1-MCP/肉桂/OHAA复合保鲜剂对小白杏贮藏效果研究
详细信息Fresh-keeping effect of 1-MCP/Cinnamon/OHAA compoumd preservatives used in the preservation of apricot
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摘要: 以环氧乙烷高级脂肪醇（Oxyethyene higher aliphatic alcohol,OHAA）、肉桂提取物为保鲜材料,在贮藏温度为（0±1）℃、相对湿度为80%～90%的贮藏条件下,探讨1-MCP、OHAA和肉桂提取物对小白杏的贮藏保鲜效果。实验结果表明:经过56d的贮藏,无论从腐烂率、失重率、硬度变化,还是可溶性固形物、VC含量等指标均可看出经1%OHAA/0.18%肉桂提取物复合处理的小白杏（经过1.0mg/L1-MCP熏蒸48h）保鲜效果显著;处理后的杏果均优于其它对照组,说明该处理能延长小白杏贮藏期,起到了明显的贮藏保鲜效果。
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关键词:
- 小白杏; /
- 环氧乙烷高级脂肪醇; /
- 肉桂; /
- 复合保鲜;
Abstract: OHAA (Oxyethyene higher aliphatic alcohol) and extracts from cinnamon were chosen as the fresh -keeping materials. The different preservation effects on apricots by using1-MCP, 1%OHAA and extracts from cinnamon were discussed under such conditions (the storage temperature was about (0±1) ℃ and the relative humidity was about 80% ～ 90%) . The results showed that after storage for 56d, examined by such indexes as decay rate, weightlessness rate, hardness, soluble solids and VC content 1. 0mg/L 1-MCP for 48h and coated by 1% OHAA/0. 18% cinnamon extracts could significantly prolong the storage of apricot. After being processed by the conditions, apricot were better than other control groups, the treatment could prolong the storage period of apricot, it played a significant storage effect.-
Keywords:
- apricot;OHAA;cinnamon;compoumd preservation; /
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