1-甲基环丙烯对不同脱涩程度冰温贮藏磨盘柿生理品质的影响  

Effect of 1-MCP on Physiology Quality of Mopan Persimmon with Different De-astringency Degree during Ice Temperature Storage

作　　者：张平[1] 张鹏[1] 寇文丽[2] 李江阔[1] 

机构地区：[1]国家农产品保鲜工程技术研究中心、天津农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]大连工业大学生物与食品工程学院,大连116034

出　　处：《食品与生物技术学报》2012年第5期462-467,共6页Journal of Food Science and Biotechnology

基　　金：天津市自然科学基金项目(11JCYBJC08500);天津市农业科技成果转化与推广项目(201002020)

摘　　要：探讨1-甲基环丙烯对不同脱涩程度磨盘柿生理品质的调控效应,研究了1-甲基环丙烯对未脱涩和半脱涩冰温贮藏柿果的品质、生理代谢及软化相关指标的影响。结果表明:在冰温贮藏条件下(-0.5～-0.2℃)下,1-甲基环丙烯有效抑制不同脱涩程度柿果硬度的下降、乙醇的积累、呼吸强度和细胞膜透性的上升,减少了可滴定酸、总糖和Vc的损失,抑制可溶性单宁向不溶性单宁的转化,推迟PE活性峰的出现,降低PG活性峰的峰值。其中1-甲基环丙烯对半脱涩果实的作用效果更为明显。In order to elucidate the regulation mechanism of 1-MCP on the physiological quality of Mopan persimmon with different de-astringency degree,the effects of 1-MCP on quality,physiological,metabolic and softening related indexes of astringent and incomplete de-astringent fruit during ice temperature storage was studied.Results showed that 1-MCP efficient inhibited the decline of fruit firmness,the accumulation of alcohol,the increase of respiration intensity and cell membrane permeability,furthermore,it was found that 1-MCP can reduced the wastage of titratable acidity,total sugar and Vc content.the change of the soluble tannin to unsolvable tannin,delayed the appearance of PE activity peaks and lowered the PG activity peaks were also detected.

关 键 词：1-甲基环丙烯 冰温贮藏 磨盘柿 脱涩 

分 类 号：S665.2[农业科学—果树学]