1-MCP及物流方式对芒果货架品质及软化酶活性的影响  

Influence of 1-MCP and Transportation on the Quality and Softening Enzyme Activity of Mangoes

作　　者：颜廷才[1] 王云舒[1] 史学群[2] 徐祥彬[2] 张鹏[3] 李江阔[3] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]海南大学食品学院,海南海口570228 [3]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：《食品科学》2016年第6期231-236,共6页Food Science

基　　金：“十二五”国家科技支撑计划项目(2015BAD16B09);天津市科技支撑重点项目(15ZCZDNC00140)

摘　　要：为了探讨1-甲基环丙烯（1-methylcyclopropene,1-MCP）对芒果经不同物流运输后货架品质及软化酶活性的影响,以＂红玉＂芒果为试材,经1-MCP处理后进行运输包装,选用航空托运和快递空运两种物流方式从海南运至天津,测定不同处理芒果在常温货架期感官、质地、营养、生理及相关酶活性的变化规律。结果表明,经不同物流运输后的芒果在常温货架（25-28℃）条件下,1 μL/L 1-MCP处理能够较好地保持芒果的货架品质,抑制转黄指数和软化衰老程度的下降,延缓呼吸强度、乙烯释放量及多聚半乳糖醛酸酶（PG）和纤维素酶（CX）活性的上升,维持果实较好的可溶性固形物、可滴定酸及VC含量。不同物流运输处理比较分析得出,航空托运优于快递空运,其中果肉平均硬度、可溶性固形物、VC含量、乙烯释放量及CX活性等指标存在显著性差异。结果说明1-MCP结合航空托运是芒果电商的最佳采后处理方式。This study was executed to explore effects of 1-methylcyclopropene（1-MCP） and transportation on the quality and activities of softening enzymes of mangoes. ＂Hongyu＂ mangoes were packaged after 1-MCP treatment, sent via either air consignment or air express from Hainan to Tianjin. Changes in sensory index, texture, nutrition, physiology and related enzyme activities of mango during subsequent storage at room temperature（25–28 ℃） were examined. The results showed that 1 μL/L 1-MCP treatment maintained the quality better, inhibited the declines in yellowish index and the degree of softening, decreased the respiration rate, ethylene emission, slowed down the increase in the activities of poly galactose acid enzyme（PG） and cellulase（CX）, and maintained higher levels of sugar, titratable acidity and vitamin C in the fruits. Air consignment was better than air express. The average firmness, soluble solids, vitamin C, ethylene release, CX activity and other indicators displayed significant differences. In conclusion, 1-MCP combined with air consignment is the best choice to transport postharvest mango for online retailers.

关 键 词：芒果 1-甲基环丙烯 物流 品质 

分 类 号：S662.5[农业科学—果树学]