TIAN Jing.Effect of 3.3％1-Methyl Acrylic Microcapsule on Baoguan Tomato Maintaining Freshness[J].HEILONGJIANG AGRICULTURAL SCIENCES,2010,(06):83-84.
3.3％1-甲基环丙烯微胶囊剂对宝冠番茄果实保鲜贮藏效果的研究
- Title:
- Effect of 3.3％1-Methyl Acrylic Microcapsule on Baoguan Tomato Maintaining Freshness
- 文章编号:
- 1002-2767（2010）06-0083-02
- 关键词:
- 3.3%1-甲基环丙烯微胶囊剂; 番茄; 保鲜贮藏
- Keywords:
- 3.3％1-methyl acrylic microcapsule; tomato; freshness storage
- 分类号:
- S641.2
- 文献标志码:
- A
- 摘要:
- 通过研究3.3%1-甲基环丙烯微胶囊剂对宝冠番茄果实保鲜贮藏效果的影响，证实了其应用的可行性。番茄果实贮藏前应用3.3%1-甲基环丙烯微胶囊剂熏蒸处理，有助于保持番茄良好的品质。在外观品质方面，延迟了番茄果实的软化和着色，使番茄的耐贮性增强。3.3%1-甲基环丙烯微胶囊剂贮藏前熏蒸番茄的浓度不宜过高，否则将引起较高的果实腐烂率。贮藏前熏蒸处理宝冠番茄果实的适应浓度为35～70 mg·m-3，在常温下保存，能延长贮藏时间15～20 d。
- Abstract:
- The research result proved that the application feasibility of 3.3％1-methyl acrylic microcapsule on Baoguan tomato maintaining freshness, it is useful to keep the quality of the tomatoes if it was processed by 3.3％1-methyl acrylic microcapsule before storage. From the exterior quality, it put off the mollification and tinting, which increased the storage property of the tomatoes. The concentration of 3.3％1-methyl acrylic microcapsule should not be very thick, or it would increase the rate of decaying of tomatoes. The proper concentration of suffocating treatment was 35～70 mg·m-3before storing the tomatoes, at normal temperature, it could extend storage time for 15 to 20 days.
参考文献/References:
[1] 刘红霞，姜微波，罗云波 .1 - 甲基环丙烯在果蔬采后保鲜中的作用[J].贮藏与保鲜，2003(3):74-5. [2]马惠玲，弓弼，张院民，等.柿子保硬保鲜方法的综合筛选研究[J].西北林学院学报，1998，13(2)：74-78. [3]高经成，袁明耀，徐荣江.柿子后熟过程中生理代谢和品质变化及乙烯的催熟效果[J].食品科学，1993，14(4):14-16. [4]丁建娜，任小林，张少颖.1-MCP处理对桃冷藏期间品质和生理特性的影响[J].保鲜与加工，2003，3(2)：16-18. [5]韩涛，马丽，李丽萍，等.草莓果实防腐保鲜的研究[J].食品科学，1994(12)：52-56.
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备注/Memo
作者简介： 田婧（1975-），女，辽宁省沈阳市人，硕士，讲师，从事植物保护教学与科研工作。E-mail：sunbangbang128@163.com。