1-甲基环丙烯处理对西梅货架期品质的影响  

Effects of 1-Methylcyclopropene Treatment on the Shelf-Life Quality of Prunes

作　　者：毕凯悦 吴予涵 曹海燕 刘晶玉 阿依则巴·艾尼玩尔 李学文 BI Kai-yue;WU Yu-han;CAO Hai-yan;LIU Jing-yu;Ayizheba Ainiyar;LI Xue-wen(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《新疆农业大学学报》2024年第1期63-71,共9页Journal of Xinjiang Agricultural University

基　　金：新疆维吾尔自治区重点研发项目(2022B02018-1)。

摘　　要：为探究1-甲基环丙烯(1-MCP)处理对西梅保鲜效果的影响,本研究以不同成熟度‘法兰西’西梅为试验材料在常温(20~23℃)贮藏条件下,分别用0(CK)、0.05、0.15、0.30μL/L 4种1-MCP浓度进行熏蒸,测定其对果实腐烂率、失重率、硬度、可溶性固形物、可滴定酸含量、抗坏血酸含量、呼吸强度的影响。结果表明,西梅属于呼吸跃变型水果,与CK相比0.30μL/L 1-MCP处理西梅果实可以推迟呼吸高峰,降低呼吸强度,但对于成熟度Ⅲ西梅果实呼吸高峰推迟不明显;与成熟度Ⅲ相比,在货架期第9天,成熟度Ⅰ和成熟度Ⅱ西梅果实在货架期可以保持较高的硬度和可滴定酸含量;货架期第9天至第15天,成熟度Ⅲ西梅果实可溶性固形物含量呈下降趋势,而成熟度Ⅰ和成熟度Ⅱ呈现上升趋势;成熟度Ⅲ西梅果实在货架期更易腐烂,1-MCP处理降低了西梅果实腐烂率和失重率;1-MCP可以延缓果实L^(*)值的降低,对于低成熟度,1-MCP抑制效果不明显,且0.30μL/L 1-MCP处理会抑制西梅果实表皮a^(*)的上升,导致成熟度Ⅰ果实在货架期间转色失败。综合分析,成熟度Ⅱ的西梅果实结合0.30μL/L 1-MCP处理,货架期品质最佳。In order to investigate the effect of 1-methylcyclopropene(1-MCP)on the freshness preservation of prunes,the present study was carried out with different maturity‘French’prunes as test materials under the storage condition of room temperature(20-23℃),and four kinds of fumigations were carried out with the concentrations of 0μL/L(CK),0.05μL/L,0.15μL/L,and 0.30μL/L,respectively.Concentrations,and their effects on fruit decay rate,weight loss,hardness,soluble solids,titratable acid content,ascorbic acid content,and respiration intensity were determined.The results showed that:prune belonged to the respiratory leap type fruit,compared with CK,0.30μL/L 1-MCP treatment of prune fruits could delay the respiratory peak and reduce the respiratory intensity,but it was not obvious to delay the respiratory peak of maturityⅢ;compared with maturityⅢ,maturityⅠand maturityⅢprune fruits could keep the higher fruit hardness and titratable acid content in the shelf-life;9-15 d maturityⅢsoluble solids content showed a decreasing trend,while maturityⅠandⅡshowed an increasing trend;high maturity prune fruits were more susceptible to decay during the shelf period,and 1-MCP treatment reduced the decay rate and weight loss rate of prune fruits;1-MCP could delay the decrease of fruit L^(*)value,and for the low maturity,the inhibitory effect of 1-MCP was not obvious,and 0.30μL/L 1-MCP inhibited the prune fruits’rise of epidermal a^(*),leading to the failure of color change of ripening degreeⅠfruits during the shelf period.In the overall analysis,the best quality of prune fruits at maturityⅡcombined with 0.30μL/L 1-MCP treatment during the shelf-life is found.

关 键 词：1-甲基环丙烯 西梅 货架期 果实品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]