1-甲基环丙烯结合寡雄腐霉菌对番茄贮藏品质的影响  

Effects of 1-Methylcyclopropene Combined with Pythium Oligandrum on Storage Quality of Tomato

作　　者：钱井 郑鄢燕 李蔚[1] 满杰[1] 郑丽静[1] 韦强[1] 赵立群[1] QIAN Jing;ZHENG Yanyan;LI Wei;MAN Jie;ZHENG Lijing;WEI Qiang;ZHAO Liqun(Beijing Agricultural Technology Extension Station,Beijing 100029,China;Institute of Agri-Food Processing and Nutrition,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China)

机构地区：[1]北京市农业技术推广站,北京100029 [2]北京市农林科学院农产品加工与食品营养研究所,北京100097

出　　处：《食品科技》2023年第9期23-29,共7页Food Science and Technology

基　　金：北京市科技转化与推广服务项目(2130106);北京市设施蔬菜创新团队科技项目(BAIC01-2023-23)。

摘　　要：为研究1-甲基环丙烯(1-Methylcyclopropene,1-MCP)结合寡雄腐霉菌对番茄贮藏品质的影响,以‘天丰’番茄为试材,通过对贮藏期间果实生理指标、营养指标及相关酶活性测定,比较了4种处理(A:10^(5)孢子/L寡雄腐霉菌;B:0.5μL/L 1-MCP结合10^(5)孢子/L寡雄腐霉菌;C:0.5μL/L 1-MCP;D:无处理)对番茄贮藏品质的影响。结果表明,在贮藏前期,与1-MCP和无处理相比,1-MCP结合寡雄腐霉菌能够增加果实POD活性,保持果实可溶性糖及可滴定酸含量,有效降低贮藏期间果实腐烂率,减缓果实硬度下降,保持较高的贮藏品质。综上,1-MCP结合寡雄腐霉菌保鲜效果较好。In order to study the effect of 1-Methylcyclopropene(1-MCP)combined with Pythium oligandrum on storage quality of tomato,the physiological index,nutrition index and related enzyme activities of tomatoes were determined with“Tian Feng”tomato as the material,and the effects of four treatments(A:10^(5) spores/L Pythium oligandrum;B:0.5μL/L 1-MCP combined with 10^(5) spores/L Pythium oligandrum;C:0.5μL/L 1-MCP;D:untreated)on the storage quality of tomato were compared.The results showed that,compared with the untreated control and 1-MCP treatment,in the early storage,the treatment of 1-MCP combined with Pythium oligandrum could increased the POD activity,maintained the contents of soluble sugar and titrable acidity of fruits,and effectively reduced the rate of fruit decay during storage,slowed down the decline of fruit firmness,and maintained high storage quality.Therefore,the preservation effect of 1-MCP combined with Pythium oligandrum was better.

关 键 词：番茄 寡雄腐霉菌 1-甲基环丙烯 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]