贮藏温度和1-甲基环丙烯对四川青脆李褐变的影响  

Effects of storage temperature and 1-methylcyclopropene on browning of Sichuan Prunus americana

作　　者：陈嘉[1] 张立新[1] 冯志宏[1] 赵迎丽[1] 闫根柱[1] 王亮[1] 王春生[1] 

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所,山西太原030031

出　　处：《食品工业科技》2014年第2期312-316,323,共6页Science and Technology of Food Industry

基　　金：山西省农业科学院科技攻关项目(2012YGG01)

摘　　要：研究了温度和1-甲基环丙烯(1-MCP)处理对青脆李果实褐变的影响。0.5、1.0μL/L的1-MCP分别处理青脆李果实后,贮藏在(0±0.5)℃和(10±0.5)℃条件下,分析其贮藏效果。结果表明,低温贮藏对青脆李采后的褐变有明显的抑制作用;1-MCP处理可有效降低果实贮藏期间的呼吸强度和乙烯释放速率(p<0.05),维持较高的多酚类物质含量(p<0.05),抑制多酚氧化酶的活性(p<0.05),减少丙二醛的累积(p<0.05)。采用0.5μL/L的1-MCP处理后于(0±0.5)℃下贮藏,可使青脆李的贮期延长至72d,且褐变指数为7.13,果实品质最好。Research of temperature and 1-methylcyclopropene（1-MCP） treatment on browning of Sichuan Prunus americana was showed in this paper. The Postharvest Prunus americana had been disposed by 1-MCP in 0.5 and 1.0μL/L respectively. Then the fruit which was disposed by 0.5μL/L 1-MCP had been stored in（0±0.5）℃ and（10±0.5）℃ respectively,and the fruit which disposed by 1.0μL/L 1-MCP had been stored in same two temperature respectively. Results showed that,low storage temperature on postharvest browning of Prunus americana had been obviously inhibited. And during the whole storage,1-MCP treatment could effectively reduce the respiration rate and ethylene release rate（p0.05）,maintain phenols content（p0.05）, inhibit the polyphenoloxidase activity（ p 0. 05） and malondialdehyde accumulation（ p 0. 05）. Stored in（0±0.5）℃ after treated by 0.5μL/L 1-MCP,the storage period of Prunus americana was extended to 72d,and its browning index was 7.13 that was minimum,and the quality of it was the best.

关 键 词：1-甲基环丙烯 李 褐变 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]