UV-C结合1-MCP处理对香梨采后果实品质及生理活性的影响  

Effect of UV-C Combined with 1-MCP Treatmenton Postharvest Qualities and Physiologies of Fragrant Pear Fruit

作　　者：李学文[1] 廖亮[1] 叶强[1] 黄玲[1] 王静[1] 韩江[1] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052

出　　处：《中国农学通报》2014年第22期191-196,共6页Chinese Agricultural Science Bulletin

基　　金：新疆科技支疆项目"新型保鲜剂聪明鲜在哈密瓜;香梨贮运中的应用"(201291144);十二五"国家科技支撑计划项目"新疆瓜果现代贮运关键技术研发与示范"(2011BAD27B01)

摘　　要：以库尔勒香梨（Pyresbretschnei deri Rehd）为试材,研究UV-C结合1-MCP处理对香梨采后品质及生理变化的影响,为香梨采后保鲜及病害控制提供理论依据。香梨采后用UV-C结合1-MCP处理,贮藏于低温（-1℃,RH：90%~95%）条件下,研究其对果实品质和生理活性的影响。结果表明：UV-C结合1-MCP处理能够显著抑制果实硬度的下降,保持较高的可溶性固性物含量,抑制VC含量和色度角的降低。经UV-C结合1-MCP处理的香梨呼吸跃变延后,呼吸高峰降低,乙烯释放量下降,乙烯释放高峰推迟。此外,UV-C结合1-MCP处理降低了细胞膜渗透率的上升,抑制了丙二醛（MDA）含量的增加。由此表明：UV-C结合1-MCP处理能够延缓香梨采后果实的生理衰老,保持果实品质。Fragrant pear （Pyresbretschnei deri Rehd） fruits were used as test materials to investigate the effect of ultraviolet-C （UV-C） light combined with 1-methylcyclopropene （1-MCP） on postharvest qualities and physiologies of fragrant pear fruit during cold storage. Fragrant pear fruit were treated with UV-C combined with 1-MCP then stored at cold room （-1℃, RH： 90%-5%）. The firmness, soluble solid content, vitamin C, hue angle and physiology items of postharvest fragrant pear fruits were determined in this paper. It indicated that UV-C combined with 1-MCP inhibited the decrease of firmness, retained higher soluble solid content （SSC）, restrained the decline of vitamin C and hue angle of fruit. Fruits treated with UV-C combined with 1-MCP also significantly delayed respiration climacteric and peak of ethylene production, declined the respiration rate and ethylene production. In addition, UV-C combined with 1-MCP treatment suppressed the increasing of cell membrane integrity and malondiadehyde （MDA） content. The results suggested that UV-C combined with 1-MCP treatment delayed the senescence of physiology and maintained the qualities of postharvest fruits.

关 键 词：库尔勒香梨 UV-C 1-MCP 采后品质 生理活性 

分 类 号：TS205.9[轻工技术与工程—食品科学]