不同浓度1-MCP处理对“朝霞”水蜜桃果实的保鲜效应  

Effects of Different Concentrations of 1-Methylcyclopropene(1-MCP)Treatments on Keeping Qualities of Harvested‘Zhaoxia’Peach Fruits

作　　者：曾玲珍 肖烟云[1] 林河通[1,2] 林育钊 郑江枫[1] ZENG Ling-zhen;XIAO Yan-yun;LIN He-tong;LIN Yu-zhao;ZHENG Jiang-feng(College of Food Science,Fujian Agriculture and Forestry University,Fujian 350002,China;Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products(Fujian Agriculture and Forestry University),Fujian Province University,Fujian 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]亚热带特色农产品采后生物学(福建农林大学)福建省高校重点实验室,福建福州350002

出　　处：《保鲜与加工》2021年第1期25-32,共8页Storage and Process

基　　金：福建省财政厅科技项目(KLe16H01A,KLe16002A);福建农林大学科技创新专项基金项目(KF2015051,CXZX2016086)。

摘　　要：研究不同浓度(0、0.3、0.6、0.9、1.2、1.5、1.8μL/L)的纸片型1-甲基环丙烯(1-MCP)处理对“朝霞”水蜜桃果实在(25±1)℃贮藏条件下的保鲜效应。结果表明:与未处理的对照组果实相比,不同浓度1-MCP处理的“朝霞”水蜜桃果实均具有较低的果实呼吸强度和细胞膜相对渗透率,较高的果皮色调角h°、果实硬度、果肉可溶性固形物、可滴定酸含量和果实好果率,较低的果实腐烂率、病害指数和失重率,进而保持水蜜桃果实较好的采后贮藏品质。其中,1.2μL/L 1-MCP处理效果最佳。因此认为,浓度为1.2μL/L的纸片型1-MCP处理可作为在(25±1)℃条件下贮藏采后“朝霞”水蜜桃果实的适宜条件。In this study,the effects of paper-containing 1-methylcyclopropene(1-MCP)treatments with different concentrations(0,0.3,0.6,0.9,1.2,1.5 and 1.8μL/L)on keeping qualities of‘Zhaoxia’peach fruits were investigated during postharvest storage at(25±1)℃.Results showed that different concentrations of 1-MCP treatments exhibited lower respiration rates of fruits and relative leakage rates of cytomembranes compared with that in control group.Besides,1-MCP could also improve the hue angles of pericarps,firmnesses of fruits,total soluble solid and titratable acid contents of pulps and healthy fruits rates,while reduce the rotting rates,diseases indices and weights loss rates of fruits,and leading to maintaining better storage qualities of harvested peaches.Among them,1.2μL/L of 1-MCP treatment showed the best preservation effects.Therefore,paper-containing 1-MCP at 1.2μL/L could be considered as a suitable condition of‘Zhaoxia’peach fruits stored at(25±1)℃.

关 键 词：水蜜桃 果实 纸片型1-甲基环丙烯(1-MCP) 采后生理 贮藏保鲜 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S662.1[轻工技术与工程—食品科学与工程]