不同处理对“新疆早黄”无花果采后生理的影响  

Effects of Different Treatments on Postharvest Physiology of‘Xinjiang Zaohuang'Fig Fruits

作　　者：白友强 许建[2] 廖亮 谢季云 赵晓敏 李学文 BAI You-qiang;XU Jian;LIAO Liang;XIE Ji-yun;ZHAO Xiao-min;LI Xue-wen(Culinary Art Department,Qingdao Vocational and Technical College of Hotel Management,Qingdao 266000,China;Garden Science and Technology College,Xinjiang Agricultural Vocational Technical College,Changji 831100,China;College of Food Science and Pharmacy,Xinjiang Agricultural University,Urmuqi 830052,China)

机构地区：[1]青岛酒店管理职业技术学院烹饪学院,山东青岛266000 [2]新疆农业职业技术学院园林科技学院,新疆昌吉831100 [3]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《保鲜与加工》2018年第5期32-36,共5页Storage and Process

基　　金：新疆农业大学校前期资助项目(XJAU201224)

摘　　要：以"新疆早黄"无花果为试材,在温度0~2℃,相对湿度(RH)80%~85%的环境下分别采用不同浓度1-MCP(0.5、1.0μL/L)或Cl O2(5、10μL/L)熏蒸处理12 h,并在相应环境下贮藏,研究不同浓度1-MCP或Cl O2处理对无花果采后生理的影响。结果表明:与对照组相比,1-MCP或Cl O2处理均能够推迟无花果呼吸高峰和乙烯释放高峰的出现时间,降低呼吸高峰和乙烯释放高峰,保持较好的超氧化物歧化酶(SOD)、过氧化物酶(POD)及过氧化氢酶(CAT)活性,抑制丙二醛(MDA)的累积,其中1.0μL/L1-MCP处理组效果最好。The fig fruits of ‘Xinjiang Zaohuang＇ were treated with different concentrations of 1-MCP（0.5, 1.0 μL/L）or ClO2（5, 10 μL/L） for 12 h at 0-2 ℃ and 80%-85% relative humidity respectively, and the effects of different treatments of 1-MCP or ClO2 on postharvest physiology of fig fruits were investigated. The results suggested that,compared with the control group, both treatments could delay the peaks of respiration and ethylene release in figs,reduce the respiration peak and ethylene release peak, maintain good activities of SOD, POD and CAT enzymes,inhibit the accumulation of MDA, and 1.0 μL/L 1-MCP treatment showed the best effect.

关 键 词：无花果 1-MCP CLO2 采后生理 

分 类 号：S609.3[农业科学—园艺学]