1-MCP和热处理对台农芒果贮藏品质的影响  

Effects of 1-MCP and Heat Treatment on the Storage Quality of Tainong Mango Fruits

作　　者：贾文君[1] 李俊俊[1] 李文文[1] 李润华[1] 李雯[1] 

机构地区：[1]海南大学园艺园林学院热带作物种质资源保护与开发利用教育部重点实验室,海南海口570228

出　　处：《保鲜与加工》2013年第3期8-11,16,共5页Storage and Process

基　　金：农业部公益性芒果行业科技专项(201203092-02);海南省自然科学基金(310023);海南省教育厅高等学校科学研究资助性项目(Hjkj2010-18)

摘　　要：以台农芒果为试材,研究了1-MCP(1μL/L)处理、热处理(50℃热水处理10 min)以及两者结合处理对台农芒果采后生理及贮藏品质的影响。结果表明:与对照相比,1-MCP处理和1-MCP处理+热处理可较好地保持果实的绿色,降低果实细胞膜的透性,保持较高的超氧化物歧化酶(SOD)活性,抑制丙二醛(MDA)的产生,对延缓果实衰老起到了积极的作用。同时,热处理+1-MCP处理还抑制了可溶性固形物(TSS)含量的增加和可滴定酸(TA)含量的下降,更好地提高了台农芒果的耐贮性。Tainong mango fruits were treated with 1-methylcyclopropene （1-MCP） at concentration of 1 μL/L, 50 ℃ hot water for 10 min, and 50 ℃ hot water for 10 min plus 1-MCP at concentration of 1 μL/L during storage to study the effects on the storage quality and physiology. The results showed that, compared with the control, the 1-MCP treatment and hot water plus 1-MCP treatment maintained color green of mango better, declined membrane permeability, and maintained higher levels of superoxide dismutase（SOD） activity and lower levels of malondialdehyde （MDA） production in mango fruits. They were useful to delay senescence of mango fruits, during storage time, hot water plus 1-MCP treatment inhibited the increasing of total soluble solids（TSS） content and decreasing in titratable acidity （TA） content, improved the storability of mango fruits well.

关 键 词：1-MCP 热处理 芒果 贮藏品质 

分 类 号：S667.6[农业科学—果树学]