1-MCP处理结合不同贮藏条件对苹果常温货架品质的影响  

Effects of 1-MCP Treatment With Different Storage Conditions on Quality of Apple During Shelf Life at Room Temperature

作　　者：李莹[1] 任亚梅[1] 马学敏[1] 季凤仙[1] 任小林[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《北方园艺》2014年第11期137-143,共7页Northern Horticulture

摘　　要：以"富士"苹果为试材,研究了0.5μL/L 1-甲基环丙烯(1-MCP)对采后直接进行常温货架(20±1)℃、108d苹果及不同温度下(14±1)℃和(0±1)℃分别贮藏4、5、6个月再转入常温货架(20±1)℃、25d苹果理化品质的影响,并深入研究0.5μL/L 1-MCP对采后直接进行常温货架(20±1)℃、108d苹果的超氧化物歧化酶、过氧化物酶活性及丙二醛含量的影响,为探索1-MCP对采后不同贮藏阶段苹果货架期生理及品质的影响。结果表明:对于采后直接进行常温货架的苹果,在货架结束时1-MCP处理果比对照果硬度高出16.25%,处理果可溶性固形物含量比对照果下降缓慢40.00%,且在货架18、27、54、63d时,处理果可滴定酸含量极显著高于对照果(P<0.01),因此1-MCP处理可有效抑制采后直接进行常温货架苹果的硬度、可溶性固形物和可滴定酸含量的下降;对于不同温度下分别贮藏4、5、6个月再转入货架的苹果,低温可有效保持苹果在货架期的较高理化品质,而1-MCP处理则可有效抑制苹果货架期硬度、可溶固形物含量和可滴定酸含量的下降,其中1-MCP处理对抑制(14±1)℃贮藏苹果货架期硬度和可滴定酸含量的下降有较好的效果,而对抑制低温贮藏苹果货架期可溶固形物含量的下降效果较好。此外,1-MCP处理可有效保持果实在常温贮藏期间超氧化物歧化酶活性和过氧化物酶活性,抑制丙二醛含量的增加。In order to investigate the effect of 1-MCP treatment on the qualities of apples in shelf-life,taking the ＇Fuji＇ apples as experimental materials,the effect of 0. 5 μL/L 1-MCP （1-methylcyclopropene） treatment on physical and chemical quality of apples which were stored at room temperature for （20± 1）℃, 108 d and the apples in shelf-life of 25 days which were stored respectively at （14 ± 1） ℃ and low-temperature （0±1） ℃ for 4,5,6 months were studied. And the effect of 0.5 μL/L 1-MCP treatment on superoxide dismutase （SOD） activity, peroxidase （POD） activity and malondialdehyde （MDA） content of apple which were stored at room temperature for （20μ1）℃, 108 d were further stuided. The results showed that the firmness of apples treated by 1-MCP were 16. 25% higher than that of control,the soluble solids content （SSC） of apples treated 1-MCP by declined 40. 00% slower than that of control, and titratableacidity （TA） of apples treated by 1-MCP were very significantly higher than that of the control at the 18^th ,27^th, 54^th, 63^th day of shelf-life （P〈0. 01）, so 1-MCP treatment could significantly inhibit the decreasing of firmness, SSC and TA of apples which were directly stored at room temperature for 108 clays after postharvest. For apples which were stored at low temperature for 4,5 and 6 months first and then were taken in shelf-life for 25 days respectively,the low temperature could effectively help to keep a high physical and chemical quality for apples,while 1-MCP treatment could significantly delay the decreasing of fruit firmness, SSC and TA. There was a better effect of 1-MCP treatment on inhibiting decreasing of firmness and TA of apples which were storage at （14±1）℃ and inhibiting decreasing of SSC of apples which were storage at low-temperature. In addition,l-MCP treatment could maintain a high activity of SOD and POD in storage and inhibit the increasing of MDA content.

关 键 词：苹果 1-甲基环丙烯(1-MCP) 不同贮藏条件 常温 货架期 理化品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]