壳聚糖与 1-MCP 处理对芒果货架期品质的影响.pdf

※包装贮运 食品科学 2010, Vol. 31, No. 24 461 白 欢，祝美云 * (河南农业大学食品科学技术学院，河南 郑州 450002) 以新鲜大台农芒果为原料，利用壳聚糖和 1-MCP 对其采后采取不同贮藏处理方式，对货架期间芒果的失 重率、硬度、可溶性固形物、呼吸强度、可滴定酸和叶绿素含量的变化进行研究。结果表明：经 1-MCP 和壳 聚糖复合处理的芒果在第 10 天达到呼吸高峰，呼吸高峰与 CK 相比推迟 4d ，且可滴定酸含量为CK 的4.4 倍：同 时壳聚糖和 1-MCP 还能显著降低芒果的软化程度，有效降低芒果的失重率和叶绿素的损失，推迟可溶性固形物含 量上升，有效延缓芒果的后熟过程；壳聚糖和 1-MCP 复合处理比两者各自的处理效果都好，能进一步显著地改善 芒果在货架期的品质表现，为芒果综合贮藏保鲜技术开发提供依据。 芒果；壳聚糖；1 - M C P ；货架期 Effect of Chitosan and 1-Methylcyclopropene Treatments on Quality of Mango during Storage BAI Huan ，ZHU Mei-yun* (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China) Abstract: Fresh Datainong mango was treated with chitosan and 1-methylcyclopropene (1-MCP) during storage. The weight loss rate, hardness, soluble solid content, respiration rate, titratable acid content and chlorophyll content of mango during shelf- storage period were explored. Results indicated that the combinatorial treatment of chitosan and 1-MCP exhibited the highest respiration peak on the 10th day. Compared with CK, there was a delay for 4 days, and the content of titratable acids exhibited an increase of 4.4 folds. Chitosan and 1-MCP could also significantly reduce the softening degree of mango, decrease weight loss rate and chlorophyll content, attenuate the increase of soluble solids and maturity. Combinatorial treatments of chitosan and 1-MCP exhibited a better effect than chitosan or 1-MCP treatment alone, which will provide a significant improvement of mango quality during shelf-storage period. Key words: mango ；chitosan ；1-methylcyclopropene；shelf-storage period 中图分类号：TS2