摘要
为探索果蔬保鲜剂1-MCP对黄花菜的保鲜效果及其最适浓度,本文研究了不同浓度1-MCP处理对室温下PE塑料袋扎口包装贮藏的大同黄花菜好花率、失重率、可溶性糖、抗坏血酸(VC)含量的影响。结果表明:1-MCP处理可明显减缓贮藏期间黄花菜可溶性糖和VC含量的下降,抑制其腐烂进程,明显延长黄花菜的贮藏保鲜期,且浓度为250μL/L时,保鲜效果最好,可使黄花菜的保鲜期延长到7 d。
In order to explore the effect of fruits and vegetables anti-staling agent 1-MCP on keeping fresh of daylily and the optimum concentration, the experiment was carried out to study different concentrations 1-MCP on good flower rate, weight loss rate, soluble sugar, ascorbic acid content of the Datong Daylily packed in PE plastic bags and tied storage at room temperature. The results showed that 1-MCP treatment obviously slowed the declining extent of the soluble sugar and VC content in daylily, inhibited its de- caying process during storage period, clearly prolonged its preservation period of the daylily. And the fresh-keeping effect of 250 μL / L 1-MCP treatment was best, under which could extended the preservation time of daylily up to seven days.
出处
《山西大同大学学报（自然科学版）》
2012年第6期49-51,共3页
Journal of Shanxi Datong University(Natural Science Edition)
基金
山西大同大学山西省高等学校创新创业训练项目[2012259]
山西大同大学博士科研资助项目[2008-B-28]
