低O_(2)/高CO_(2)气调结合1-MCP对‘玉露香’梨贮藏品质的影响  

Effects of Low Oxygen/High Carbon Dioxide Controlled Atmosphere Combined with 1-Methylcyclopropene on Quality of Yuluxiang Pear During Cold Storage

作　　者：贾晓辉[1] 张鑫楠 刘佰霖 马风丽 杜艳民[1] 王文辉[1] JIA XiaoHui;ZHANG XinNan;LIU BaiLin;MA FengLi;DU YanMin;WANG WenHui(Research Institute of Pomology,Chinese Academy of Agricultural Sciences/Liaoning Key Laboratory of Fruit Storage and Processing,Xingcheng 125100,Liaoning;Dezhou Academy of Agricultural Sciences,Dezhou 253015,Shandong)

机构地区：[1]中国农业科学院果树研究所/辽宁省果品贮藏与加工重点实验室,辽宁兴城125100 [2]德州市农业科学研究院,山东德州253015

出　　处：《中国农业科学》2022年第23期4717-4727,共11页Scientia Agricultura Sinica

基　　金：国家现代农业产业技术体系建设专项(CARS-28-22);中国农业科学院科技创新工程(CAAS-ASTIP);国家重点研发计划(2016YFD0400903-06)。

摘　　要：【目的】明确低O_(2)/高CO_(2)对玉露香梨贮藏期保绿效果及品质维持的效果,为生产上延长‘玉露香’梨贮藏寿命提供理论依据与技术支撑。【方法】分别将商业成熟的‘玉露香’梨进行1.0μL·L^(-1)1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理,1%O_(2)、3%CO_(2)气调(controlled atmosphere,CA)贮藏以及1.0μL·L^(-1)1-MCP结合1%O_(2)、3%CO_(2)气调贮藏,以普通冷藏为对照,分别于贮藏210和240 d及货架7 d时,测定果皮颜色、叶绿素含量、果实硬度、可溶性固形物、可滴定酸、抗坏血酸等果实外观和内在品质指标,采用气相色谱法检测果实乙醇、乙醛含量以及乙烯释放量和呼吸强度,调查并计算果柄、果心褐变指数。【结果】与普通冷藏相比,1-MCP、CA以及CA+1-MCP均可使‘玉露香’梨果实外观保持较好的绿色,有效减轻果面油腻化程度,在冷藏240 d及240+7 d货架时,CA+1-MCP对果皮绿色维持及油腻化控制效果更明显。1-MCP和CA均可抑制果实硬度、可溶性固形物和可滴定酸的下降,CA可抑制果心和果柄褐变,但CA降低了果实抗坏血酸含量,CA+1-MCP减缓了CA对果实抗坏血酸的破坏作用。CA+1-MCP对乙醇和乙醛的抑制作用在贮藏240 d时效果更明显,且20 mg·L^(-1)的乙醇含量在‘玉露香’梨耐受阈值以下。CA+1-MCP和1-MCP对果实乙烯释放量具有较好的抑制效果;240 d时,CA+1-MCP和CA对果实呼吸强度的抑制效果好于1-MCP。【结论】‘玉露香’梨较耐低O_(2)和高CO_(2),CA+1-MCP对‘玉露香’梨的保鲜效果体现在210 d以后。因此,冷藏期在210 d以内,采用1.0μL·L^(-1)的1-MCP处理;而冷藏期210 d以上,则需1%O_(2)、3%CO_(2)的低O_(2)/高CO_(2)的CA结合1.0μL·L^(-1)的1-MCP处理,可保持果实较好的外观和内在品质。【Objective】The objective of this study was to clarify the effects of a controlled atmosphere(CA)with low oxygen(O_(2))/high carbon dioxide(CO_(2))on chlorophyll maintenance and quality of Yuluxiang pears during cold storage,so as to provide a theoretical basis and technical support for prolonging the storage life of Yuluxiang pear.【Method】The storage experiments were performed with commercial mature Yuluxiang pears treated with 1.0μL·L^(-1)1-Methylcyclopropene(1-MCP),1%O_(2),3%CO_(2),and 1.0μL·L^(-1)1-MCP combined with 1%O_(2) and 3%CO_(2),with air treatment as the control.The peel color,chlorophyll content,firmness,total soluble solids,titratable acid,ascorbic acid,and other quality indices were measured at 210 and 240 days of storage and 7 days of shelf life,respectively.Ethanol and acetaldehyde content,ethylene production,and respiratory rate of the fruits were detected by gas chromatography,and the browning indices of the fruit stalk and core were investigated and calculated.【Result】Compared with ordinary cold storage,1-MCP,CA,and CA+1-MCP could better maintain the green color of Yuluxiang pear fruits and effectively reduce the degree of greasiness on the fruit surface.CA+1-MCP had a more pronounced effect on the green color maintenance and greasiness control of the peel when they were refrigerated for 240 days and 240+7 days.1-MCP and CA could inhibit the decline in fruit firmness,total soluble solids,and titratable acid.CA could inhibit browning of the core and stalk,but CA used alone reduced the content of ascorbic acid in the fruits,and CA+1-MCP slowed the decline of ascorbic acid in CA fruits.The inhibitory effect of CA+1-MCP on ethanol and acetaldehyde was more apparent when stored for 240 days,and the ethanol content of 20 mg·L^(-1) was below the tolerance threshold of Yuluxiang pears.CA+1-MCP and 1-MCP had strong inhibitory effects on ethylene production across the entire storage period.At 240 days,CA+1-MCP and CA had a stronger inhibitory effect on the respiratory rate than 1-MCP.【

关 键 词：低O_(2)/高CO_(2) 1-MCP ‘玉露香’梨 保绿 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]