不同处理对磨盘柿采后生理和货架品质的影响  

Effects of Different Treatments on Postharvest Physiology and Shelf Quality of Mopan Persimmon

作　　者：魏宝东[1] 康丹丹 张鹏 李江阔 WEI Bao-dong;KANG Dan-dan;ZHANG Peng;LI Jiang-kuo(School of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384,China)

机构地区：[1]沈阳农业大学食品学院,沈阳110866 [2]国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《包装工程》2019年第19期24-33,共10页Packaging Engineering

基　　金：国家重点研发计划(2018YFD0401303);广西科技基地和人才专项(桂科AD17129011)

摘　　要：目的在常温条件下,研究1-MCP与高浓度CO2脱涩处理方式对柿果实采后生理和货架品质的影响。方法以磨盘柿为实验材料,选用体积分数85%~90%的CO2对柿果脱涩24h,1.0μL/L浓度的1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理,探究不同处理方式(CO2脱涩、1-MCP处理后CO2脱涩、1-MCP与CO2脱涩同时处理)对柿果呼吸强度、乙烯生成速率、颜色、质地、营养物质(TSS,TA,Vc)含量和挥发性气体成分的影响。结果在货架期内,与CO2脱涩(CK)相比较,1-MCP处理后脱涩可以有效降低柿果呼吸强度,抑制乙烯生成速率,延缓柿果色泽的改变,延缓柿果在货架期间硬度和脆性的下降速率,使果实的营养物质(TSS、TA及Vc含量)维持在较高水平,有效减缓了挥发性香气成分的减弱。实验结果进一步表明,与CK组相比,1-MCP与CO2脱涩同时处理技术加速了果实的成熟软化,且贮藏后期差异显著(P<0.05)。结论柿果经1-MCP处理之后再进行高浓度CO2脱涩不仅可以如期脱涩,而且还具有较好的保脆、保鲜效果,延长了柿果的货架期,所以相较于其他2个处理组,1-MCP处理后再脱涩组果实的货架品质最佳。The work aims to study the effects of 1-MCP and high-concentration CO2 deastringency treatment on postharvest physiology and shelf quality of persimmon fruits at ambient temperature.With Mopan Persimmon as experimental material,85%~90%(volume fraction)CO2 was selected for deastringency of persimmon fruits for 24 h,and the persimmon was also subject to 1.0μL/L(concentration)1-methylcyclopropene(1-MCP)treatment,to explore the effects of different treatments(CO2 deastringency,CO2 deastringency after 1-MCP treatment,1-MCP and CO2 deastringency at the same time)on the respiratory intensity,ethylene production rate,color,texture,nutrients(TSS,TA,Vc)and composition of volatile gas of persimmon fruits.During shelf life,compared with CO2 deastringency(CK),the deastringency after 1-MCP treatment could effectively reduce the respiratory intensity of persimmon fruit,inhibit the ethylene production rate,delay the change of persimmon fruit color and the decline rate of hardness and crispness of persimmon fruits during shelf life,maintain the nutrients(TSS,TA and Vc contents)of the fruits at a higher level,and effectively slow down the weakening of volatile aroma components.The experimental results further showed that,compared with CK,the simultaneous treatment of 1-MCP and CO2 deastringency accelerated the ripening and softening of fruits,and the difference was significant in the later storage period(P<0.05).The persimmon fruits subject to high-concentration CO2 deastringency after 1-MCP treatment can not only achieve deastringency as scheduled,but also have better crispness retention and freshness preservation,which extends the shelf life of persimmon fruits.Therefore,compared with the other two groups,high-concentration CO2 deastringency after 1-MCP treatment has the best shelf quality.

关 键 词：磨盘柿 货架期 1-MCP 脱涩 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]