1-MCP处理对库尔勒香梨采后果皮蜡质变化的影响  

Effect of 1-Methylcyclopropene Treatment on Postharvest Changes in Epicuticular Wax of Korle Fragrant Pear Fruits during Ambient Temperature Storage

作　　者：赵晓敏[1] 杨玉荣[1] 李建鲲 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,新疆乌鲁木齐830052 [2]新疆昌吉州畜牧局,新疆昌吉831100

出　　处：《食品科学》2015年第18期262-266,共5页Food Science

基　　金：新疆自治区研究生创新项目(XJGRI2014080);国家自然科学基金面上项目(31360418);"十二五"国家科技支撑计划项目(2011BAD27B01)

摘　　要：以库尔勒香梨为实验材料,采用1-甲基环丙烯（1-methylcyclopropene,1-MCP）处理,研究其在库尔勒香梨常温贮藏过程中对果皮蜡质含量及超微结构的影响,探讨1-MCP处理对库尔勒香梨油渍化及衰老的影响。库尔勒香梨经1μL/L 1-MCP处理后,放置在室温（20±1）℃、80%～85%相对湿度的条件下,对香梨表皮油渍化程度、蜡质含量和蜡质超微形态结构进行测定。结果表明：常温贮藏条件下,随着贮藏时间的延长,库尔勒香梨果皮蜡质含量不断增加,果皮油渍化程度加深;果皮蜡质超微形态处于动态变化过程,蜡质颗粒不断进行融合;1-MCP处理能在一定程度上抑制果皮油渍化的发生,能较好地延缓果皮蜡质含量的上升。果皮油渍化的发生规律为：最先发生在萼部,后扩大至赤道部位,最后发生在梗部。1-MCP可能是通过抑制果皮蜡质超微结构变化从而延缓库尔勒香梨采后衰老。The present study investigated the effect of 1-methylcyclopropene（1-MCP） treatment on epicuticular wax content and wax morphology of Korle fragrant pear during storage at room temperature. The effect of 1-MCP treatment on epicuticular wax greasiness and fruit senescence was examined as well. Korle fragrant pear was treated with 1-MCP at 1 μL/L and then stored at（20 ± 1） ℃ and relative humidity（RH） of 80%–85%. Epicuticular greasiness, wax content and morphology were measured regularly. The results showed that epicuticular wax content and greasiness increased with the extension of storage time; meanwhile, epicuticular wax morphology was changed due to the integration of wax platelets. 1-MCP treatment could inhibit the changes of epicuticular wax greasiness and wax content to some extent. The greasiness of epicuticular wax was found firstly near the calyx, then on the equatorial location, and finally on the carpopodium. 1-MCP had a negative effect on greasiness and delayed senescence through altering epicuticular wax morphology.

关 键 词：库尔勒香梨 1-甲基环丙烯 蜡质 油渍化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]