贮后乙烯利处理对1-甲基环丙烯保鲜花牛苹果催熟品质的影响  

Effects of post-storage ethylene treatment on the ripening quality of 1-methylcyclopropene fresh-keeping Huaniu apple

作　　者：吴小华[1,2] 颉敏华 陈柏[1,2] 王彦淳 马盼盼[3] 魏丽娟 贾莉莉 杨小峰 WU Xiao-Hua;XIE Min-Hua;CHEN Bai;WANG Yan-Chun;MA Pan-Pan;WEI Li-Juan;JIA Li-Li;YANG Xiao-Feng(Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Science,Lanzhou 730070,China;Gansu Innovation Center of Fruit and Vegetable Storage and Processing,Lanzhou 730070,China;College of Horticulture,Gansu Agricultural University,Lanzhou 730070,China;Qin’an Xueyuan Fruit Co.,Ltd.,Tianshui 741600,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,兰州730070 [2]甘肃省果蔬贮藏加工技术创新中心,兰州730070 [3]甘肃农业大学园艺学院,兰州730070 [4]秦安雪原果品有限责任公司,天水741600

出　　处：《食品安全质量检测学报》2024年第10期296-303,共8页Journal of Food Safety and Quality

基　　金：农业农村部农产品质量安全收贮运管控重点实验室项目(S2022KFKT-15);甘肃省农业科学院农业科技创新专项(2023GAAS04);甘肃省科技型中小企业技术创新基金项目(23CXGE0036)。

摘　　要：目的研究乙烯利催熟对低温贮藏10个月、经不同浓度1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理的花牛苹果果实品质和香气成分的影响。方法以天水花牛苹果为试材,采用不同浓度1-MCP熏蒸处理(0、1、2μL/L)后,置(0±1)℃低温下贮藏10个月,研究乙烯利催熟处理对其感官品质(果实硬度、可溶性固形物、可滴定酸、呼吸速率和乙烯释放量)、挥发性香气物质成分等指标的影响。结果不同浓度乙烯利处理均使花牛苹果果实贮后呼吸强度、乙烯释放量增加,果实硬度、可滴定酸含量降低;乙烯利催熟后,果实香气有效恢复,贮后经1、3、5 mL/L乙烯利处理的果实常温货架10 d时,分别检测出70、87和81种香气成分,较同期不经乙烯利催熟果实分别增加16.7%、45.0%和35.0%,且3 mL/L乙烯利处理对0、1μL/L 1-MCP处理果实催熟效果最佳,5 ml/L乙烯利处理对2μL/L 1-MCP处理果实催熟效果最佳。结论贮后乙烯利催熟处理可加快经保鲜处理花牛苹果的后熟进程,促进果实香气成分的产生,提高其感官品质和食用价值。Objective To study the effects of ethylene on the quality and aroma components of Huaniu apple stored at low temperature for 10 months and treated with different concentrations of 1-methylcyclopropene(1-MCP).Methods Using Huaniu apple from Tianshui as the experimental materials,fumigation treatment with different concentrations of 1-MCP(0,1,2μL/L),stored at low temperature of(0±1)℃for 10 months,the effects of ethylene ripening treatment on the sensory quality(fruit hardness,soluble solids,titratable acid,respiration rate,and ethylene release),volatile aroma components,and other indicators of Huaniu apples were studied.Results Different concentrations of ethylene treatment increased the respiratory intensity and ethylene release of Huaniu apple after storage,decreased fruit hardness and titratable acid content;after ripening with ethylene,the aroma of the fruit was effectively restored.The 70,87,and 81 kinds of aroma components were detected in the fruits treated with 1,3,and 5 mL/L ethephon at room temperature for 10 days after storage.Compared with the fruits not ripened with ethylene during the same period,these components increased by 16.7%,45.0%,and 35.0%,respectively.Moreover,3 mL/L ethylene treatment had the best ripening effect on fruits treated with 0μL/L and 1μL/L 1-MCP and 5 mL/L ethylene treatment had the best ripening effect on fruits treated with 2μL/L 1-MCP.Conclusion Ethylene ripening treatment after storage can accelerate the post ripening process of fresh treated Huaniu apples,promote the recovery of fruit aroma components,and improve their sensory quality and edible value.

关 键 词：花牛苹果 乙烯利 催熟复香 香气成分 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]