Effects of CPPU and 1-MCP Treatment on Sensory Quality of Kiwifruit during Shelf-life

被引：0

作者：

Zhang Y. ^{[1
]}

Ren Y. ^{[1
]}

Song X. ^{[1
]}

Lei Z. ^{[1
]}

Yang G. ^{[1
]}

Ma T. ^{[1
]}

机构：

[1] College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi

来源：

Ren, Yamei (715189648@qq.com) | 2017年 / Chinese Institute of Food Science and Technology卷 / 17期

关键词：

1-MCP; CPPU; E-nose; Kiwifruit; Sensory evaluation; Shelf life;

D O I：

10.16429/j.1009-7848.2017.03.026

中图分类号：

学科分类号：

摘要：

The effects of CPPU and 1-MCP on kiwifruit during shelf-life after low temperature stored were studied. Use Qinmei kiwifruit as test material, the postharvest kiwifruit deal with 1 μL/L1-MCP and control fruit (not processed) stored at low temperature (0±1℃) for a certain period of time (30,60,90 d), then at room temperature (20 ± 1)℃ to evaluate the sensory quality. The results show that, 1-MCP could extend the shelf life of kiwifruit and delay the decomposition of pigment, the effect of CPPU on pigment contents was not significant; Both CPPU and 1-MCP had effects on the quality of kiwifruit sensory, which changed the flavor of kiwifruit and increased its overripe taste. The results of electronic nose detection indicated that the 1-MCP and CPPU treatment play a complementary role in retention of kiwifruit aroma components. © 2017, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：208 / 217

页数：9

共 3 条

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[2] Maria A.C., Jordi G.B., Wendy C., Antioxidant potential of 'Conference' pears during cold storage and shelf life in response to 1-methylcyclopropene, LWT-Food Science and Technology, 51, 1, pp. 170-176, (2013)
[3] Catrin S.G., Adam J.M., Ken B.M., (Methylsulfanyl)alkanoate ester biosynthesis in Actinidia chinensis kiwifruit and changes during cold storage, Phytochemistry, 71, 7, pp. 742-750, (2010)

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