1-MCP处理结合冰温贮藏对磨盘柿果实软化衰老的影响  

Effect of 1-MCP Treatment Combined with Controlled Freezing Point Storage on Fruit Softening and Senescent of Mopan Persimmon

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

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]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

出　　处：《食品科学》2014年第10期236-240,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD38B01);天津市自然科学基金项目(11JCYBJC08500)

摘　　要：目的:探讨冷藏、冰温贮藏、1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理结合冰温贮藏对采后柿果硬度和软化相关物质代谢的影响。结果:与冷藏处理相比,冰温贮藏有效抑制了乙烯生成,抑制了多聚半乳糖醛酸酶(PG)、纤维素酶(Cx)、淀粉酶活性的增加,抑制了可溶性果胶含量的升高,延缓了果肉硬度的降低,而1-MCP处理结合冰温贮藏对柿果实硬度的保持、抑制PG、Cx、淀粉酶活性升高的作用好于冰温单一贮藏,因此,1-MCP处理结合冰温贮藏是保持柿果实硬度较为适宜的贮藏方法。This research was designed to discover the comparative effects of cold storage as well as controlled freezing point storage （CFPS） alone and combined with 1-methylcyclopropene （1-MCP） treatment on fruit firmness and metabolites related to fruit softening in Mopan persimmon. Results showed that in comparison with cold storage, CFPS not only effectively reduced ethene production and delayed the losses of fruit firmness, but also significantly inhibited the activities of polygalacturonase （PG）, cellulase （Cx） and amylase, suppressed the increase in water soluble pectin （WSP） and delayed softening. 1-MCP in combination with CFPS was more effective than single CFPS in maintaining the firmness, and inhibiting the activities of PG, Cx and amylase, providing a more suitable way to maintain the firmness of Mopan persimmon.

关 键 词：磨盘柿 1-甲基环丙烯 冰温贮藏 硬度 软化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]