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首页> 外文期刊>Acta Agronomica >Effect of the immersion in 1-Metylciclopropene on the physicochemical and physiological properties of yellow pitahaya fruit (Selenicereus megalanthus How) with minimum processing
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Effect of the immersion in 1-Metylciclopropene on the physicochemical and physiological properties of yellow pitahaya fruit (Selenicereus megalanthus How) with minimum processing

机译：最少加工量的1-甲氧基环戊丙烯浸泡对黄色火龙果（Selenicereus megalanthus How）理化和生理特性的影响

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摘要

Yellow pitahaya (Selenicereus megalanthus How), is an exotic fruit with great commercial potential, it has been commercialized without using methods that add value and/or prolong its shelf-life. The effect the application of 200 mg/lt 1-MCP on the respiratory rate and quality properties of vacuum sealed minimally processed yellow pitahaya slices during shelf-life under refrigeration was evaluated. Soluble solids, total titratable acidity, weight loss, total sugars, firmness and color were measured in fruit slices with and without skin. The application of 1-MCP before storage increased the respiratory rate and consequently increased soluble solids and total sugars, and did not show any detrimental on weight loss, total titratable acidity, color changes and firmness. However, the application of 1-MCP reduced loss of vitamin C in yellow pitahaya slices with and without skin during storage time.
机译：黄色火龙果（Selenicereus megalanthus How）是一种具有巨大商业潜力的奇异果，未经商业化即可使用它来增加价值和/或延长其保质期。评估了200 mg / lt 1-MCP在冷藏条件下对真空密封的最少加工的黄色火龙果切片的呼吸速率和质量特性的影响。在有皮或无皮的水果片中测量可溶性固体，总可滴定酸度，重量减轻，总糖，硬度和颜色。储存前施用1-MCP可增加呼吸频率，从而增加可溶性固形物和总糖的含量，并且对体重减轻，总可滴定酸度，颜色变化和硬度没有任何损害。但是，1-MCP的使用减少了在储存期间有或没有皮肤的黄色火棘切片中维生素C的损失。

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