塞外红苹果果实1-MCP熏蒸结合低温贮藏方法的研究  

Study on 1-MCP fumigation combined with low-temperature storage method for‘Saiwaihong’apple fruit

作　　者：孙世民 田帅 贾朝爽 王志华[3] 包敖民 谭焕光 张舒敏 SUN Shimin;TIAN Shuai;JIA Chaoshuang;WANG Zhihua;BAO Aomin;TAN Huanguang;ZHANG Shumin(Forestry Workstation of Kailu County,Inner Mongolia 028400;Suizhong County Agriculture and Rural Bureau;Institute of Pomology of CAAS,Fruit Storage and Processing Key Laboratory of Liaoning Province;Tongliao Forestry and Grassland Science Research Institute;Kailu County Forestry and Fruit Industry Technology Promotion Center)

机构地区：[1]开鲁县林业工作站,内蒙古028400 [2]绥中县农业农村局 [3]中国农业科学院果树研究所,辽宁省果品贮藏与加工重点实验室 [4]通辽市林业和草原科学研究所 [5]开鲁县林果产业技术推广中心

出　　处：《中国果树》2024年第10期21-27,共7页China Fruits

基　　金：“十四五”国家重点研发计划项目(2022YFD1600504-3);中国农业科学院科技创新工程项目(CAAS-ASTIP-RIP);中央级公益性科研院所基本科研业务费专项项目。

摘　　要：以产于内蒙古开鲁县的塞外红苹果果实为试材,采后用0、1.0μL/L 1-甲基环丙烯(1-MCP)熏蒸处理,随后分别在-1、1、3℃低温条件下贮藏,分析其低温贮藏和20℃货架期品质以及采后生理变化规律,以期明确塞外红果实的最适贮藏温度和贮藏时间。结果表明,与只冷藏相比,采用1-MCP熏蒸处理结合低温贮藏能显著延缓塞外红果实硬度的降低,保持贮藏和货架期间果实相对较高的可溶性固形物含量、可滴定酸含量、维生素C含量,抑制乙醇的生成,能明显抑制多聚半乳糖醛酸酶和纤维素酶活性的上升,有效延缓果实软化衰老,相关性分析结果显示,各生理指标均存在极显著相关性。综合比较认为:1-MCP熏蒸处理结合1℃冷藏至120 d,再在20℃货架上放置5 d,塞外红果实硬度保持在9.0 kg/cm^(2)以上,整体保鲜效果最好;1-MCP熏蒸处理结合-1℃冷藏,果实硬度也较高,但后期果皮颜色发暗,商品价值较低;1-MCP熏蒸处理结合3℃冷藏,建议贮藏时间控制在90 d以内。Using the‘Saiwaihong’apple produced in Kailu County,Inner Mongolia as test materials,they were fumigated with 0 and 1.0μL/L 1 methylcyclopropene(1-MCP)after harvesting,and then stored at low temperatures of-1℃,1℃,3℃,respectively.The quality during low-temperature storage and 20℃shelf life,as well as the physiological changes after harvesting,were analyzed to determine the optimal storage temperature and time for‘Saiwaihong’apple.The results showed that compared with refrigeration alone,the use of 1-MCP fumigation combined with low-temperature storage can significantly delay the decrease in hardness of the red fruit outside the plug,maintain relatively high soluble solids content,titratable acid content,and vitamin C content during storage and shelf life,inhibit ethanol production,and significantly inhibit the increase in activity of polygalacturonase and cellulase,effectively delaying fruit softening and aging.The correlation analysis results showed that all physiological indicators were highly correlated.After comprehensive comparison,it is believed that the combination of 1-MCP fumigation treatment and 1℃refrigeration for 120 days,followed by 5 days of storage on a 20℃shelf,can maintain the hardness of the red fruit outside the plug at 9.0 kg/cm^(2)or above,resulting in the best overall preservation effect.The combination of 1-MCP fumigation treatment and-1℃refrigeration results in higher fruit hardness,but the color of the skin becomes darker in the later stage,and the commercial value is lower.1-MCP fumigation treatment combined with 3℃refrigeration,it is recommended to control the storage time within 90 days.

关 键 词：苹果 塞外红 1-MCP 低温贮藏 品质 多聚半乳糖醛酸酶 纤维素酶 

分 类 号：S661.1[农业科学—果树学]