不同浓度1-MCP处理对树莓贮藏保鲜效果的影响  

Effects of Different Concentrations of 1-Methylcyclopropene Treatment on the Storage and Preservation Effect of Raspberry

作　　者：董成虎 任洁 邓勇 刘宗玉 董凤祥[5] 郑璞帆 窦泓喆 张娜[1] DONG Cheng-hu;REN Jie;DENG Yong;LIU Zong-yu;DONG Feng-xiang;ZHENG Pu-fan;DOU Hong-zhe;ZHANG Na(Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences(National Agricultural Products Preservation Engineering Technology Research Center(Tianjin)),Tianjin Academy of Agricultural Sciences,Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China;College of Food Science and Biological Engineering,Tianjin Agricultural University,Tianjin 300392,China;Xinjiang Xinkang Agricultural Development Co.,Ltd.,Urumqi 830057,China;Tianjin Sea Onstar Agricultural Products Logistics Co.,Ltd.,Tianjin 301600,China;Research Institute of Forestry,Chinese Academy of Forestry,Beijing 100091,China;School of Horticulture and Landscape,Northeast Agricultural University,Harbin 150030,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(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 [2]天津农学院食品科学与生物工程学院,天津300392 [3]新疆新康农业发展有限公司,新疆乌鲁木齐830057 [4]天津海吉星农产品物流有限公司,天津301600 [5]中国林业科学研究院林业研究所,北京100091 [6]东北农业大学园艺园林学院,黑龙江哈尔滨150030

出　　处：《保鲜与加工》2023年第9期6-11,共6页Storage and Process

基　　金：“十三五”重点研发项目(2018YFF0213605-2);中央引导地方科技发展资金优秀农业科技特派员项目(22ZYCGSN00170,22ZYCGSN00470);营口市博士双创计划项目;济宁市重点研发计划项目(2022NYNS013);天津市林果现代产业技术体系创新团队项目(ITTHRS2021000);天津市农业科学院青年创新基金项目(202009,2021001)。

摘　　要：为探究1-甲基环丙烯(1-MCP)处理对树莓贮藏保鲜效果的影响,以树莓为试材,采用不同质量浓度(1.07、2.14、3.21 mg/m^(3))1-MCP处理20 h后置于(0±0.5)℃冰温库中贮藏,每4 d进行一次取样,通过测定树莓贮藏期间感官品质、腐烂率、可溶性固形物含量、可滴定酸含量、总酚含量、类黄酮含量、花青素含量等指标,研究1-MCP处理对树莓保鲜效果的影响。结果表明:1-MCP处理可以维持树莓果实较好的感官品质,显著延缓可溶性固形物、可滴定酸及总酚含量的下降,维持贮藏前期较高的类黄酮含量,降低花青素的积累,抑制腐烂率的升高。在3个浓度1-MCP处理中,1.07 mg/m^(3)和2.14 mg/m3表现出的效果较好,能更好地维持采后树莓的贮藏品质,延缓果实衰老。In order to investigate the effect of 1-Methylcyclopropene(1-MCP)treatment on the storage and preservation effect of raspberries,raspberries were treated with different mass concentrations(1.07,2.14,3.21 mg/m3)of 1-MCP for 20 hours and then stored in an ice temperature storage at(0±0.5)℃,and samples were taken every 4 d.The effects of 1-MCP treatment on the preservation of raspberries were studied by measuring sensory quality,decay rate,soluble solids,titratable acid,total phenols,flavonoids,anthocyanins and other indicators during storage.The results showed that 1-MCP treatment could maintain better sensory quality of raspberry fruit,significantly delay the decline of soluble solids,titratable acid and total phenols contents,maintain higher flavonoid content in the early stage of storage,reduce the accumulation of anthocyanin content,and inhibit the increase of decay rate.Among the three 1-MCP treatments,1.07 mg/m^(3) and 2.14 mg/m^(3)showed better effects,which could better maintain the storage quality of postharvest rasp⁃berries and delay senescence.

关 键 词：树莓 1-甲基环丙烯(1-MCP) 贮藏保鲜 

分 类 号：S609.3[农业科学—园艺学]