刘尊英,曾名勇,董士远,宋艳,张玉玉

• 1:中国海洋大学食品科学与工程系
• 2:中国海洋大学食品科学与工程系
• 3:中国海洋大学食品科学与工程系
• 4:中国海洋大学食品科学与工程系

摘要(Abstract)：

在预实验基础上,(24±1)°C,RH80%-90%条件下,采用1μL/L甲基环丙烯(1-MCP)对甜樱桃处理24h,后置于(0±0.5)℃条件下冷藏18d,对果实的褐变参数及相关酶活性进行检测。结果表明,1μL/L1-MCP明显抑制甜樱桃果实L觹和H°值的下降及苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)和过氧化物酶(POD)活性的上升。(0±0.5)℃贮藏18d后,1-MCP处理的果实风味和口感无明显变化,色泽和综合评分明显优于对照(P<0.05)。

关键词(KeyWords)： 甜樱桃;1-MCP;褐变

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 刘尊英,曾名勇,董士远,宋艳,张玉玉

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