不同浓度1-甲基环丙烯处理对蓝莓贮藏品质的影响  

Effects of Different Concentrations of 1-MCP Treatments on the Storage Quality of Blueberries

作　　者：张鹏[1] 胡瑾[2] 周斌 赵娟[2] 李永青 曹玲 李江阔 姜爱丽 ZHANG Peng;HU Jin;ZHOU Bin;ZHAO Juan;LI Yongqing;CAO Ling;LI Jiangkuo;JIANG Aili(Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,National Agricultural Products Preservation Engineering Technology Research Center(Tianjin),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;Northwest A&F University,Yangling 712100,China;Zhejiang Silver-Elephant Bio-engineering Co.,Ltd.,Tiantai 317200,China;Shaanxi Brothers Supply Chain Management Co.,Ltd.,Xianyang 712299,China;Shaanxi Huasheng Modern Agriculture Group Co.,Ltd.,Xiʼan 710021,China;College of Life Science/Dalian Blueberry,Sweet Cherry and Other Berries Deep Processing and Preservation Engineering Laboratory,Dalian Minzu University,Dalian 116600,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]西北农林科技大学,陕西杨凌712100 [3]浙江新银象生物工程有限公司,浙江天台317200 [4]陕西兄弟供应链管理有限公司,陕西咸阳712299 [5]陕西华圣现代农业集团有限公司,陕西西安710021 [6]大连民族大学生命科学学院,大连市蓝莓、甜樱桃等浆果深加工与保鲜工程实验室,辽宁大连116600

出　　处：《保鲜与加工》2024年第5期7-13,共7页Storage and Process

基　　金：大连市蓝莓、甜樱桃等浆果深加工与保鲜工程实验室开放课题(0220-118093);天津市农业科学院种业专项(2023ZYCX012)。

摘　　要：为探究不同浓度1-甲基环丙烯(1-MCP)结合自发气调包装(MAP)对蓝莓冷藏期间保鲜效果的影响,以‘莱克西’蓝莓为试材,采后2 h内入预冷库,装入气调箱并对其进行0.5、1.0、1.5μL/L 1-MCP处理,冷链车运输96 h后入冰温库((-0.5±0.3)℃)贮藏,每10 d测定蓝莓的品质指标、生理指标和挥发性成分。结果表明:MAP结合3种浓度1-MCP处理均能延缓蓝莓果实硬度的下降,保持相对较高的花色苷、VC、可溶性固形物、可滴定酸含量,抑制呼吸峰值和乙烯生成速率。利用SPSS主成分分析得出各处理的保鲜效果排序为:MAP+1.0μL/L 1-MCP>MAP+1.5μL/L 1-MCP>MAP+0.5μL/L 1-MCP>MAP。在蓝莓贮藏过程中醛类(52.34%~86.13%)和萜类(7.26%~32.44%)是其主要挥发性成分,MAP+1.0μL/L 1-MCP处理的蓝莓果实能保持较高的醛类物质和萜类物质相对含量。综上,MAP结合1.0μL/L 1-MCP处理对蓝莓的保鲜效果最佳。In the present study,ʻLegacyʼblueberries were stored in a pre-refrigerated storage within 2 hours after har⁃vest,and then treated with 1-methylcyclopropene(1-MCP)at concentrations of 0.5,1.0,1.5μL/L in a controlled atmo⁃sphere chamber.After 96 hours of transport by cold chain truck,blueberries were stored in the ice temperature storage((-0.5±0.3)℃),and the quality indices,physiological indices and volatile components were determined every 10 days,in order to explore the effects of different concentrations of 1-MCP combined with modified atmosphere package(MAP)on the fresh-keeping effects of blueberries during cold storage.The results showed that MAP combined with three concentrations of 1-MCP treatments could delay the decline of fruits firmness,maintain relatively high contents of anthocyanins,VC,soluble solids and titrable acids,and inhibit the respiratory peak and ethylene production rates.SPSS principal component analysis showed that the fresh-keeping effects could be determined as follows:MAP+1.0μL/L 1-MCP>MAP+1.5μL/L 1-MCP>MAP+0.5μL/L 1-MCP>MAP.Aldehydes(52.34%~86.13%)and terpenoids(7.26%~32.44%)were the main volatile components of blueberries during storage,and blueberry fruits treated with MAP+1.0μL/L 1-MCP had relatively high contents of aldehydes and terpenoids.Therefore,MAP combined with 1.0μL/L 1-MCP treatment presented the best preservation effect on blueberries.

关 键 词：蓝莓 1-MCP 自发气调 挥发性成分 贮藏品质 

分 类 号：S609.3[农业科学—园艺学]