CO_2和1-MCP组合处理对磨盘柿贮藏效果的影响  

Effects of Combined Carbon Dioxide and 1-Methylcyclopropene Treatment on Mopanshi Persimmon Fruit Storage

作　　者：张寅[1] 薛晓莉[1] 尚丽[1] 郑仲明[2] 李宝[1] 

机构地区：[1]中国农业大学农学院果树系,北京100193 [2]北京市房山区林业局林果中心,北京102400

出　　处：《西北植物学报》2011年第8期1628-1636,共9页Acta Botanica Boreali-Occidentalia Sinica

基　　金：国家自然科学基金(30671713;30972395)

摘　　要：以磨盘柿采后果实为材料,研究1-MCP的处理以及CO2脱涩与1-MCP组合处理对磨盘柿室温和0~1℃贮藏过程中果实硬度、可溶性单宁含量、总抗坏血酸（TAA）含量以及抗氧化活性的影响。结果显示：（1）贮藏过程中柿果实硬度随时间延长呈下降趋势,室温贮藏CO2处理5 d、CO2处理后进行1-MCP（CO2//1-MCP）处理10 d、1-MCP处理后进行CO2（1-MCP//CO2）处理15 d、CO2与1-MCP同时（CO2＋1-MCP）处理30 d均完全软化,0~1℃贮藏75 d后硬度最高的是CO2＋1-MCP处理（12.43 kg.cm-2）,最低的是CO2//1-MCP处理（2.80 kg.cm-2）,甚至低于CO2处理（5.71 kg.cm-2）;（2）柿果实可溶性单宁和总抗坏血酸（TAA）含量与脱涩有关,CO2处理、CO2//1-MCP处理、1-MCP//CO2处理和CO2＋1-MCP处理大幅低于CK和1-MCP处理,1-MCP处理抑制了可溶性单宁和TAA含量的下降;（3）室温贮藏中除CO2处理之外的处理柿果实总酚含量呈小幅上升趋势,0~1℃贮藏中CK、1-MCP处理、1-MCP//CO2处理和CO2＋1-MCP处理的总酚含量稳定在9.91~12.38 mg.g-1FW之间,CO2处理和CO2//1-MCP处理于30 d之后迅速下降,至75 d时分别只有6.83和6.32 mg.g-1FW;（4）各组处理柿果实ABTS自由基清除能力和氧自由基清除能力值（ORAC）的变化趋势与总酚含量大致相当。研究发现,1-MCP能有效阻止磨盘柿果实贮藏期间的硬度、可溶性单宁含量、TAA含量以及抗氧化活性的下降,CO2脱涩与1-MCP处理的不同顺序对硬度和抗氧化活性影响巨大,但对可溶性单宁和TAA含量影响甚微;先CO2脱涩后1-MCP处理对磨盘柿贮藏效应影响不大,1-MCP处理和高浓度CO2脱涩同时进行是磨盘柿脱涩保鲜的最优方案。The effects of 1-MCP treatment and combined with carbon dioxide on firmness,soluble tannin contents,total ascorbate（TAA） contents and antioxidant activity in Mopanshi persimmon during storage at room temperature and 0～1℃ were investigated.The results showed：（1）Firmness of fruits decreased during the storage,fruits with CO2 treatment stored at normal temperature softened completely in 5 d,while CO2 followed by 1-MCP（CO2//1-MCP） treatment 10 d,1-MCP followed by CO2（1-MCP//CO2） treatment 15 d and simultaneous CO2 and 1-MCP（CO2＋1-MCP） treatment 30 d.75 days after storage at 0～1℃,CO2＋1-MCP treatment had the highest fruit firmness（12.43 kg·cm-2） while CO2//1-MCP treatment had the lowest（2.80 kg·cm-2）,even lower than CO2 treatment（5.71 kg·cm-2）;（2）Soluble tannin and TAA contents related to astringency removal.Both tannin and TAA contents were significantly lower with CO2 treatment,CO2//1-MCP treatment,1-MCP//CO2 treatment and CO2＋1-MCP treatment than that of CK and 1-MCP treatment 1-MCP inhibited the decrease of soluble tannin and TAA contents;（3）Total phenols content of all the fruits increased within a narrow range storage at normal temperature,but not with CO2 treatment.Total phenol contents of CK,1-MCP treatment,1-MCP//CO2 treatment and CO2＋1-MCP treatment storage at 0～1℃ were between 9.91～12.38 mg·g-1 FW while CO2 treatment and CO2//1-MCP treatment decreased rapidly after 15 d and had only 6.83 mg·g-1 FW and 6.32 mg·g-1 FW,respectively at 75 d;（4）Changes of ABTS radical scavenging activities and ORAC value were approximately same with total phenols.These results indicated that 1-MCP treatment effectively delayed fruits firmness,soluble tannin contents,TAA contents and antioxidant activity decrease during storage.Different order between CO2 and 1-MCP treatment had prominent effects on firmness and antioxidant activity,but had little on soluble tannin and TAA contents.CO2 followed by 1-MCP treatment had little significance to the storage of the

关 键 词：磨盘柿 贮藏 1-MCP CO2 

分 类 号：Q945.66[生物学—植物学]