常温不同时期1-MCP处理对苹果贮后货架生理品质的影响  

Effect of 1-MCP treatment in different storage time on the quality of apple fruits at room temperature

作　　者：刘玲[1] 刘畅[1] 李江阔[2] 张鹏[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：《食品与发酵工业》2014年第9期209-214,共6页Food and Fermentation Industries

基　　金：国家科技支撑计划资助项目(NO.2012BAD38B01)

摘　　要：富士苹果采后常温下放置0、5、10 d后进行1-MCP处理,以研究常温不同时期1-MCP处理对富士苹果货架期生理品质的影响。结果表明:1-MCP处理显著延长了货架期,降低了果梗褐变率和腐烂率,维持了较高的可溶性固形物和可滴定酸含量,显著抑制了果实的呼吸强度和乙烯生成速率的增加,并延缓了果皮脆性、果肉平均硬度的下降,有效抑制果实品质的下降。结果还显示:1-MCP的作用效果随着1-MCP处理时期的延迟而下降,在采后10 d处理的效果低于0 d和5 d处理。因此,富士苹果采后应尽快采用1-MCP处理,常温下不超过5d为好。Fuji apples placed at room temperature for 0 d, 5 d, 10 d, and treated by 1-MCP after picking. The effect of different time of 1-MCP treatment on the physiological quality of Fuji apple during shelf life was studied. The result showed that 1-MCP treatment significantly prolonged the shelf life and reduced the rate of browning and decay rate , maintained higher soluble solids and titratable acidity content, significantly reduced respiration intensity and ethylene release rate, delayed the decreases of peel strength, peel brittle and flesh average hardness, effectively in- hibited fruit quality decreases. The result also showed that the effect of 1-MCP treatment was weaker at later time treatment , 10 d ＇ s treatment was worse than 5 d and 0 d. Therefore, Fuji apples should be treated by 1-MCP right after being picked, or better within 5 days at room temperature.

关 键 词：1-MCP 富士苹果 处理时间 生理品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]