‘粉红女士’苹果果皮蜡质油腻化的研究  

Study on epicuticular wax greasiness of ‘Pink Lady' apple fruits

作　　者：王晓飞[1] 任小林[1] 杨艳青[1] 亢键 樊丽[1] 于建娜[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《果树学报》2014年第2期201-205,I0003,共6页Journal of Fruit Science

基　　金：农业部现代农业技术体系苹果专项资金(MATS)

摘　　要：【目的】探讨1-MCP(1-甲基环丙烯)处理和果皮蜡质变化对苹果果皮蜡质油腻化的影响。【方法】以‘粉红女士’苹果为试材,用1-MCP进行处理,研究常温贮藏过程中果实表皮油腻化的感官变化、蜡质含量和蜡质超微形态的变化。【结果】随着贮藏时间的延长,‘粉红女士’苹果果皮蜡质含量不断增加,果皮油腻化程度加深;果皮蜡质含量与果皮油腻化指数呈正相关,达到极显著水平;果皮蜡质超微形态处于动态变化过程,蜡质颗粒不断进行融合;1-MCP处理能较好地抑制果皮蜡质含量和油腻化指数的上升,延缓果皮蜡质超微形态变化和果皮油腻化的发生。【结论】(1)果皮蜡质变化导致果皮油腻化现象。(2)果皮油腻化的发生规律为:最先发生在柄部,后扩大至赤道部位,最后发生在萼部。(3)1-MCP处理抑制并延缓果皮油腻化的发生。[Objective]The aim of this study was to investigate the effect of 1-methyleyclopropene（1- MCP）, epicuticular wax content and epicuticular wax morphology on epicuticular wax greasiness during ambient storage. [Method] ＇Pink Lady＇ apples were treated with 1-methylcyclopropene（1.0 μL. L^-1） for 24 h and then stored at the ambient temperature. Three indexes, including epicuticular wax greasiness by sensory analysis of six people, epicuticular wax morphology by scanning electron mieroscopy（SEM） and epicuticular wax content by extraction-filtration-concentration-weigh, were measured regularly. [Result] During storage, epicuticular wax and greasiness increased, and there was extremely significant positive correlation between epicuticular wax greasiness and epicuticular wax content, meanwhile, epicuticular wax morphology changed with wax platelet healing; for fruits treated with 1- methylcyclopropene, changes of epicuticular wax greasiness and epicuticular wax exhibited a decreasing trend. [Conclusion]Greasiness resulted from the change of epicuticular wax, and it was found around carpopodium firstly and around calyx last. 1-methylcyclopropene had a negative effect on greasiness.

关 键 词：'粉红女士’苹果 油腻化 蜡质 1-甲基环丙烯 

分 类 号：S661.1[农业科学—果树学]