1-MCP对‘西州密25号’果实硬度、可滴定酸和SOD活性的影响  

Effect of 1-MCP on fruit hardness, titratable acid and SOD activity of ‘Xizhoumi No.25' during storage

作　　者：张少伟[1] 李桂荣[2] 郭卫丽[2] 连艳会 耿新丽 计燕 

机构地区：[1]河南农业职业学院,河南中牟451450 [2]河南科技学院园艺园林学院,河南新乡453003 [3]新疆鄯善葡萄瓜果研究所,新疆鄯善838200 [4]郑州市人民公园,郑州450012

出　　处：《中国瓜菜》2017年第9期17-20,50,共5页China Cucurbits And Vegetables

基　　金：国家自然科学基金(31401876);河南省科技计划项目(152300410094);河南省高等学校重点科研项目计划(16A210003)

摘　　要：为了研究1-MCP对厚皮甜瓜‘西州密25号’采后的保鲜效果,筛选最佳贮藏保鲜条件,采用不同浓度1-MCP(0、0.5、1.0、1.5μL·L^(-1))处理和不同温度(0、5、25℃)条件贮藏,分别测定处理后0、6、12、18、24、30 d的果实硬度、可滴定酸含量和超氧化物歧化酶(SOD)活性。结果表明,各处理下‘西州密25号’果实硬度和可滴定酸含量随着贮藏时间的延长,整体呈下降趋势,而SOD酶活性则随着贮藏时间的延长呈先升高后降低的趋势。处理30 d,对照在25、5、0℃条件下的果实硬度分别为5.4、6.1、6.2 kg·cm^(-2),降幅为43.16%、34.73%和35.79%;果实可滴定酸含量分别为0.008%、0.012%和0.010%,降幅为68.21%、51.65%和60.31%;SOD酶活性分别为27.245、38.267、28.291 U·g^(-1)。0.5μL·L^(-1)1-MCP处理的果实硬度分别为7.3、8.0、7.9 kg·cm^(-2),降幅分别为23.16%、15.79%和16.84%;可滴定酸含量分别为0.014%、0.0172%和0.018%,降幅分别为44.01%、31.55%和28.01%;SOD酶活性分别为40.081、65.088、55.057 U·g^(-1)。0.5μL·L^(-1)1-MCP处理的甜瓜各指标显著高于对照,5℃贮藏条件显著优于25℃和0℃。‘西州密25号’0.5μL·L^(-1)1-MCP处理后在5℃条件贮藏综合效果最好。Muskmelon is one of the most of popular fruit in summer. It is important to prolong the shelf time for product value. Three different concentrations （0.5, 1.0, 1.5, 0 μL· L-1） of 1-MCP were used in ＇Xizhoumi No. 25＇ at room temperature （20~ 1~C） for 24 h, -then turn into 25, 5, 0℃ storage. The change of fruit hardness, SOD and titratable acid were measured every six days. The treatment of 0 μL·L- 1-MCP is considered as control. The result showed that 1-MCP could obviously delay the ripeness and senescence of muskmelon to keep the appearance, quality and flavor during storage. When treat with 30 d, the fruit hardness of control in 25, 5, 0℃ is 5.4, 6.1, 6.2 kg. cm-2 respectively, and the descend range is 43.16%, 34.73%, 35.79% respectively, and the fruit titratable acid content is 0.008%, 0.012%, 0.010%, and the descend range is 23.16%, 15.79%, 16.84%, and the SOD activity is 27.245, 38.267, 28.291 U. g-1 separately. Meanwhile, when treat with 30 d and 0.5 μL·L-1 1-MCP, the fruit hardness in 25, 5, 0℃ is 7.3, 8.0, 7.9 kg·cm-2 respectively, and the descend range is 23.16%, 15.79%, 16.84% respectively, and the fruit titratable acid content is 0.014%, 0.0172%, 0.018%, and the descend range is 44.01%, 31.55%, 28.01%, and the SOD activity is 40.081, 65.088, 55.057 U· g-1 respectively. Treatment with 0.5 μL·L-1 1- MCP and 5℃ is the best way for maintaining fruit hardness, slowing the changes of SOD activity and titratable acid content.

关 键 词：厚皮甜瓜 1-MCP 贮藏 保鲜 

分 类 号：S652[农业科学—果树学]