1-MCP处理对库尔勒香梨常温保绿效果和果实内在品质的影响  

Effects of 1-MCP treatment on the green-keeping effect and internal quality of‘Korla fragrant pear’at normal temperature

作　　者：于宛婷 杭博 张鑫楠 杜艳民[1] 王文辉[1] 贾晓辉[1] YU Wanting;HANG Bo;ZHANG Xinnan;DU Yanmin;WANG Wenhui;JIA Xiaohui(Institute of Pomology of CAAS,Xingcheng,Liaoning 125100)

机构地区：[1]中国农业科学院果树研究所,辽宁兴城125100

出　　处：《中国果树》2023年第10期13-18,共6页China Fruits

基　　金：中国农业科学院科技创新工程项目;中央公益性科研院所基本科研业务费专项(1610182022010)。

摘　　要：以库尔勒香梨为试材,研究1-MCP处理对果实常温贮藏[(20±1)℃]的保绿效果和内在品质的影响。结果表明:随着贮藏时间的延长,库尔勒香梨果皮颜色逐渐褪绿转黄,果实硬度和可溶性固形物、可滴定酸、维生素C含量均呈下降趋势。1-MCP处理的L*值和b*值均低于对照,h°值高于对照,贮藏第20~30d,a*值低于对照。1-MCP处理抑制了可滴定酸、维生素C含量的下降速率,推迟了库尔勒香梨常温贮藏期间的呼吸高峰,并显著抑制乙烯释放速率。贮藏第30d,1-MCP处理种子颜色指数低于对照,果柄保鲜指数在整个贮藏期间均高于对照,果皮和果心相对电导率始终低于对照。相关性分析结果表明,贮藏期间果实乙烯释放速率与贮藏天数、果皮颜色(L*、a*、b*值)均呈显著正相关,与h°值、果柄保鲜指数均呈显著负相关;果柄保鲜指数与贮藏天数、a*值呈显著或极显著负相关,与h°值呈显著正相关。综上,采用1.0μL/L1-MCP熏蒸处理12h,能够维持库尔勒香梨常温贮藏下的果皮绿色和果实内在品质,有效延长常温贮藏寿命。Using‘Korla fragrant pear’as the test material,the effects of 1-MCP treatment on the green-keeping effect and internal quality of fruit stored at normal temperature[(20±1)℃]were studied.The results showed that with the extension of storage time,the color of the fruit skin of‘Korla fragrant pear’gradually faded from green to yellow,and the fruit hardness,soluble solids,titratable acids and vitamin C content showed a downward trend.Compared with the control,L*value and b*value of 1-MCP treatment were lower,h°value was higher,and a*value was lower after 20~30 days storage.1-MCP treatment inhibited the decline of titratable acids and vitamin C content,and 1-MCP delayed the respiration peak of‘Korla fragrant pear’during normal temperature storage,and significantly inhibit the rate of ethylene release.At the 30 days of storage,the seed color index of the 1-MCP treatment was lower than that of the control,the fruit stalk fresh-keeping index of the 1-MCP treatment was higher than that of the control,and the relative conductivity of the pericarp and core of the 1-MCP treatment was lower than that of the control.The results of correlation analysis showed that the ethylene release rate of fruits during storage was significantly positively correlated with storage days and peel color(L*value,a*value,b*value),and significant negative correlation with h°value and fruit stalk fresh-keeping index.The fruit stalk fresh-keeping index was significantly or extremely significantly negatively correlated with storage days and a*value,and significantly positively correlated with h°value.In summary,1.0μL/L 1-MCP fumigating treatment for 12 h could maintain the green color and internal quality of‘Korla fragrant pear’fruits under normal temperature storage,and prolong the storage life at room temperature effectively.

关 键 词：库尔勒香梨 1-MCP 常温贮藏 保绿 内在品质 

分 类 号：S661.2[农业科学—果树学]