1-MCP缓释处理对气调贮藏后的‘安久’梨货架期品质的影响  

Effect of Slow-release 1-Methylcyclopropene Treatment on Shelf Quality of ’Anjou’ Pears after Controlled Atmosphere Storage

作　　者：李小娟 聂钰洪 支欢欢 董宇 LI Xiaojuan;NIE Yuhong;ZHI Huanhuan;DONG Yu(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Qinghai Academy of Agriculture and Forestry Sciences,Qinghai University,Xining 810016,China;Department of Horticulture,Oregon State University,Hood River,OR 97031,USA)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450002 [2]青海大学青海省农林科学院,青海西宁810016 [3]俄勒冈州立大学园艺系,美国胡德里弗97031

出　　处：《食品工业科技》2021年第24期306-312,共7页Science and Technology of Food Industry

基　　金：国家自然基金项目(31501539);河南省高等学校重点科研项目(16A210042)。

摘　　要：以‘安久’梨为试材,利用3%1-甲基环丙烯(1-MCP)缓释剂处理在2.2%O_(2)下贮藏6个月后的两个果园梨果实,研究1-MCP缓释处理对梨果实出库后在冷藏(模拟运输过程)和货架期中果实生理病害发生、乙烯释放率、硬度、果皮叶绿素、可溶性固形物和可滴定酸的影响,为今后其商业标准化应用提供理论依据。结果表明:与对照组果实相比,1-MCP缓释处理能降低货架期果实腐烂率和虎皮病发病率,降低α-法尼烯含量和共轭三烯积累。此外,1-MCP缓释处理能抑制果实乙烯释放,延缓果实硬度下降,果皮叶绿素和可滴定酸降解,但对可溶性固形物含量无影响。1-MCP处理的Lot 375果园(海拔为114.30 m)梨果实在经冷藏10 d后第21 d货架期时果实硬度降至24.76 N并伴随乙烯逐渐上升,而1-MCP处理的Lot 39果园(海拔为10.06 m)梨果实果实硬度为39.14 N,此时乙烯仍维持在较低的水平。因此,在人工短缺时,晚采收的高海拔地区果园‘安久’梨可先进行气调贮藏,待出库、清洗、分拣、包装处理后加入缓释型1-MCP,可降低货架期果实生理病害发生,保持较高的果实品质,但不影响果实软化。The slow-release 1-methylcyclopropene(1-MCP) at concentration of 3% was applied on ’Anjou’ pears produced from two orchards after storing at controlled atmosphere(2.2% O_(2)) for 6 months. The effect of slow-release 1-MCP on physiological disorders, ethylene production rate, firmness, peel chlorophyll content, soluble solids content, and titratable acidity were investigated. These results would provide great information for commercial standard application. Results showed that the slow-release 1-MCP treatment could reduce the rates of decay and superficial scald and lower the contents of α-farnesene and conjugated trienols compared to the control. Additionally, slow-release 1-MCP inhibited the increase of ethylene production rate, retarded the reduction in firmness, peel chlorophyll degradation, and titratable acidity. However, it did not affect the soluble solids content. Notably, the firmness of 1-MCP-treated ’Anjou’ pears produced from Lot 375 orchard(elevation at 114.30 m) decreased to 24.76 N after 21 d of shelf storage plus 10 d storage at -1.1℃ and the elevated ethylene production rate was observed. While the firmness of 1-MCP-treated ’Anjou ’ pears produced from Lot 39 orchard(elevation at 10.06 m) was 39.14 N and the ethylene production rate remained at a relatively lower level. Therefore,the slow-release 1-MCP could apply in ’Anjou pears produced from high elevation orchards after storing at controlled atmosphere and through pears handling(i.e. pre-washing, sorting, packaging) during the labor shortage. This treatment provided great benefits in reducing physiological disorders and maintaining fruit quality without interfering fruit softening during shelf life.

关 键 词：西洋梨 缓释1-MCP 果园位置 虎皮病 软化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]