1-MCP结合乙烯吸附剂处理对黄桃货架期品质的影响  

Effect of 1-MCP Combined with Ethylene Absorbent on the Shelf-life Quality of Yellow Peach

作　　者：郭智鑫 孙畅 李高阳 苏东林[2] 刘伟[1,2] 朱向荣 Guo Zhixin;Sun Chang;Li Gaoyang;Su Donglin;Liu Wei;Zhu Xiangrong(Graduate School of Longping Branch,Hunan University,Changsha 410125;Agricultural Product Processing Institute,Hunan Academy of Agricultural Sciences,Hunan Provincial Key Laboratory of Fruits and Vegetables Storage,Processing and Quality Safety,Hunan Province International Joint Laboratory on Fruits and Vegetables Processing,Quality and Safety,Changsha 410125)

机构地区：[1]湖南大学研究生院隆平分院,长沙410125 [2]湖南省农业科学院农产品加工研究所、果蔬贮藏加工与质量安全湖南省重点实验室、湖南省果蔬加工与质量安全国际联合实验室,长沙410125

出　　处：《中国食品学报》2023年第9期213-223,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖南省重点研发计划项目(2020NK2048);湖南省农业科技创新项目(2021CX80)。

摘　　要：为探究1-MCP结合乙烯吸收剂对黄桃货架期品质的影响,以“锦绣”黄桃为试材,采用对照(CK)、1-MCP(10μL/L)、乙烯吸附剂(3%)处理和1-MCP+乙烯吸附剂4种处理方法,分析不同处理间黄桃果实货架期品质的变化。结果表明,货架期10 d时的腐败率分别为CK组86.7%、乙烯吸附剂组80%、1-MCP组70%、1-MCP+乙烯吸附剂组60%,1-MCP+乙烯吸附剂处理能够有效抑制黄桃腐烂率的上升,减少果肉褐变的发生,延缓果实可溶性固形物、硬度、维生素C、可滴定酸的下降,总黄酮与总酚含量最高,分别为808 mg/100 g和559.6 mg/100 g,总抗氧化活性保持在较高水平,多酚氧化酶(PPO)和过氧化物酶(POD)活性均保持在较低的水平。采用主成分分析法分析4种处理所得数据,根据模型评价,综合品质得分从高到低排列顺序:1-MCP+乙烯吸附剂>1-MCP>乙烯吸附剂>CK。结论:1-MCP+乙烯吸附剂处理对黄桃采后保鲜效果最好,能够更好地保持黄桃货架期品质。The effect of 1-methylcyclopropene(1-MCP)combined with ethylene absorbent(EA)on the shelf-life quality and physiology of yellow peach was investigated.‘Jinxiu’yellow peach was used as the material,and four treatments including the control(CK),1-MCP(10μL/L),EA(3%)and 1-MCP-EA were employed,and the shelf-life quality and physiology of yellow peach of different methods were analyzed.The results showed that the decay rates at 10 days of shelf life were 86.7%in the CK group,80%in the ethylene adsorbent group,70%in the 1-MCP group,and 60%in the 1-MCP+ethylene adsorbent group,and the treatment of 1-MCP combined with ethylene absorbent(1-MCP-EA)effectively inhibited the rise of decay rate of yellow peach,reduced the occurrence of pulp browning,and delayed the decline of fruit hardness,soluble solids,titratable acid and vitamin C.At the meanwhile,the content of total flavonoids and total phenols is the highest,808 mg/100 g and 559.6 mg/100 g,andthe total antioxidant activity remains at a high level,while the activities of polyphenol oxidase(PPO)and peroxidase(POD)remain at a low level.Principal component analysis(PCA)was used for comprehensive comparative analysis through the obtained index data.According to the evaluation model,the overall quality scores of the four treatment groups were arranged in order from high to low:1-MCP-EA>1-MCP>EA>CK.Therefore,1-MCP-EA has the best effect on the postharvest preservation,and can better maintain shelf-life quality of yellow peach.

关 键 词：黄桃 1-MCP 乙烯吸附剂 货架期 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TQ424[轻工技术与工程—食品科学与工程]