1-MCP处理对无核白葡萄销地低温贮藏效果的影响  

Effect of 1-MCP Treatment on Hypothermia Storage Quality of Thompson Seedless Grapes at Sales Site

作　　者：王宁[1] 邓冰[2] 李珍[1] 陈计峦[1] 李志文[2,3] 闫师杰[2,3] 

机构地区：[1]石河子大学,石河子832003 [2]天津农学院,天津300384 [3]天津市农副产品深加工技术工程中心,天津300384

出　　处：《包装工程》2015年第9期48-53,共6页Packaging Engineering

基　　金：农业部公益性行业(农业)科研专项(201303075)

摘　　要：目的研究1-甲基环丙烯（1-MCP）不同处理时间对采后无核白葡萄销地低温贮藏生理及品质的影响。方法新疆无核白葡萄经冷链（1~6℃）运输到达销地后,在5℃低温下采用体积分数为1.0×10-6的1-MCP进行不同时间（24 h和48 h）熏蒸处理,置于0℃下贮藏,定期测定其相关生理指标。结果2种不同1-MCP处理时间均能有效减少葡萄贮藏期间的落粒率、腐烂率、果梗褐变指数,延缓可溶性固形物、可滴定酸含量的下降,保持果实品质,其中48 h的1-MCP处理效果更好。结论在5℃低温下1-MCP处理无核白葡萄48 h能够有效抑制葡萄生理代谢并保持果实较好品质。The effect of different 1-MCP fumigation time on the physiology and storage quality of Thompson Seedless grapes stored at low temperature at the sales site was studied. Xinjiang Thompson Seedless grapes were transported at 1~ 6 ℃ to the sales site and treated by 1-MCP（concentration： 1.0×10^-6, fumigation time： 24,48 h） at 5 ℃, then stored at 0 ℃, and the related physiological indicators were measured at regular time intervals. The results showed that the two different 1-MCP fumigation time treatments could both reduce the thresh rate, decay rate and stem browning index of the grapes, delay the decline of total soluble solids and titratable acid content, and keep the quality of the fruits. The effect of 48 h treatment was better. In conclusion, the 1-MCP treatment at 5 ℃ for 48 h could effectively inhibit postharvest physiological metabolism and maintain a good quality of Thompson Seedless grapes.

关 键 词：无核白葡萄 1-MCP 低温处理 销地 生理 

分 类 号：TS206[轻工技术与工程—食品科学]