不同1-MCP处理方式对南红梨采后质地与风味品质的影响  

Effect of Different 1-MCP Treatment Methods on Postharvest Texture and Flavor Quality of Nanhong Pears

作　　者：包特 张鹏[2,3,4] 贾晓昱 吴迪[5,6] 李江阔 魏宝东 BAO Te;ZHANG Peng;JIA Xiaoyu;WU Di;LI Jiangkuo;WEI Baodong(School of Food Science,Shenyang Agricultural University,Shenyang 110866,China;National Engineering andTechnology Research Center for Preservation of Agricultural Products(Tianjin),Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;College of Agriculture&Biotechnology,Zhejiang University,Hangzhou 310058,China;Zhongyuan Institute,Zhejiang University,Zhengzhou 450000,China)

机构地区：[1]沈阳农业大学食品学院沈阳,110866 [2]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),天津300384 [3]天津市农业科学院农产品保鲜与加工技术研究所农业农村部农产品贮藏保鲜重点实验室,天津300384 [4]天津市农业科学院农产品保鲜与加工技术研究所天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [5]浙江大学农业与生物技术学院,杭州310058 [6]浙江大学中原研究院,郑州450000

出　　处：《包装工程》2024年第15期88-97,共10页Packaging Engineering

基　　金：国家重点研发计划(2022YFD1600504)。

摘　　要：目的探究不同1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理方式对南红梨保鲜效果的差异。方法以南红梨为试材,分别进行1-MCP雾化处理和1-MCP便携式小药包熏蒸处理,以不施加1-MCP为CK,处理后用微孔膜包装后快递至目的地,于室温(23℃)条件下进行贮藏,并对货架35 d内的感官指标、生理指标、硬度与软化酶活性进行测定,利用气相色谱-离子迁移谱联用技术(Gas Chromatography-Ion Mobility Spectroscopy,GC-IMS)分析不同处理南红梨挥发性成分的差异。结果CK、1-MCP雾化、1-MCP熏蒸3组分别在14、21、28 d时出现明显后熟特征,挥发性成分浓度剧烈增加,酯类为最多。1-MCP无法改变南红梨挥发性成分,仅能推延成分出现的时间。在不同1-MCP处理组中,熏蒸组能够对果皮转色、呼吸作用、乙烯合成、果实软化、挥发性成分生成起到更好的抑制作用,以延长果实保鲜时间。结论1-MCP对南红梨保鲜具有积极作用,1-MCP雾化组与熏蒸组分别延长采后南红梨的货架期14 d和21 d。本文可为南红梨采后贮运提供新的思路及方法。The work aims to explore the differences in preservation effects of various 1-methylcyclopropene(1-MCP)treatment methods on Nanhong pears.Nanhong pears were used as experimental materials and subjected to postharvest treatments of 1-MCP atomization and 1-MCP portable small medicine packet fumigation.With those without 1-MCP treatment as the control group,the treated fruits were packed in microporous membranes and transported to the destination at room temperature(23℃)for storage.Sensory,physiological,hardness,and softening enzyme activity indexes within 35 days of shelf life were determined,and differences in volatile components of Nanhong pears treated with different methods were analyzed by Gas Chromatography-Ion Mobility Spectroscopy(GC-IMS).CK,1-MCP atomization and 1-MCP fumigation groups showed obvious ripening characteristics at the 14th,21st and 28th day,respectively,with a significant increase in volatile components,mainly esters.1-MCP did not alter the volatile components of Nanhong pears but only delayed the appearance of components.Among the different 1-MCP treatment groups,the fumigation group had a better inhibitory effect on skin color change,respiration,ethylene synthesis,fruit softening,and volatile component generation to extend the shelf life of the fruits.1-MCP has a positive effect on the preservation of Nanhong pears.The atomization and fumigation methods with 1-MCP could extend the shelf life of postharvest Nanhong pears by 14 and 21 days,respectively.This paper could provide a new idea and method for postharvest storage and transportation of Nanhong pears.

关 键 词：1-MCP 南红梨 贮藏保鲜 生理变化 软化 GC-IMS 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]