1-MCP处理对采后库尔勒香梨货架期品质及生理的影响  

Effect of 1–MCP treatment on qualities of Korla fragrant pear fruit during shelf-life

作　　者：杨玉荣[1] 赵晓敏[1] 李芸[1] 袁峰[1] 程俊嘉 李学文[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《食品科技》2015年第5期37-41,共5页Food Science and Technology

基　　金：国家自然基金项目(31360418);"十二五"国家科技计划项目(2011BAD27B01);自治区研究生创新项目(XJGRI2014080)

摘　　要：以新疆库尔勒香梨为试验材料,采用1-甲基环丙烯（1-MCP）处理,研究其对库尔勒香梨货架期品质及生理的影响,探讨1-MCP处理对库尔勒香梨货架期的保鲜效果,为延长香梨的货架期提供理论依据。库尔勒香梨经体积浓度为1μL/L 1-MCP处理后,放置在室温（20±1）℃、80%~85%RH的条件下,定期取样测定其硬度、可溶性固形物、Vc含量、叶绿素、色度角、失重、呼吸强度、乙烯释放、细胞膜透性的变化。结果表明：在货架期间1-MCP处理能够较好保持香梨硬度、可溶性固形物含量、Vc含量;能够抑制香梨果皮叶绿素分解、色度角下降以及失重率的上升;延迟呼吸高峰的出现,降低乙烯释放量、细胞膜透性的增大。Korla fragrant pear were used as test materials to study the postharvest quality and physiology in pear friuts. The pears were treated with 1 μL/L 1-MCP for 24 h and then stored at（20±1） ℃, RH 80%~85%, then firmness, soluble soild content（SSC）, Vc content, chlorophyll of pericarp, hue-angle, ethylene release, respiration, weight-loss rate, relative conductive were measured. The result showed that the 1-MCP treatment can maintain firmness, SSC, Vc content; restrain chlorophyll of pericarp to decompose, hue-angle to decline, ethylene release and delay the peak of respiration; reduce weightloss rate, relative conductive. Arrive at the conclusion that 1-MCP treatment can improve quality of Korla fragrant pear during shelf-life.

关 键 词：库尔勒香梨 1-MCP 货架期 品质 生理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]