1-MCP协同高浓度CO_(2)短激对青皮无花果采后软化的影响  

Effects of 1-MCP Combined with High Concentration CO_(2) Short Stimulation on Postharvest Softening of Qingpi Figs

作　　者：代理响 何宛宸 何洪鑫 段慧敏 侯双迪 刘霞[1,2] DAI Lixiang;HE Wanchen;HE Hongxin;DUAN Huimin;HOU Shuangdi;LIU Xia(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Tianjin Fresh Food Original Biological Technology Co.,Ltd.,Tianjin 300450,China;Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,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)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津鲜食原品生物科技有限公司,天津300450 [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,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《天津科技大学学报》2024年第5期31-36,80,共7页Journal of Tianjin University of Science & Technology

摘　　要：以山东威海青皮无花果为实验材料,分别研究了1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理、高浓度CO_(2)短时应激处理(短激)、1-MCP协同高浓度CO_(2)短激对果实采后软化等贮藏品质的调控规律。结果表明:与对照组(CK)相比,1-MCP和高浓度CO_(2)单独与两者协同处理都可抑制青皮无花果采后呼吸强度,降低多聚半乳糖醛酸酶(PG)、果胶甲酯酶(PME)、纤维素酶(Cx)、β-葡萄糖苷酶(β-Glu)的酶活性,维持果实色泽和硬度,延缓果实软化和降低腐烂率。其中,1-MCP协同高浓度CO_(2)短激处理效果最好,贮藏20 d后,1-MCP协同高浓度CO_(2)短激处理组硬度为1.74 N,原果胶含量比对照组高38.4%,果胶甲酯酶和可溶性果胶仅为对照组的79%和80%。本研究为青皮无花果采后抗软化提供了理论依据。In this study,with the use of Qingpi figs of Weihai,Shandong province as the experimental material,the com-bined effects of 1-methylcyclopropene(1-MCP)and high concentration of CO_(2)short treatment on storage quality of Qingpi figs was investigated.The results showed that compared with the control(CK)group,not only 1-MCP and high concentration of CO_(2)alone but also combined treatment could inhibit the postharvest respiration intensity,fruit softening and decay rate of Qingpi figs,decreased the content of polygalacturonase(PG),the enzyme activities of pectin methylesterase(PME),cellulase(Cx)andβ-Glucosidase(β-Glu),maintain fruit color and firmness.Among them,the combined treatment possessed the best effect.After 20 d storage,the samples of combined treatment presented 1.74 N of the firmness.The protopetin content was 38.4%higher than that of the CK group.Meanwhile,the pectin methylesterase and water-soluble pectin of samples with combineded treatment were only 79%and 80%of CK group.Therefore,the study has provided theoretical basis for anti-softening technology for Qingpi fig.

关 键 词：1-甲基环丙烯(1-MCP) CO_(2) 青皮无花果 果实软化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]