1-MCP结合气调包装对塔西提柠檬采后保鲜的研究  

Study on Postharvest Preservation of Tahiti Lemons Treated by 1-MCP Combined with Modified Atmosphere Packaging

作　　者：邢江艳 杜福娟 李艳娇 张月江 林奇[1] 包媛媛[1] XING Jiang-yan;DU Fu-juan;LI Yan-jiao;ZHANG Yue-jiang;LIN Qi;BAO Yuan-yuan(College of Food Science and Technology,Yunnan Agricultural Uuniversity,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《保鲜与加工》2022年第2期24-30,共7页Storage and Process

摘　　要：以瑞丽塔西提柠檬为试材,探究1-甲基环丙烯(1-MCP)结合不同气调保鲜袋处理对其贮藏品质的影响。分别采用不同浓度的1-MCP(0、62.5、125.0、250.0 mg/L)结合PBI保鲜袋和微孔膜处理柠檬,将柠檬置于15℃恒温箱中贮藏,定期(3 d)测定柠檬的失重率、硬度、可溶性固形物含量、呼吸强度、VC含量、过氧化物酶(POD)活性及可滴定酸等相关指标,比较不同处理方式的贮藏保鲜效果。结果表明:62.5 mg/L 1-MCP结合PBI保鲜袋能有效抑制柠檬果实硬度、失重率、VC含量的降低;250.0 mg/L 1-MCP结合PBI保鲜袋能有效抑制柠檬可溶性固形物含量的降低;结合生产的使用成本等因素进行综合考虑,确定62.5 mg/L 1-MCP结合PBI保鲜袋处理为塔西提柠檬较好的保鲜方式。In the present study,the effects of 1-methylcyclopropene(1-MCP)combined with different modified atmosphere fresh-keeping bags on the storage qualities of Tahiti lemons from Ruili were investigated.These lemons were treated by different concentrations of 1-MCP(0,62.5,125.0,250.0 mg/L)combined with PBI fresh-keeping bag and microporous membrane,and stored in a 15℃incubator,then the weight loss rate,hardness,soluble solid content,respiratory intensity,VC content,peroxidase(POD)activity,titratable acid and other related indicators were determined regularly(every 3 days),and the preservation effects of different treatment groups were compared.Results showed that the treatment of 62.5 mg/L 1-MCP combined with PBI fresh-keeping bag could effectively inhibit the decrease of hardness,weight loss rates and VC contents of lemons;and 250.0 mg/L 1-MCP treatment combined with PBI fresh-keeping bag could efficaciously suppress the decrease of soluble solid contents of lemons.Considering the production cost and other factors,the 62.5 mg/L 1-MCP combined with PBI fresh-keeping bag was determined as the superior fresh-keeping method for Tahiti lemons.

关 键 词：塔希提柠檬 1-MCP PBI保鲜袋 微孔膜 保鲜 

分 类 号：S666.5[农业科学—果树学]