电商运输中1-甲基环丙烯处理对冷藏猕猴桃果实品质的影响  

Effect of 1-Methylcyclopropene Treatment on Fruit Quality of Refrigerated Kiwifruit in E-Commerce Transportation

作　　者：刘伟鹏 张倩倩 彭梦云 何兴兴 刘朴 关文强[1] LIU Weipeng;ZHANG Qianqian;PENG Mengyun;HE Xingxing;LIU Pu;GUAN Wenqiang(Tianjin Key Laboratory of Food Biotechnology,School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Henan Guoran Fengqing Fruit Industry Co.,Ltd.,Nanyang 474550,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]河南省果然风情果业股份有限公司,河南南阳474550

出　　处：《食品科技》2024年第3期17-24,共8页Food Science and Technology

基　　金：国家重点研发计划项目(2022YFD1600704)。

摘　　要：以‘海沃德’猕猴桃为试材,在电商运输中采用不同浓度(0、3.5、7.0μL/L)的1-甲基环丙烯(1-Methylcyclopropene,1-MCP)对猕猴桃进行48 h熏蒸处理,运输结束后,于(4±0.5)℃、RH85%~90%条件冷藏,定期测定并分析冷藏期间果实相关生理及品质指标的变化。结果表明,电商运输中不同浓度的1-MCP处理均能降低果实的呼吸强度,抑制多酚氧化酶(Polyphenol oxidase,PPO)、脂氧合酶(Lipoxygenase,LOX)活性,增强过氧化物酶(Peroxidase,POD)活性,从而延缓丙二醛(Malondialdehyde,MDA)、可溶性固形物含量(Soluble solids content,SSC)的上升,减缓果实硬度、可滴定酸(Titratable acid,TA)含量的降低,并保持较高的总酚和类黄酮含量,其中3.5μL/L 1-MCP处理对冷藏期间猕猴桃果实品质的维持效果更好。研究结果可为猕猴桃的贮运保鲜及品质控制提供理论参考。In this study,‘Hayward’kiwifruit was subjected to 48 h fumigation with 1-methylcyclopropene(1-MCP)at different concentrations(0,3.5,7.0μL/L)during e-commerce transportation,and after transportation,the kiwifruit were refrigerated at(4±0.5)℃and RH 85%–90%,and changes in fruit-related physiological and quality indexes were measured and analyzed periodically during refrigeration.The results showed that different concentrations of 1-MCP treatment in e-commerce transport reduced the respiration intensity of fruits,inhibited the activities of polyphenol oxidase(PPO)and lipoxygenase(LOX),and enhanced the activities of peroxidase(POD),thus delaying the rise of malondialdehyde(MDA)and soluble solids content(SSC),slowed down the decrease of fruit hardness and titratable acid(TA)content,and maintained high total phenol and flavonoid contents.And among them,when the concentration of 1-MCP treatment was 3.5μL/L,it was more effective in maintaining kiwifruit quality during refrigeration.The results of the study can provide theoretical references for storage and preservation and quality control of kiwifruit.

关 键 词：猕猴桃 电商运输 纸片型1-甲基环丙烯 冷藏品质 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]