不同复合保鲜剂处理对青椒采后贮藏品质的影响  

Effects of Different Combined Preservatives on Quality of Green Pepper during Postharvest Storage

作　　者：冯春婷 陶永清[1] 董成虎 纪海鹏 张娜 张学杰[4] 陈存坤 FENG Chun-ting;TAO Yong-qing;DONG Cheng-hu;JI Hai-peng;ZHANG Na;ZHANG Xue-jie;CHEN Cun-kun(Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China;National Engineering Technology Research Center for Preservation of Agricultural Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China;Tianjin National Preservation of Agricultural Products Productivity Promotion Co., LTD., Tianjin 300384, China;Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China)

机构地区：[1]天津商业大学天津市食品与生物技术重点实验室,天津300134 [2]国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [3]天津国嘉农产品保鲜生产力促进有限公司,天津300384 [4]中国农业科学院蔬菜花卉研究所,北京100081

出　　处：《食品研究与开发》2019年第19期95-99,共5页Food Research and Development

基　　金：十三五重点研发项目(2016YFD0400903-05、2018YFF0213605-2);天津市林果现代产业技术体系创新团队(ITTFPRS2018009);天津市科技计划项目(17YFYZCG00010);天津市自然科学基金青年项目(16JCQNJC14800);天津市农业科技成果转化与推广项目(201701100、201602090);天津市农业科学院院长基金(17014、17012);贵州省科技计划项目(黔科合成果[2016]4035号)

摘　　要：以青椒为试材,选取1-甲基环丙烯(1-methylcyclopropene,1-MCP)、SO2保鲜剂、乙烯吸收剂3种保鲜剂,通过两两组合的形式(1-MCP+SO2保鲜剂、1-MCP+乙烯吸收剂和SO2保鲜剂+乙烯吸收剂)对青椒进行处理,测定贮藏期间青椒的品质和生理相关指标。结果表明,1-MCP+SO2保鲜剂处理组保鲜效果较好,贮藏20d后,青椒果实还原糖含量、VC含量、可滴定酸含量和叶绿素含量分别高于对照组15.17%、20.36%、16.32%、5.68%,且对照组青椒果实的失重率、腐烂率和乙烯呼吸速率分别是1-MCP+SO2保鲜剂处理组的2.7、2.9、1.8倍,可见3种保鲜剂组合对青椒还原糖含量、VC含量、可滴定酸含量和叶绿素含量的下降均有抑制作用,并且可降低青椒果实的失重率、腐烂率和乙烯生成速率。Green pepper was selected as the test material, and three preservatives,1-methylcyclopropene(1-MCP), SO2 preservative and ethylene absorbent, were adopted in the form of pair-pair-combination(1-MCP+SO2 preservative, 1-MCP+ethylene absorbent and SO2 preservative+ethylene absorbent). The green pepper was treated to determine the quality and physiological indexes during storage. The results showed that the 1-MCP+SO2 preservative treatment group had better preservation effect. After storage for 20 days, the reducing sugar content, VC content, titratable acid content and chlorophyll content of green pepper fruits were higher than that of the control group by 15.17 %, 20.36 %, 16.32 % and 5.68 %, respectively. And the weight loss rate, decay rate and ethylene respiration rate of green pepper fruits in the control group were 2.7, 2.9 and 1.8 times higher than those in the 1-MCP+SO2 preservative group, respectively. It could be seen that the combination of three kinds of preservatives can inhibit the reduction of reducing sugar content, VC content, titratable acid content and chlorophyll content of green pepper, and can reduce the weight loss rate, decay rate and ethylene production rate of green pepper fruit.

关 键 词：青椒 复合保鲜剂 1-甲基环丙烯(1-MCP) SO2保鲜剂 乙烯吸收剂 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]