软化
1-甲基环丙烯
化学
采后
抗坏血酸
食品科学
蔗糖
果胶
可滴定酸
果糖
半纤维素
还原糖
淀粉
园艺
纤维素
生物化学
糖
生物
材料科学
催化作用
乙烯
复合材料
作者
Siguo Xiong,Xiaoyan Sun,Mi Tian,Dongying Xu,Aili Jiang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-06-01
卷期号:411: 135485-135485
被引量:17
标识
DOI:10.1016/j.foodchem.2023.135485
摘要
The rapid softening of hardy kiwifruit (Actinidia arguta) fruit significantly reduces its marketing potential. Therefore, the effect of 1-methylcyclopropene (1-MCP) on the softening of A. arguta fruit was investigated. Results indicated that A. arguta fruit treated with 1-MCP maintained a higher level of firmness, titratable acidity, ascorbic acid, total phenolics, and flavonoids content, relative to non-treated fruit. Fruit treated with 1-MCP and placed in long-term cold storage had higher sensory scores, as determined by a taste panel and supported by electronic nose and tongue data. Notably, 1-MCP delayed the degradation of cell wall components, including pectin, cellulose, and hemicellulose, by reducing the activity of cell-wall-modifying enzymes. In addition, 1-MCP reduced the activity of carbohydrate metabolism-related enzymes, resulting in fruit with higher levels of starch and sucrose and lower levels of glucose, fructose and sorbitol. Collectively, these results indicate that 1-MCP can be used to delay the softening of A. arguta fruit and extend its storage and shelf life.
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