业产业技术体系建设专项(CARS-32-09)
广东省岭南产业水果技术体系项目(LNSG2011-12)
农业部公益性行业(农业)科研专项(Nyhyzx3-55)
关键词
1-MCP保鲜纸
合成
应用
香蕉
番茄
1-MCP preservative paper
synthesis
application
banana
tomato
