1-MCP处理对贮藏后西洋梨货架期品质的影响  

Effect of 1-MCP treatment on quality of Pyrus communis L.during shelf-life of storage

作　　者：侯玉茹[1] 李文生[1] 王宝刚[1,2,3] 苗飞[1] 石磊[1] 

机构地区：[1]北京市农林科学院林业果树研究所,北京100093 [2]果蔬农产品保鲜与加工北京市重点实验室,北京100097 [3]北京市落叶果树工程技术研究中心,北京100097

出　　处：《食品工业科技》2015年第20期335-338,共4页Science and Technology of Food Industry

基　　金：北京市科技专项(Z141105004414037);北京市农林科学院科技创新能力建设专项资助项目(KJCX20140205)

摘　　要：以西洋梨康佛伦斯和凯斯凯德两品种为试材,研究了1.0μL/L 1-MCP处理对两种西洋梨经低温贮藏后货架期间果皮颜色、果肉褐变、营养品质参数及酶活性的影响。结果表明,1-MCP处理降低了凯斯凯德果肉的褐变程度,延缓了康佛伦斯果皮的转黄。1-MCP处理延缓了西洋梨果实硬度和可滴定酸含量的下降,促进了果实在货架期间可溶性固形物和还原糖的积累,较好地保持了果实的品质及风味。同时,1-MCP处理能维持凯斯凯德较高的总酚和VC含量,并对抑制果实PPO活性和诱导果实POD活性有较好的效果。综上,1.0μL/L 1-MCP处理有效延缓西洋梨果实的衰老。Taking Pyrus communis L. cv. Cascade and Conference as the test materials,the effects of the treatment with 1.0 μL/L 1-MCP on peel color,flesh browning,quality parameters,nutritional parameters and enzymes activity of fruit during shelf-life after cold storage were studied. The results indicated that 1-MCP treatment could reduce the flesh browning of Pyrus communis L. cv. Cascade,and delay to yellow of peel of Pyrus communis L. cv. Conference. 1-MCP treatment could postpone the reductions in fruit hardness and titratable acid content. Thus,it preferably kept high quality and good flavor by promoting the accumulation of soluble solids and reducing sugar content during shelf-life. 1-MCP treatment could also maintain relatively high total phenols and Vc content of the fruits and had good effect on inhibiting PPO activity and inducing POD activity. In conclusion, 1.0 μL/L 1-MCP treatment could delay the fruit senescence process.

关 键 词：1-MCP 西洋梨 贮藏 货架 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]