1-MCP处理结合冰温贮藏对富士苹果生理品质的影响  

Effect of 1-methylcyclopropene combined with controlled freezing point storage on the physiology and quality of Fuji apple

作　　者：刘玲[1] 林洋[1] 张鹏[2] 李江阔[2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]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

出　　处：《食品工业科技》2012年第24期369-373,共5页Science and Technology of Food Industry

基　　金：国家科技支撑项目(2012BAD38B01);天津市农业科技成果转化与推广项目(201002020)

摘　　要：研究1-MCP处理结合冰温贮藏对富士苹果感官品质、生理生化以及相关酶活性的影响。结果表明:1-MCP处理能完全抑制富士苹果在贮后货架期间果实腐烂,延长货架期,显著地降低果实的呼吸强度、乙烯生成速率,保持果实硬度、可溶性固形物含量,抑制多酚氧化酶(PPO)、脂氧合酶(LOX)活性,有效地诱导过氧化物酶(POD)、过氧化氢酶(CAT)活性峰的出现,且冰温贮藏可使1-MCP更好地发挥作用。The effect of 1-methylcyclopropene combined with controlled freezing point storage on the physiology and quality of Fuji apple were investigated. The results showed that the fruit＇s rot was completely inhibited and the shelf life was prolonged by treatment with 1-methylcyclopropene treatment,which significantly reduced the fruit＇s respiration intensity and ethylene production rate,maintained the firmness and soluble solid content of fruit,inhibited the activity of polyphenoloxidase（PPO） lipoxygenase（LOX）,effectively induced the appearance of activity peaks of peroxidase（POD） and catalase（CAT）. And controlled freezing point storage improved the effect of 1-MCP.

关 键 词：富士苹果 冰温 1-MCP 货架期 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]