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首页> 外文期刊>Journal of food quality >EFFECT OF 1-METHYLCYCLOPROPENE ON NUTRITIONAL QUALITY AND ANTIOXIDANT ACTIVITY OF TOMATO FRUIT (SOLANUM LYCOPERSICON L.) DURING STORAGE
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EFFECT OF 1-METHYLCYCLOPROPENE ON NUTRITIONAL QUALITY AND ANTIOXIDANT ACTIVITY OF TOMATO FRUIT (SOLANUM LYCOPERSICON L.) DURING STORAGE

机译：1-甲基环丙烯对番茄果实贮藏期间营养品质和抗氧化活性的影响

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摘要

The effect of 1-methylcyclopropene (1-MCP) on postharvest quality and nutritional compounds in tomato (Solatium lycopersicon Mill.) fruit during storage was determined. The green mature tomato was exposed to 1 μL/L 1-MCP for 24 h. Thereafter, the fruit were stored at 20C and 85-95% relative humidity for 20 days. The results indicated that 1-MCP treatment significantly delayed the decrease of firmness, total soluble solids, and titratable acidity, inhibited the increase of weight loss, and suppressed the rise in respiration rate and ethylene production. Moreover, 1-MCP treatment also inhibited the lycopene accumulation and chlorophyll degradation. Ascorbic acid and soluble phenolic contents in 1-MCP-treated fruit were significantly higher than those in the control fruit. 1-MCP treatment enhanced the ferric reducing antioxidant power (FRAP) values and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. These results suggested that 1-MCP can be used as a commercial technology due to its ability to improve nutritional value of tomato fruit as well as to delay fruit ripening.
机译：确定了1-甲基环丙烯（1-MCP）对番茄（Solyium lycopersicon Mill。）果实在贮藏期间的品质和营养成分的影响。将绿色成熟番茄暴露于1μL/ L 1-MCP 24小时。此后，将果实在20℃和85-95％相对湿度下保存20天。结果表明1-MCP处理显着延迟了硬度，总可溶性固形物和可滴定酸度的降低，抑制了重量增加，并抑制了呼吸速率和乙烯产量的增加。此外，1-MCP处理还抑制了番茄红素的积累和叶绿素的降解。 1-MCP处理的水果中的抗坏血酸和可溶性酚含量显着高于对照水果。 1-MCP处理提高了三价铁的还原抗氧化能力（FRAP）值和2,2-二苯基-1-吡啶并肼基（DPPH）自由基清除活性。这些结果表明1-MCP由于其具有提高番茄果实的营养价值以及延迟果实成熟的能力而可以用作商业技术。

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  • 来源
    《Journal of food quality》 |2010年第2期|p.150-164|共15页
  • 作者

    MENG WANG; JIANKANG CAO; LIN LIN; JING SUN; WEIBO JIANG;

  • 作者单位

    College of Food Science and Nutritional Engineering China Agricultural University PO Box 111 Qinghua Donglu No. 17 Beijing 100083, China;

    College of Food Science and Nutritional Engineering China Agricultural University PO Box 111 Qinghua Donglu No. 17 Beijing 100083, China;

    College of Food Science and Nutritional Engineering China Agricultural University PO Box 111 Qinghua Donglu No. 17 Beijing 100083, China;

    College of Food Science and Nutritional Engineering China Agricultural University PO Box 111 Qinghua Donglu No. 17 Beijing 100083, China;

    College of Food Science and Nutritional Engineering China Agricultural University PO Box 111 Qinghua Donglu No. 17 Beijing 100083, China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
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