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首页> 外文期刊>African Journal of Biotechnology >Quality characteristics of fresh-cut Hami melon treated with 1-methylcyclopropene
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Quality characteristics of fresh-cut Hami melon treated with 1-methylcyclopropene

机译：1-甲基环丙烯处理的鲜切哈密瓜的品质特性

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摘要

To further understand the response of ‘Hami' melon to 1- methylcyclopropene (1-MCP) and search for additional more reliable parameters to determine edible quality, fresh-cut ‘Hami' melons were treated with 0, 1.0 μL/L 1-MCP, 1.0 μL/L 1-MCP + 10 μL/L ethylene and 10 μL/L ethylene, then stored at 4°C and relative humidity 90 to 95% for 10 days. Ethylene production and respiratory rate were evaluated. Effects of 1-MCP on firmness, electrolyte leakage rate, appearance, the soluble solids content, decay rate and vitamin C were measured in order to help elucidate their potential roles during melon storage. In addition, the role of microbial counts during storage in response to 1-MCP was analysed. It was observed that in fresh-cut ‘Hami' melon treated with 1-MCP, ethylene production was reduced, but no change in respiration rate was recorded. 1-MCP treatment significantly influenced the decrease of appearance and increase of decay, maintained high content of vitamin C and the soluble solids content. It also had high effect on reducing ethylene-induced on firmness, electrolyte leakage rate and translucency. Microbial counts of 1-MCP treated fresh-cut ‘Hami' melon were still in low level after storage at 4°C.
机译：为了进一步了解“哈密”瓜对1-甲基环丙烯（1-MCP）的反应并寻找其他更可靠的参数来确定食用质量，将鲜切的“哈密”瓜用0，1.0μL/ L 1-MCP处理，1.0μL/ L 1-MCP + 10μL/ L乙烯和10μL/ L乙烯，然后在4°C和90％至95％的相对湿度下保存10天。评估乙烯的产生和呼吸频率。测量了1-MCP对硬度，电解质泄漏率，外观，可溶性固形物含量，衰减率和维生素C的影响，以帮助阐明其在甜瓜贮藏期间的潜在作用。此外，分析了微生物计数在响应1-MCP的储存过程中的作用。据观察，在用1-MCP处理的鲜切哈密瓜中，乙烯的产量减少了，但呼吸速率没有变化。 1-MCP处理显着影响外观的减少和衰变的增加，维持高含量的维生素C和可溶性固形物含量。它对减少乙烯引起的硬度，电解质泄漏速率和半透明性也有很高的作用。 1-MCP处理的鲜切哈密瓜的微生物计数在4°C储存后仍处于较低水平。

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