Effect of 1-methylcyclopropene and calcium chloride treatments on quality maintenance of 'Lingwu Long' Jujube fruit

被引：24
作者：
Li, Li [1 ]
Ban, Zhaojun [2 ]
Li, Xihong [1 ]
Xue, Ting [1 ]
机构：
[1] Tianjin Univ Sci & Technol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China
[2] Jinan Fruit Res Inst, All China Federat Supply & Mkt Cooperat, Jinan 250014, Shandong, Peoples R China
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2014年 / 51卷 / 04期
关键词：
'Lingwu Long' Jujube; 1-MCP; Calcium chloride; Storage life; Quality maintenance; STORAGE LIFE; 1-MCP; ETHYLENE; APPLE; TEMPERATURE; PHYSIOLOGY; RESPONSES; INTACT; PEAR;
D O I：
10.1007/s13197-011-0545-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
'Lingwu Long' jujube (Zizyphus jujuba cv. Mill) fruits were harvested at mature-green stages and then treated with 1.0 mu L L-1 1-methylcyclopropene (1-MCP), 1.0% CaCl2 or their combination. All treatments were stored at room temperature (22 +/- 1 A degrees C) and 80-90% relative humidity (RH) up for 15 days. Results indicated that 1.0 mu L L-1 1-MCP, 1.0% CaCl2 or their combination were effective in terms of senescence inhibition, and the storage life was extended by 6, 4 and 9 days, respectively. 1-MCP and CaCl2 treatment had a synergic effect on the inhibition of ethylene production and microbial population of 'Lingwu Long' jujube fruit. The combination of 1-MCP and CaCl2 significantly reduced polygalacturonase (PG) and polyphenoloxidase (PPO) activities. It also maintained higher concentrations of titratable acid and ascorbic acid.
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收藏
页码：700 / 707
页数：8
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