1-MCP结合乙烯吸收剂对软枣猕猴桃贮藏品质的影响  

Effects of 1-MCP Combined with Ethylene Absorbent on Storage Quality of Actinidia arguta

作　　者：张鹏[1,2] 陈曦冉 贾晓昱 蒋兴祥 李江阔 易定财 曹玲 ZHANG Peng;CHEN Xi-ran;JIA Xiao-yu;JIANG Xing-xiang;LI Jiang-kuo;YI Ding-cai;CAO Ling(Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Key Laboratory of Storage of Agricultural Products of the Ministry of Agriculture and Rural Affairs,National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384,China;School of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Yunnan Jiantou Logistics Co.,Ltd.,Kunming 650500,China;Shenzhen SF Cold Chain Co.,Ltd.,Guangdong Shenzhen 518061,China;Shaanxi Huasheng Modern Agriculture Group Co.,Ltd.,Xi'an 710021,China)

机构地区：[1]天津市农业科学院农产品保鲜与加工技术研究所,天津300384 [2]国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [3]沈阳农业大学食品学院,沈阳110866 [4]云南建投物流有限公司,昆明650500 [5]深圳顺丰冷链有限公司,广州深圳518061 [6]陕西华圣现代农业集团有限公司,西安710021

出　　处：《包装工程》2022年第21期17-24,共8页Packaging Engineering

基　　金：兵团重点领域科技攻关项目(2019AB024)。

摘　　要：目的研究1-甲基环丙烯(1-MCP)和乙烯吸收剂(EA)对软枣猕猴桃的保鲜效果。方法以“龙成二号”软枣猕猴桃为实验试材,采用EA、1-MCP、1-MCP+EA处理果实。在低温(-0.8~-0.2℃)条件下贮藏,研究软枣猕猴桃在贮藏60 d内营养品质、硬度、叶绿素、生理指标、总酚及过氧化物酶(POD)的变化情况。结果相较CK组,处理组均有利于维持果实贮藏品质,其中1-MCP+EA组保鲜效果最优,可延缓可溶性固形物(TSS)的升高,抑制可滴定酸(TA)、可溶性蛋白、硬度、叶绿素的下降,在60 d时VC质量分数为548.55μg/g,并且降低呼吸强度和乙烯生成速率高峰,贮藏结束时总酚质量分数提高至47.9μg/g,保持POD活性。通过SPSS分析,综合得分从大到小为1-MCP+EA组、1-MCP组、EA组、CK组,说明1-MCP和EA结合使用效果优于单一处理。结论1-MCP结合EA处理可抑制果实生理活性,利于维持贮藏期品质,保持较好的质地和色泽,保鲜效果最好。The work aims to study the fresh-keeping effects of 1-methylcyclopropene(1-MCP)and ethylene absorbent(EA)on Actinidia argute."Longcheng No.2"Actinidia arguta was used as experimental material and treated with EA,1-MCP and 1-MCP+EA.Under the storage conditions of low temperature(−0.8~−0.2℃),the changes of nutritional quality,hardness,chlorophyll,physiological indexes,total phenol and peroxidase(POD)of Actinidia arguta were studied after 60 days of storage.Compared with the CK group,the treatment groups were beneficial to maintaining fruit storage quality,and the 1-MCP+EA group had the best fresh-keeping effect,which could slow down the increase of total soluble solids(TSS)and inhibit the decrease of titratable acid(TA),soluble protein,hardness and chlorophyll.On the 60th day,the mass fraction of VC content was 548.55μg/g and fruit respiration intensity and ethylene production rate peak were reduced.At the end of storage,the total phenol mass fraction increased to 47.9μg/g,maintaining POD activity.Through SPSS analysis,the comprehensive score was in the order of 1-MCP+EA group>1-MCP group>EA group>CK group,indicating that the effect of 1-MCP combined with EA was better than that of single treatment.1-MCP combined with EA treatment can inhibit the physiological activity of fruits,help to maintain the quality of fruits during storage period,keep good hardness and color and have the best fresh-keeping effect.

关 键 词：软枣猕猴桃 1-甲基环丙烯 乙烯吸收剂 贮藏品质 

分 类 号：TS206.4[轻工技术与工程—食品科学]