低温驯化对冰温、1-MCP双重处理磨盘柿硬度和软化相关物质代谢的影响  

Effect of cold acclimation combined 1-MCP and controlled freezing point storage on several physiological indexes related to fruit softening of Mopan persimmon

作　　者：李江阔[1] 梁冰[2] 张鹏[1] 魏宝东[2] 陈绍慧[1] 

机构地区：[1]国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品工业科技》2014年第6期317-320,共4页Science and Technology of Food Industry

基　　金：“十二五”国家科技支撑项目(2012BAD38B01);天津市自然科学基金项目(11JCYBJC08500)

摘　　要：以经过1-MCP处理过的磨盘柿为试材,直接冰温贮藏为对照,将低温驯化处理与冰温技术相结合,研究了冰温、1-MCP双重处理贮藏前低温驯化对磨盘柿硬度和软化相关物质代谢的影响。结果表明:与对照相比,低温驯化可有效降低乙烯生成速率的上升(p<0.05),抑制PG酶、CX酶、淀粉酶活性的上升(p<0.05),抑制了可溶性果胶含量的升高(p<0.05),保持果实硬度(p<0.05)。结果表明:磨盘柿经低温驯化再进行冰温、1-MCP双重处理贮藏的效果优于直接冰温、1-MCP双重处理贮藏的效果。To investigate the effect of cold acclimation combined with 1-MCP and controlled freezing point storage on several physiological indexes related to fruit softening of Mopan persimmon was studied. The control group was 1-MCP combined with controlled freezing point storage. Resurts showed that cold acclimation combined with 1-MCP and controlled freezing point storage not only effectively reduced ethene production （p〈0.05）,but also retarded the activities of polygalacturonase （ PG ）, cellu lose （CX） and amylase （AI） （p〈0.05）, which red uced the increasing of water sotuble pectin （WSP）（p〈0.05） significantly and delayed the decrease of fruit firmness （p〈0.05） effectively. Therefore,cold acclimation combined with 1-MCP and controlled freezing point storage was better than 1-MCP combined with controlled freezing point storage.

关 键 词：磨盘柿 冰温贮藏 1-MCP 低温驯化 硬度 软化 

分 类 号：S665.2[农业科学—果树学]