不同保鲜剂对贵长猕猴桃后熟品质的影响  

Effects of Different Preservatives on Post-ripening Quality of ’’Gui Chang’’ Kiwifruit

作　　者：曹森[1] 李江阔 张鹏 尹连兵 王红 江彤 罗冬兰 CAO Sen;LI Jiang-kuo;ZHANG Peng;YIN Lian-bing;WANG Hong;JIANG Tong;LUO Dong-lan(Guiyang University,Guiyang 550005,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]贵阳学院,贵阳550005 [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50-56,共7页Packaging Engineering

基　　金：贵阳市财政支持贵阳学院学科与硕士点建设项目(SH-2019);贵州省高等学校大学生创新创业训练计划(2018520839);贵阳市科技计划(筑科合同[2019] 5-2号)

摘　　要：目的研究1-甲基环丙烯(1-MCP)结合生物保鲜剂处理对贵长猕猴桃后熟品质及相关酶活性的影响。方法以“贵长”猕猴桃为实验材料,采用3种处理方法(1-MCP;1-MCP+乳酸链球菌素(Nisin);1-MCP+纳他霉素(Nata))对贵长猕猴桃进行常温(20±1)℃货架期保鲜研究,并与对照组(CK)相比较,研究不同处理方法对贵长猕猴桃生理品质变化特性的影响。结果采用1-MCP结合生物保鲜剂的处理方法能够延缓贵长猕猴桃的生理代谢水平,推迟果实的衰老进程。其中1-MCP结合纳他霉素处理方法有利于延缓果实腐烂率的上升,降低果实丙二醛(MDA)含量、呼吸强度和乙烯生成速率,抑制贵长猕猴桃硬度、Vc含量和还原糖含量的下降,促进果实固酸比的下降,保持果实超氧化物歧化酶(SOD)、多聚半乳糖醛酸酶(PG)和过氧化物酶(POD)的活性。结论采用1-MCP结合纳他霉素的处理方法对贵长猕猴桃后熟品质的影响最显著,能够降低果实货架期间的代谢水平,维持贵长猕猴桃的后熟品质。The work aims to study the effect of 1-methylcyclopropylene(1-MCP)and bio-preservatives on the after-ripening quality and related enzyme activities of Guichang actinidia chinensis.With"Guichang"actinidia chinensis as research material,three treatments(1-MCP;1-MCP+Nisin;1-MCP+Nata)and CK were used to preserve Guichang actinidia chinensis at(20±1)℃during its shelf life,and the effects of different treatment methods on the variation characteristics of physiological quality of Guichang actinidia chinensis were studied.1-MCP and bio-preservatives could delay the physiological metabolism level of Guichang actinidia chinensis and postpone the aging process of fruit.The combination of 1-MCP and natamycin was beneficial to postponing the increase of fruit rot rate,reducing the malondialdehyde(MDA)content,respiration intensity and ethylene production rate,inhibiting the decline of firmness,vitamin C content and reducing sugar content of Guichang actinidia chinensis,promoting the decrease of fruit ratio of sugar to acid,and maintaining the activities of superoxide dismutase(SOD),polygalacturonase(PG)and peroxidase(POD).The effect of 1-MCP and natamycin on the after-ripening quality of Guichang actinidia chinensis is the most significant,which can reduce the metabolic level during shelf life and maintain the after-ripening quality of Guichang actinidia chinensis.

关 键 词：猕猴桃 生物保鲜剂 后熟品质 衰老生理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]