Effects of deastringent treatment combined with 1-MCP fresh preservation technology on storage quality of Gongcheng persimmon

Abstract

Keywords:
• persimmon,
• deastringent,
• 1-methylcyclopropene,
• storage quality

References

1. [1]

   夏学超,朱传合.柿子酒渣中色素提取工艺的优化[J].中国酿造,2019,38(12):158.
   

2. [2]

   CHUNG H S,KIM H S,LEE Y G,et al.Effect of deastringency treatment of intact persimmon fruits on the quality of fresh-cut persimmons[J].Food Chemistry,2015,166(1):192.

3. [3]

   LUO Z S.Effect of 1-methylcyclopropene on ripening of postharvest persimmon (Diospyros kaki L.) fruit[J].LWT-Food Science and Techno-logy,2007,40(2):308.

4. [4]

   BUBBA M D,GIORDANI E,PIPPUCCI L,et al.Changes in tannins,ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments[J].Journal of Food Composition & Analysis,2009,22(7/8):668.

5. [5]

   LV(LYU) J Y,ZHANG M Y,BAI L,et al.Effects of 1-methylcyclopropene (1-MCP) on the expression of genes involved in the chlorophyll degradation pathway of apple fruit during storage[J].Food Chemistry,2020,5(5):308.

6. [6]

   DU M J,JIA X Y,LI J K,et al.Regulation effects of 1-MCP combined with flow microcirculation of sterilizing medium on peach shelf quality[J].Scientia Horticulturae,2019,27(1):260.

7. [7]

   RINAlDI R,AMODIO M L,COLELLI G.Influence of maturity stage on the effectiveness of 1-MCP treatment of ‘Hayward’ kiwifruits during storage[J].Acta Horticulturae,2012,934(934):304.

8. [8]

   LOU H Q,HU Y,ZHANG L Y,et al.Nondestructive evaluation of the changes of total flavonoid,total phenols,ABTS and DPPH radical scavenging activities,and sugars during mulberry (Morus alba L.) fruits development by chlorophyll fluorescence and RGB intensity values[J].LWT-Food Science and Technology,2012,47(1):19.

9. [9]

   董长林.磨盘柿脱涩及防褐变控制技术的研究[D].大连:大连工业大学,2016.
   

10. [10]

    ZHANG J L,LU J W,MANTRI N,et al.An effective combination storage technology to prolong storability,preserve high nutrients and antioxidant ability of astringent persimmon[J].Scientia Horticulturae,2018,241:304.

11. [11]

    FAHIMEH N,VALI R,FARHANG R,et al.Effect of calcium lactate in combination with hot water treatment on the nutritional quality of persimmon fruit during cold storage[J].Scientia Horticulturae,2018,15(5):233.

12. [12]

    王辉,王丽,句荣辉,等.BBD响应面法优化食盐、明矾溶液对柿子脱涩工艺的研究[J].食品工业科技,2016,37(9):262.
    

13. [13]

    TESSMER M A,BESADA C,HERNANDO I,et al.Microstructural changes while persimmon fruits mature and ripen:Comparison between astringent and non-astringent cultivars[J].Postharvest Biology and Technology,2016,120(10):52.

14. [14]

    徐赛,杨慧,陈岩,等.采收时间对不同保鲜环境荔枝耐贮藏能力的影响[J].食品科技,2018,43(8):36.
    

15. [15]

    JIA H F,CHAI Y M,LI C L,et al.Abscisic acid plays an important role in the regulation of strawberry fruit ripening[J].Plant Physiology,2011,157(1):188.

16. [16]

    朱明涛,王美军.1-MCP和蜂胶对水蜜桃贮藏保鲜效果的影响[J].包装工程,2020,41(11):33.
    

17. [17]

    钟霈霖,乔荣,王天文.温度对夏秋草莓可溶性固形物含量的影响[J].贵州农业科学,2006(S1):53.
    

18. [18]

    GONG H J,FULLERTON C,BILLING D,et al.Retardation of ‘Hayward’ kiwifruit tissue zone softening during storage by 1-methylcyclopropene[J].Scientia Horticulturae,2020,3(1):259.

19. [19]

    CANDIR E E,OZDEMIR A E,KAPLANKIRAN M,et al.Physico-chemical changes during growth of persimmon fruits in the East Mediterranean climate region[J].Entia Horticulturae,2009,121(1):42.

Proportional views