纸片型1-MCP处理对安溪油柿果实采后生理和贮藏品质的影响  

Effect of 1-Methylcyclopropene Treatment on Postharvest Physiology and Storage Quality of Anxi Persimmon Fruit

作　　者：王慧 陈燕华 林河通 陈艺晖 林艺芬 WANG Hui;CHEN Yanhua;LIN Hetong;CHEN Yihui;LIN Yifen(Institute of Postharvest Technology of Agricultural Products,College of Food Science, Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院,农产品产后技术研究所,福建福州350002

出　　处：《食品科学》2018年第21期253-259,共7页Food Science

基　　金：“十一五”国家科技支撑计划项目(2007BAD07B06);福建省财政厅科技项目(KLe16H01A;KLe16002A);福建农林大学高水平大学建设项目(612014042)。

摘　　要：研究了纸片型1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对安溪油柿果实采后生理和贮藏品质的影响。采后安溪油柿果实用1.35μL/L的1-MCP处理12 h后,在(20±1)℃、相对湿度85%下贮藏。结果表明:与对照相比,1-MCP处理能有效降低采后安溪油柿果实呼吸强度;抑制果实表面色度a*值、b*值、C*值、L*值和色调角h的变化,抑制果皮叶绿素含量下降和类胡萝卜素含量上升,降低果实转红指数,并保持较好的果实外观色泽;此外,1-MCP处理能保持较高的果实硬度及可溶性固形物、可滴定酸、总糖、蔗糖、还原糖质量分数和VC、单宁含量,减少果实质量损失。因此认为,1.35μL/L纸片型1-MCP处理可有效延缓采后安溪油柿果实后熟衰老、改善果实贮藏品质。The effect of treatment with 1-methylcyclopropene(1-MCP)on the postharvest physiology and storage quality of Anxi persimmon(Diospyros kaki L.f.cv.Anxi)fruit was investigated.The fruit were treated with 1.35μL/L 1-MCP for 12 h,and stored at(20±1)℃and 85%relative humidity.The results showed that compared with the control fruit,1-MCP treatment effectively reduced the respiration intensity,inhibited the change in the chromaticity values of a*,b*,C*and L*and hue angle(h)of the fruit surface,inhibited the decrease of chlorophyll content and the increase of carotenoid content in pericarp,and reduced the increase of red index,thus maintaining better color appearance.In addition,1-MCP treatment maintained higher fruit firmness and higher contents of total soluble solid,titratable acid,total sugars,sucrose,reducing sugar,vitamin C and tannin.Moreover,1-MCP treatment reduced fruit mass loss.Therefore,it can be concluded that 1.35μL/L 1-MCP treatment can delay fruit ripening and senescence,as well as improve the quality of Anxi persimmon during postharvest storage.

关 键 词：安溪油柿 果实 1-甲基环丙烯 采后生理品质 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S665.2[轻工技术与工程—食品科学与工程]