|Table of Contents|

Effects of Different Preservative Treatments on Quality of Nanguo Pear During Storage

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2022年20
Page:
99-103
Research Field:
Publishing date:

Info

Title:
Effects of Different Preservative Treatments on Quality of Nanguo Pear During Storage
Author(s):
YE Chunmiao1; LI Lifeng2; HAN Yanqiu2
(1.School of Preschool Education,Liaoyang Vocational and Technical College,Liaoyang,Liaoning 111000;2.Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang,Liaoning 110161)
Keywords:
Nanguo pear; storage; 1-MCP; sodium nitroprusside; melatonin
PACS:
-
DOI:
10.11937/bfyy.20220233
Abstract:
Taking Nanguo pear as test material,Nanguo pear was treated with 0.25 mg·kg-1 1-methylcyclopropene (1-MCP),0.25 mg·kg-1 sodium nitroprusside (SNP) and 0.25 mg·kg-1 melatonin as preservatives.The effects of different treatments on the changes of physicochemical indexes and ester aroma components of Nanguo pear fruit during storage were studied,in order to provide reference for storage and fresh-keeping technology.The results showed that the three preservatives could significantly delay the color change of Nanguo pear peel,inhibit respiration,delay the arrival of respiration peak,delay the decrease of fruit hardness,maintain the content of soluble solids,delay the decline of titratable acid concentration,inhibit the activities of lipoxygenase (LOX) and alcohol acyltransferase (AAT),and reduce the release of ester aroma components,from the effect,1-methylcyclopropene treatment>sodium nitroprusside>melatonin.

References:

[1]程园,李灿婴,侯佳宝,等.采后硝普钠处理对南果梨果实贮藏品质和细胞壁降解酶的影响[J].食品科学,2020,41(1):252-257.[2]刘佳欣,李灿婴,蒋超男,等.外源褪黑素对“南果梨”果实贮藏品质和细胞壁降解酶的影响[J]．食品科学,2022（13）:155-162.[3]孙华军.转录因子Pu MYB21/54协同调控膜脂代谢关键基因Pu PLDβ1介导冷藏南果梨果皮褐变的分子机制[D].沈阳:沈阳农业大学,2020.[4]辛明,李昌宝,孙宇,等.百香果贮藏过程中香气成分及其相关酶活性的变化特征[J].热带作物学报,2021,42(5):1472-1484.[5]李莉峰,叶春苗,韩艳秋.南果梨酒发酵工艺优化及其主要香气成分变化分析[J].保鲜与加工,2018,18(1):64-70.[6]董萍,辛广,张博,等.1-MCP处理对南果梨20 ℃贮藏期间香气成分的影响[J].食品科学,2010,31(22):477-479.[7]李红利,王俊玲,薛占军,等.硝普钠对韭菜叶片硝酸盐累积及营养品质的影响[J].河北农业大学学报,2014,37(4):53-57.[8]杭博.不同O2,CO2组分和C2H4对库尔勒香梨采后生理与品质的影响[D].北京:中国农业科学院,2015.[9]ZHAI R,LIU J,LIU F,et al.Melatonin limited ethylene production,softening and reduced physiology disorder in pear (Pyrus communis L.) fruit during senescence[J].Postharvest Biology and Technology,2018,139:38-46.[10]李春平.褪黑素处理对草莓果实采后品质的影响[J].分子植物育种,2020,18(21):7203-7208.[11]王龙,周鑫,盛蕾,等.冷藏对南果梨酯类香气合成关键酶活性及蛋白表达的影响[J].食品科学,2017,38(9):207-212.[12]申济源.基于LOX途径的果实香气物质形成与调控解析[D].杭州:浙江大学,2013.[13]卜庆状,纪淑娟,李江阔,等.冷藏后南果梨常温后熟期香气成分变化[J].食品科学,2013,34(2):273-276.[14]李江阔,张鹏,纪淑娟,等.不同产地南果梨冷藏后常温货架期保鲜效果的研究[J].保鲜与加工,2008,8(6):25-27.[15]蒋小雅,郑炯.不同干燥方式对梨干质构特性和微观结构的影响[J].食品与发酵工业,2016,42(3):137-141.

Memo

Memo:
-
Last Update: 2022-12-22