【摘要】：為了探討1-甲基環(huán)丙烯(1-methylcyclopropene,1-MCP)對芒果經(jīng)不同物流運(yùn)輸后貨架品質(zhì)及軟化酶活性的影響,以"紅玉"芒果為試材,經(jīng)1-MCP處理后進(jìn)行運(yùn)輸包裝,選用航空托運(yùn)和快遞空運(yùn)兩種物流方式從海南運(yùn)至天津,測定不同處理芒果在常溫貨架期感官、質(zhì)地、營養(yǎng)、生理及相關(guān)酶活性的變化規(guī)律。結(jié)果表明,經(jīng)不同物流運(yùn)輸后的芒果在常溫貨架(25~28℃)條件下,1 μL/L 1-MCP處理能夠較好地保持芒果的貨架品質(zhì),抑制轉(zhuǎn)黃指數(shù)和軟化衰老程度的下降,延緩呼吸強(qiáng)度、乙烯釋放量及多聚半乳糖醛酸酶(PG)和纖維素酶(CX)活性的上升,維持果實(shí)較好的可溶性固形物、可滴定酸及VC含量。不同物流運(yùn)輸處理比較分析得出,航空托運(yùn)優(yōu)于快遞空運(yùn),其中果肉平均硬度、可溶性固形物、VC含量、乙烯釋放量及CX活性等指標(biāo)存在顯著性差異。結(jié)果說明1-MCP結(jié)合航空托運(yùn)是芒果電商的最佳采后處理方式。
[Abstract]:In order to study the effect of 1-methylcyclopropene (1-MCP) on shelf quality and softening enzyme activity of mango after different logistics transportation, the "Hongyu" mango was used as the sample material, and then was transported and packaged by 1-MCP. Air consignment and express air transportation were selected to transport mango from Hainan to Tianjin to determine the changes of sensory texture nutrition physiology and related enzyme activity of mango treated at room temperature during shelf life. The results showed that the mango treated with 1 渭 L / L 1-MCP at room temperature (25 ~ 28 鈩，

本文編號：2232967