水杨酸和1-甲基环丙烯处理对赛买提杏冷藏后货架期品质的影响  

Effect of SA and 1-MCP treatment on quality of the colded apricot(Saimaiti) fruits during shelf-life

作　　者：吴芳[1] 周江[1] 朱尤可 刘腾飞[1] 朱璇[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》2016年第3期52-57,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31460414)

摘　　要：以绿熟期新疆赛买提杏为试验材料,分别对杏果实采用0.01 g/L SA（Salicylic acid,SA）以减压渗透方式处理,1.0μL/L的1-甲基环丙烯（1-MCP）熏蒸24 h,以不做处理果实作为对照,各处理组果实均置于4℃、90%-95%RH的冷库贮藏35 d后移至（20±2）℃贮藏,模拟果实货架期,定期测定各处理组杏果实在货架期间的失重率、硬度、可溶性固形物、可滴定酸、叶绿素、细胞膜透性以及呼吸强度、乙烯释放量和商品率。研究结果显示,SA和1-MCP均可不同程度抑制货架期杏果实的失重率、细胞膜透性、呼吸强度和乙烯释放量,延缓果实硬度、可滴定酸、叶绿素和果实商品率的下降,但是各处理组间可溶性固形物变化不显著,且1-MCP处理效果优于SA。Xinjiang apricot fruit（Saimaiti） in green ripe stage were treated with 0.01 g/L salicylic acid by vacuum infiltration,1.0 μL/L 1-MCP by fumigation for 24 h and stored at（20±2） ℃ during shelf-life after storage at 4 ℃ and 90%-95% relative humidity for 35 days and without any treatment of apricot fruit as the control.The weightlessness rate,firmness,soluble solids content,titratable acidity,chlorophyll content,cell membrane permeability,respiration rate,ethylene production,commodity rate of the apricot fruit were determined regularly during shelf-life.The results showed the weightlessness rate,cell membrane permeability,respiration rate and ethylene production in the treated apricot fruit were inhibited than those of the control during shelf-life,while the decrease of the firmness,titratable acidity,chlorophyll and commodity rate were also delayed by SA and 1-MCP treatment,but soluble solids was little changed and the effects of 1-MCP were more obvious.

关 键 词：杏果实 水杨酸 1-甲基环丙烯 货架期 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]