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Updated: May 31, 2025

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1-甲基cyclopropene延迟棕色化和保持香味在新鲜切割的 nektarines
Rui Zhang1, Ze Miao1, Shuang Xie1
1State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Foods (Basel, Switzerland)
|January 25, 2025
概括
在切割前使用1-甲基cyclopropene (1-MCP) 处理显著减少色,并保持新鲜切割的甜蜜果香气. 这种收获后的策略保持了水果的质量,并提高了市场吸引力.
科学领域:
- 收获后生理学 收获后生理学
- 果实科学 果实科学
- 食品保存 食品的保存方法
背景情况:
- 切割新鲜的 nektarines 导致不良的颜色和气味的变化,由于快速衰老.
- 表面色和气味改变是新鲜切割水果的关键质量问题.
研究的目的:
- 调查1-甲基cyclopropene (1-MCP) 预处理对新鲜切割的花蜜的质量的影响.
- 评估1-MCP对表面色,香气和细胞完整性的影响.
主要方法:
- 收获后的花蜜在切割前被用1-MCP处理.
- 分析包括可溶性积累,酶活性 (POD,PPO),化合物,细胞壁完整性,甲基 (MDA),活性氧物种 (ROS) 和DPPH激素清理活性.
- 电子鼻子和GC-MS被用于芳香分析.
主要成果:
- 1-MCP通过调节POD和PPO活动和代谢来抑制可溶性积累.
- 维持了细胞壁的超结构完整性,减少了MDA和ROS,并增强了DPPH基因清除.
- 1-MCP治疗导致棕色变化减少了29.95%,并在0°C下10天内防止香味损失.
结论:
- 1-MCP切割前处理有效地保留了新鲜切割的花蜜的感觉和香味特征.
- 这种方法改善了新鲜切割的水果的保存,运输效率,以及整体的营销能力.
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