1-MCP与ClO_(2)复合处理对套袋胜利樱桃冷藏品质的影响  

Effect of the combined treatment with 1-MCP and ClO_(2) on the quality of the refrigerated victory cherries cultivated by bagging

作　　者：王强强 颉敏华 吴小华[2] 陈柏[2] 王学喜[2] 王彦淳[2] 张雯雯 WANG Qiangqiang;XIE Minhua;WU Xiaohua;CHEN Bai;WANG Xuexi;WANG Yanchun;ZHANG Wenwen(College of Horticulture,Gansu Agricultural University,Lanzhou 730070,China;Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学园艺学院,甘肃兰州730070 [2]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070

出　　处：《甘肃农业大学学报》2023年第1期77-84,94,共9页Journal of Gansu Agricultural University

基　　金：甘肃省科技计划项目(21YF5NA148);甘肃省教育厅产业支撑计划项目(2021CYZC-16)。

摘　　要：【目的】探究1-MCP与ClO_(2)复合处理对经冰水预冷后的樱桃在冷藏条件下的保鲜效果,为樱桃保鲜提供理论依据和技术支持。【方法】以套袋胜利樱桃为试材,应用3μL/L 1-MCP复合20 mg/L ClO_(2)处理,研究樱桃在0~2℃贮藏期间呼吸速率、硬度、总酚含量及果实风味等品质指标的变化。【结果】1-MCP复合ClO_(2)处理比1-MCP单独处理更能有效提高樱桃贮藏品质,延缓呼吸高峰的出现,较好地保持了果实硬度和果柄拉力,减缓可溶性固形物含量、可滴定酸含量和抗坏血酸含量的下降,具有较好的口感和风味。贮藏结束时,复合处理果实的总酚、类黄酮含量分别较对照和1-MCP单独处理分别提高44.18%、38.30%和14.29%、14.18%,果柄干枯率较对照和1-MCP分别降低30.14%和19.41%,提高果实的贮藏品质。【结论】1-MCP复合ClO_(2)处理更能有效地保持樱桃冷藏品质,保鲜效果优于1-MCP单独处理。【Objective】The purpose of this study was to explore the preservation effect of the Cherry fruits,which was treated with 1-MCP and chlorine dioxide ClO_(2) and pretreated with ice water under cold storage,providing theoretical basis and technical support for cherry preservation.【Method】In the study,the bagged Shengli Cherry was treated with 3μL/L 1-MCP combined with 20 mg/L ClO_(2) to investigate the changes of respiration rate,hardness,total phenol content and fruit flavor during storage at 0~2℃.【Result】Our result showed that comparing with 1-MCP alone,1-MCP ClO_(2) treatment could effectively improve cherry storage quality,delayed the emergence of respiratory peak,maintained fruit hardness and stem tension better,slowed down the decline of soluble solid content,decreased titrable acid content and ascorbic acid content,and had better taste and flavor.At the end of storage,compared with control and 1-MCP alone,the contents of total phenols and flavonoids of fruits under combined treatment increased by 44.18%,38.30%and 14.29%,14.18%,respectively,and the stem drying rate decreased by 30.14%and 19.41%,respectively,so as to improve the storage quality of fruits.【Conclusion】It was suggested that the combined treatment with 1-MCP and ClO_(2) was more effective in keeping the quality of cherry fruits under cold storage,and the fresh-keeping effect was better than the sole treatment with 1-MCP.

关 键 词：套袋樱桃 冷藏 1-MCP ClO_(2) 复合处理 

分 类 号：S662.5[农业科学—果树学]