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投稿时间：2022-06-20
投稿时间：2022-06-20
中文摘要: 为研究1-甲基环丙烯（1-methylcyclopropene，1-MCP）及热处理（heat treatment，HT）对紫薯低温贮藏品质的影响，选取“紫罗兰”紫薯为试验材料，分析1-甲基环丙烯单独或结合45℃热处理对4℃贮藏60 d条件下紫薯根块营养品质的影响。结果表明，虽然1-MCP组或HT组均可不同程度地延缓紫薯品质下降，但二者结合可以有效降低4℃下紫薯水分流失及果实软化、抑制还原糖和纤维素的积累，且维持较高水平的淀粉和可溶性蛋白含量。因此，对于4℃下低温贮藏的紫薯，HT+1-MCP组能够有效地延缓其品质下降，具有明显的保鲜效果。
Abstract:This study investigated the effects of 1-methylcyclopropene（1-MCP）and heat treatment（HT）on the quality of purple sweet potato stored at low temperature.The effects of 1-MCP alone or combined with HT at 45 ℃ on the nutritional quality of“Violet”purple sweet potato root blocks stored at 4 ℃ for 60 days were determined.The results showed that although the 1-MCP group or the HT group showed delayed quality decline of purple sweet potato in different degrees，the combination of 1-MCP and HT could effectively reduce the water loss and fruit softening at 4℃，inhibit the accumulation of reducing sugar and cellulose，and maintain a high level of starch and soluble protein content of purple sweet potato.Therefore，for purple sweet potato stored at 4℃，the combination of 1-MCP and HT can effectively delay its quality decline and has obvious fresh-keeping effect.
文章编号：202223006 中图分类号： 文献标志码：
基金项目:河南工业大学青年骨干教师培育计划；国家重点研发计划（2021YFD2100604-02）
| Author Name | Affiliation |
| NIE Xin-sen，ZHAO Yan* | College of Food Science and Technology，Henan University of Technology，Zhengzhou 450001，Henan，China |
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