1-MCP处理对苹果采后常温贮藏品质的影响  

Effect of 1-Methylcyclopropene Treatment on Postharvest Quality of Apple Fruit Stored at Ambient Temperature

作　　者：王云香[1] 张亚楠[1] 曲桂芹[1] 翟百强[1] 罗云波[1] 傅达奇[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2016年第16期280-285,共6页Food Science

基　　金：国家高技术研究发展计划(863计划)项目(2012AA101702)

摘　　要：以‘红富士’和‘黄元帅’两个品种苹果为实验材料,研究1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理后苹果在20℃常温贮藏条件下果实品质的变化,探讨1-MCP对短期贮藏苹果品质的影响。结果表明,与对照相比,1μL/L 1-MCP处理对‘红富士’和‘黄元帅’苹果的质量损失率、硬度及可溶性固形物含量无显著影响(P>0.05);处理组可滴定酸含量在7 d后显著高于对照组(P<0.05);‘红富士’苹果1-MCP处理在14 d后可以延缓p H值上升,而‘黄元帅’处理组7 d后即可延缓p H值升高;1-MCP处理对‘红富士’VC含量无显著影响(P>0.05),而‘黄元帅’中1-MCP组VC含量在第1天开始即显著高于对照组(P<0.05)。由此可见,1-MCP处理对不同品种苹果不同品质指标的影响不同。“Fuji” and “Golden Delicious” apples were used to investigate the effect of 1-methylcyclopropene （1-MCP）treatment on fruit quality during a short-term storage at room temperature. The results showed that, 1 μL/L 1-MCP treatmenthad no significant influences on weight loss ratio, firmness and soluble solid content in both apple cultivars. However,the titratable acid contents in treated fruits were significantly higher than those of control after 7 days of storage. 1-MCPtreatment retarded the increase in the pH value of “Fuji” apples after 14 days, while for “Golden Delicious” apples, the delayoccurred after 7 days. 1-MCP treatment had no significant effect on vitamin C （VC） content in “Fuji” apples, but for “GoldenDelicious” apples VC contents were significantly higher in 1-MCP treated apples than in the control ones. These resultsindicated that 1-MCP treatment had different effects on the fruit quality of different apple varieties.

关 键 词：1-甲基环丙烯 苹果 常温贮藏 采后品质 

分 类 号：TS205.9[轻工技术与工程—食品科学]