1-MCP结合低温处理对丽江雪桃采后生理的影响  

Effect of 1 -MCP Treatments on Physiology of Lijiang Snow Peach Postharvest During Cold Storage

作　　者：田素梅[1] 张雪[1] 董文明[1] 

机构地区：[1]云南农业大学食品科技学院,云南昆明650201

出　　处：《现代食品科技》2013年第4期733-736,共4页Modern Food Science and Technology

基　　金：云南省应用基础研究计划项目(2011FZ092)

摘　　要：丽江雪桃外形美观、果型硕大,口感甜脆,营养丰富。1-MCP是一种新型的乙烯受体抑制剂,在果蔬保鲜中运用较为广泛。本文通过探讨1-甲基环丙烯(简称1-MCP)对丽江雪桃的保鲜效果及机理,寻找一种符合食品安全的丽江雪桃保鲜方法。以丽江市龙县拉市乡的丽江雪桃为试验材料,研究用0.5、1、1.5、2μL/L的1-MCP分别处理丽江雪桃后,放置在冷藏(3±1)℃条件下的生理变化情况。结果表明:在冷藏条件下,1-MCP处理丽江雪桃能够有效的保持丽江雪桃硬度和细胞膜透性,抑制丽江雪桃的呼吸作用,1、1.5、2μL/L的1-MCP处理丽江雪桃能增加丽江雪桃果肉POD的活性,1μL/L的1-MCP处理组的丽江雪桃可以抑制总酚含量和PPO活性的下降效,抑制丽江雪桃的果肉褐变,综合分析,1μL/L的1-MCP处理丽江雪桃的保鲜效果较好。Lijiang snow peach has large shape, sweet crisp taste and is in rich of nutritionl-MCP is a new type of ethylene receptor inhibitor, widely used in keeping fruit and vegetablefresh. In this work, the fresh-keeping effect of 1-methylcyclopropene （1-MCP） on snow peaches and its mechanism were explored to find out an effective and safe fresh-keeping way for snow peach. The Lijiang snow peaches were picked from Lashi Township Yulong county andLijiang city were treated by 1-MCP with different concentrations（0.5, 1, 1.5 and 2 μL/L）. The results showed that, at refrigerated temperature, 1-MCP trealxnent was very effective in maintaining hardness and membrane permeability of the peach, as well as inhibiting Lijiang snow peach respiration. 1-MCP treatment with the concentration of 1-2 μL/L was more effective in increasing the Lijiang snow peach POD activity than that with lower concentration. 1μL/L 1-MCP treatment was effective in inhibiting total phenol content, PPO activity decline, and pulp Browning of Lijiang snow peach. Comprehensive analysis showed that the best treatment concentration of 1-MCP was 1 μL/L.

关 键 词：丽江雪桃 1-甲基环丙烯 贮藏保鲜 品质变化 采后生理 

分 类 号：S662.1[农业科学—果树学]