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- Title
1-甲基环丙烯及热处理对紫薯低温贮藏品质的 影响.
- Authors
聂鑫森; 赵妍
- 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.
- Subjects
SWEET potatoes; HEAT treatment; 1-Methylcyclopropene; LOW temperatures; CELLULOSE; FRUIT; CORNSTARCH
- Publication
Food Research & Development, 2022, Vol 43, Issue 23, p42
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2022.23.006