1-MCP和壳聚糖对‘黑珍珠’樱桃保鲜效果分析  

Analysis of 1-MCP and Chitosan on Preservation of ‘Black Pearl’ Cherry

作　　者：胡小京[1] 张亚霞 彭强 吴永飞 王霞 杨雪莲[1] Hu Xiaojing;Zhang Yaxia;Peng Qiang;Wu Yongfei;Wang Xia;Yang Xuelian(College of Agriculture,Guizhou University,Guiyang,550025)

机构地区：[1]贵州大学农学院,贵阳550025

出　　处：《分子植物育种》2022年第6期1937-1944,共8页Molecular Plant Breeding

基　　金：贵州省科技计划项目(黔科合支撑[2018]2285,黔科合基础[2019]1408号)资助。

摘　　要：本研究采用1-MCP和壳聚糖(CTS)进行中国樱桃采后保鲜处理,探索化学保鲜剂对‘黑珍珠’樱桃保鲜的机理,筛选适合‘黑珍珠’樱桃最佳保鲜条件。结果表明:樱桃保鲜期间百果重、硬度、可滴定酸、可溶性固形物、可溶性糖、Vc、β-胡萝卜素、蛋白质、POD呈现逐渐下降的变化趋势,而腐烂率、pH、PPO和MDA呈现逐渐上升的变化趋势。1-MCP和CTS处理后能延缓樱桃贮藏过程中百果重。硬度、pH、可滴定酸、可溶性固形物、可溶性糖、Vc、β-胡萝卜和蛋白质的下降速度,延缓相对电导率上升的速度,减少腐烂率和MDA的积累,降低PPO活性,提高SOD和POD活性。通过隶属函数综合评价显示1.5μL/L 1-MCP保鲜效果最佳。这为保鲜剂结合‘黑珍珠’樱桃保鲜的机制奠定了理论基础,为延长果实货架期有着重要意义。In this study,1-MCP and Chitosan were used for postharvest preservation of Chinese cherry,to explore the mechanism of chemical preservatives on ’Black Pearl’ cherry,and to screen the best preservation conditions for’Black Pearl’ cherry.The results show that:Fruit weight,hardness,titratable acid,soluble solids,soluble sugar,VC,β-Carotene,protein and POD decreased gradually,Decay rate,pH,PPO and MDA showed a gradual upward trend.After treatment with 1-MCP and CTS,the weight,hardness,pH,titratable acid,soluble solids,soluble sugar,VC,β-The decline rate of carrot and protein delayed the rise rate,reduced decay rate and MDA accumulation,reduced PPO activity and increased SOD and POD activity.The comprehensive evaluation of membership function shows that 1.5 μL/L 1-MCP has the best fresh-keeping effect.This laid a theoretical foundation for the preservation mechanism of preservative combined with ’Black Pearl’ cherry,and was of great significance for prolonging the shelf life of fruit.

关 键 词：1-MCP 壳聚糖 ‘黑珍珠’樱桃 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]