1-甲基环丙烯、纳他霉素处理对富士苹果贮后货架品质和风味的影响  

Effects of 1-MCP and natamycin on quality and flavor change in different brix Fuji apple during ambient storage

作　　者：李鑫[1] 张鹏[2] 李江阔[2] 孔繁东[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]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：《食品与发酵工业》2016年第9期241-250,共10页Food and Fermentation Industries

基　　金：“十二五”国家科技支撑计划项目(2015BAD16B0903)

摘　　要：以不同糖度富士苹果为实验材料,研究1-甲基环丙烯(1-methylcyclopropene,1-MCP)(1μL/L)、纳他霉素(800 mg/L)对贮后常温货架期果实的贮藏品质和生理变化的影响,并利用电子鼻、顶空固相微萃取/气相色谱质谱联用(headspace solid phase micro-extraction/gas chromatography mass spectrometry,HS-SPME/GC-MS)对不同处理货架期间的苹果风味进行分析。结果表明:与对照组相比,利用1-MCP处理后2种糖度富士苹果较好地减缓了果实失重率增加和硬度的下降、保持了果实可滴定酸含量和可溶性固形物含量,同时抑制呼吸强度和乙烯生成速率的增加,有效地延缓果实衰老,1-MCP处理低糖度富士苹果保鲜效果更明显。而纳他霉素处理除减少果实的失重率外,其他指标均逊于1-MCP处理,但优于对照。电子鼻结合HS-SPME/GC-MS分析显示:高、低糖度富士苹果在贮后货架期线性判别式分析法(linear discriminant analysis,LDA)累计贡献率分别为91.19%、82.39%,低糖度富士苹果的3种处理在货架期内可以完全区分开,但高糖度苹果在货架20 d时纳他霉素处理与对照组有交叉,其中1-MCP处理与对照组椭圆距离最大;在整个货架期间1-MCP组中醛类物质中具有清香、果香味的反式-2-己烯醛相对含量最高,说明利用1-MCP保持了果实的品质以及风味。因此,不同处理对富士苹果保鲜效果比较,1-甲基环丙烯>纳他霉素>对照,且不同处理对低糖度的作用效果优于高糖度苹果。Different Fuji apple was used to study the effect of 1-MCP（ 1 μL / L） and Natamycin（ 800 mg / L）quality and physiological changes at room temperature after 4 ℃ storage. Electronic nose and headspace solid phase micro-extraction / gas chromatography mass spectrometry（ HS-SPME / GC-MS） were used to analyze the shelf life for apples with different treatments. The results showed that compared with the control group,Fuji apple with two Brix treated by 1-MCP reduced the speed of fruit weight and firmness loss,retained titratable acid content and TSS,and inhibited the increase of respiration and ethylene production rate,thus it is effectively delayed fruit senescence. Low sugar content apples treated by 1-MCP had a better effect on preservation. Except for reducing the fruit weight loss,apples treated by natamycin showed less effective than 1-MCP. Analysis with electronic nose and GC-MS showed that：LDA cumulative contribution rates of Fuji apples with high and low Brix during shelf life after storage were 91. 19%and 82. 39%. Three treatments on Fuji apple with low Brix could be separated completely during the shelf life,but high sugar content apples treated by natamycin had some similarities with the control group in 20 days of shelf life.Treatment by 1-MCP had maximum oval distance with control groups,and its relative amount of trans-2-hexenal with faint scent and fruit fragrance was the highest in aldehydes,which indicated use of 1-MCP could maintain fruit quality and flavor. Therefore,the order of the effect on preservation of Fuji apples with different treatments was 1-MCP natamycin control group,and the effect of different treatment on low sugar content apples was better than high sugar content apples.

关 键 词：富士苹果 1-甲基环丙烯(1-methylcyclopropene 1-MCP) 纳他霉素 不同糖度 品质与风味 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]