Effect of different treatment time of 1- MCP on texture of Fuji apple fruit at room temperature
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摘要: 为了研究采后不同时期1-MCP处理对富士苹果果肉软化的影响,本实验采取质构仪质地多面分析法（TPA）对不同时期1-MCP处理的富士苹果果肉质地进行分析。结果表明:果肉脆度与硬度、凝聚性呈显著地正相关,凝聚性与咀嚼性呈显著地正相关,黏着性与其他参数呈负相关,回复性与咀嚼性呈显著性正相关,咀嚼性与硬度、凝聚性、回复性呈显著的正相关。1-MCP处理能够延缓果实脆度、凝聚性、回复性、咀嚼性的降低,抑制黏着性的增加,从而抑制了果实的软化,但效果随着处理时间的延长而降低。常温下1-MCP处理最好不超过5d。Abstract: To investigate the effect of different 1- MCP treatment time on the flesh softening of Fuji apples, the flesh texture parameters of Fuji apple with different 1- MCP treatment time by a texture analyzer through texture profile analysis ( TPA) was studied. The results showed that the flesh crispness had significantly positive correlation with cohesiveness, cohesiveness had significantly positive correlation with chewiness. The adhesiveness had negative correlation with the other parameters, the resilience had positive correlation with chewiness, chewiness had significantly positive correlation with hardness, cohesiveness, resilience.1- MCP treatment could delay the drop of fruit crispness, hardness, cohesiveness, resilience, chewiness, and the increase of adhesiveness, accordingly to inhibit fruit flesh softening, but the effect was reduced by prolonging treatment time. Therefore, 1- MCP treatment should not exceed 5d at ambient temperature.
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Keywords:
- Fuji apple /
- 1-MCP /
- treatment time /
- texture profile analysis (TPA)
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