1-MCP处理对亚特猕猴桃冷藏期生理特性及品质的影响  

Effect of 1-MCP on Physiology Characteristics and Quality of Yate Kiwifruit in Cold Storage

作　　者：马婷[1] 任亚梅[1] 庞荣[1] 陈文敏[1] 张艳宜[1] 李维妮[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品学报》2016年第11期145-153,共9页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以亚特猕猴桃为试材,研究在(0.5±0.5)℃下冷藏130 d,不同含量1-MCP处理(0,0.2,0.6,1.0μL/L)对其生理特性及品质的影响,得出较优的处理浓度。结果表明:1-MCP处理的正效应:0.2,0.6μL/L和1.0μL/L 1-MCP处理分别使冷藏期延长22%,44%和22%,均可降低果实的失重、呼吸强度及乙烯释放速率,延迟呼吸高峰的出现,抑制硬度和SSC的增加,对可滴定酸含量无显著影响,使果实保持较高的水分,其中0.2μL/L和0.6μL/L 1-MCP处理可减少果实的腐烂。负效应:0.2μL/L 1-MCP处理可加速冷藏70 d内果实软化;1.0μL/L 1-MCP处理加剧腐烂;总体上3个浓度1-MCP处理会降低果实色素及VC含量。主成分分析表明,1-MCP处理对果实色泽影响较大;随着贮藏期的延长,果实SSC、固酸比和硬度发生明显变化。0.6μL/L 1-MCP处理的保鲜效果最好。Yate kiwi were studied the effect of different concentrations of 1-MCP（0,0.2,0.6,1.0 μL/L）on quality as well as physiological characteristics, while the fruits were stored at（0.5±0.5） ℃ within 130 d, aiming to find a optimum concentration. Results showed that 0.2, 0.6 and 1.0 μL/L 1-MCP treatment could significantly inhibit the firmness declining, respectively, extended cold storage period 22%, 44% and 22% compared with the control. 0.2 and 0.6 μL/L 1-MCP treatment could reduce decay. Three concentrations of 1-MCP treatment reduced the weight loss, respiration and ethylene release rate, and delayed time to respiration peaks. 1-MCP treatment also inhibited SSC increasing and had no significant effect on the titratable acid content. Meanwhile, moisture content were maintained highly in the treatment.However, 0.2 μL/L 1-MCP treatment accelerated softening of fruit during 70 d, 1.0 μL/L 1-MCP treatment increased decay of fruit. Overall, fruit treated by 1-MCP had less pigment and VC than the control. According to principal component analysis, 1-MCP treatment had great impact on fruit color. During the storage, SSC, SSC/TA and hardness changed significantly. Therefore, three concentrations of 1-MCP treatment could prolong the storage period of Yate kiwi, 0.6 μL/L1-MCP treatment was favorable for keeping freshness.

关 键 词：亚特 1-甲基环丙烯 冷藏 生理特性 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]