LAE和1-MCP联合处理在蟠桃常温货架贮藏中的应用  

Application of Integrated LAE and 1-MCP Treatment Enhancing the Shelf-life of Flat Peachesat Room Temperature

作　　者：陈山乔 孙志栋 史婷婷 诸惠芬 CHEN Shan-qiao;SUN Zhi-dong;SHI Ting-ting;ZHU Hui-fen(Ningbo Academy of Agricultural Sciences,Ningbo 315040,China;Agricultural and Rural Office of Mazhu Yuyao,Ningbo 315040,China)

机构地区：[1]宁波市农业科学研究院,浙江宁波315040 [2]余姚市马渚镇农业农村办公室,浙江宁波315040

出　　处：《包装工程》2019年第23期7-14,共8页Packaging Engineering

基　　金：国家科技支撑计划（2015BAD16B03）

摘　　要：目的研究Nα-月桂酰-L-精氨酸乙酯盐酸盐(LAE)和1-甲基环丙烯(1-MCP),以及其联合处理对蟠桃的常温货架耐贮藏性能的改善作用。方法采用0.2,0.5,0.8 g/L的LAE水溶液对蟠桃进行采前喷施,1μL/L的1-MCP采后熏蒸24 h,以及联合使用的处理。在25~30℃下贮藏11 d后,考察其相关指标。结果LAE和1-MCP处理能够抑制蟠桃腐烂,其中联合处理能够达到最大的抑腐效果,腐烂率为42.8%,在贮藏结束后处理组比对照组腐烂率减少了57.2%;1-MCP处理,以及其与LAE联合处理能够显著减缓贮藏中可溶性固形物(SSC)和还原性糖(RS)含量的下降,在贮藏初期能显著维持果实的硬度和脆度,减缓过氧化物酶(POD)活性的升高,在贮藏过程中能抑制多酚氧化酶(PPO)活性和丙二醛(MDA)积聚,从而减轻褐变程度。结论LAE和1-MCP联合处理能提升蟠桃的耐贮性,其中LAE作为抑菌剂能发挥抑制腐烂作用,1-MCP作为乙烯抑制剂能延缓果实后熟,降低氧化应激和褐变程度。The work aims to study the effects of Nα-lauroyl-L-arginine ethyl ester hydrochloride(LAE),1-methylcyclopropene(1-MCP)and the integrated treatment on improvement of shelf preservability of flat peaches at normal temperature.Flat peaches were treated with pre-harvest spray of 0.2,0.5,0.8 g/L LAE solution,post-harvest fumigation of 1μL/L 1-MCP for 24 hours and the integrated application.Relative indexes were evaluated after 11 daysof shelf preservation atroom temperature(25~30℃).Both LAE and 1-MCP presented rotten protection capacities on flat peaches,and particularly the integrated application showed the highest rotten rate reduction.The final rotten rate was 42.8%,which was reduced by 57.2%compared with control;1-MCP treatment and the treatment coupled with LAE spay demonstrated extremely significant alleviation of the decrease of total soluble solid content(SSC)and reducing sugar(RS),and significantly maintained the hardness,fracture and peroxidase activity;along the period of storage peroxidase activity,polyphenol oxidase activity and accumulation of malondialdehyde(MDA)were depressed,leading to alleviation of browning.Integrated application of LAE and 1-MCP can improve the preservability of flat peaches in shelf-storage.As active ingredient,LAE performsthe anti-microorganism activity to depress rottenness,and 1-MCP performsas the ethylene receptor inhibitor delaying the over-ripening,oxidation press and browning.

关 键 词：Nα-月桂酰-L-精氨酸乙酯盐酸盐 1-MCP 蟠桃 保鲜剂 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]