乙醇和1-MCP熏蒸对中华寿桃贮藏期冷害发生的影响  

Influences of Ethanol and 1-MCP on Chilling Injury of Zhonghuashou Peach During Storage

作　　者：陆振中[1] 徐莉 王庆国[1] 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018 [2]山东省果蔬食用安全工程技术研究中心,济南251400

出　　处：《保鲜与加工》2009年第3期33-37,共5页Storage and Process

基　　金：国家十一五科技支撑项目(2006BAD22B05-06)

摘　　要：以中华寿桃为试材,研究了乙醇(300μL/L)和1-甲基环丙烯(1-MCP)(1μL/L)处理对其贮藏过程中冷害发生的影响。试验结果表明,1-MCP、乙醇熏蒸处理既明显地抑制了中华寿桃因低温冷害导致的果肉褐变,又能保持其风味、脆度。冷害导致的褐变与多酚氧化酶活性以及总酚含量的变化相关,贮藏过程中,多酚氧化酶活性呈先上升后下降的峰型变化,两种处理均降低了该酶活性的上升速度,延迟了峰值出现的时间,果实总酚含量也相对较高。1-MCP和乙醇处理还有效地抑制可滴定酸含量的降低和丙二醛含量的增加。In order to inhibit the chilling injury and prolong the storage life, zhonghuashou peaches were treated with 1-MCP and ethanol, then stored at -1～0℃. The results showed that, 300μL/L ethanol, 1μL/L1-MCP significantly inhibited the flesh browning caused by chilling injury and had good effect on keeping taste, crispness and preventing woolliness. The browning was associated with the changes of PPO activity and total phenols. During storage, PPO activity first went up, then went down, a peak appeared. 1-MCP and ethanol treatments reduced the rising slope compared with control, and retarded the time when peak value occurred. 1-MCP and ethanol treatments also had good effects in keeping titratable acid and restrained the increase of malondialdehyde.

关 键 词：中华寿桃 冷害 乙醇 1-甲基环丙烯(1-MCP) 

分 类 号：S662.1[农业科学—果树学]