不同1-MCP浓度对桃果实采后质地品质的影响  

Effects of Different 1-MCP Concentrations on Postharvest Texture Quality of Peach

作　　者：郑碧霞 黄进[1] 李慧[1] 余永松 张玥 顿耀元 ZHENG Bixia;HUANG Jin;LI Hui;YU Yongsong;ZHANG Yue;DUN Yaoyuan(Shiyan Academy of Agricultural Sciences,Shiyan,Hubei 442000,China)

机构地区：[1]十堰市农业科学院,湖北十堰442000

出　　处：《天津农业科学》2024年第11期86-90,共5页Tianjin Agricultural Sciences

基　　金：农业基础性长期性科技工作-桃种质资源观测监测(ZX03S1813)。

摘　　要：为减少鲜食桃的采后损伤,延长桃果实的货架期,以中桃9号为试材,用不同浓度1-甲基环丙烯(1-MCP:1μL·L^(-1)、2μL·L^(-1)、3μL·L^(-1))进行处理,采用质构分析仪对果实硬度、弹性、咀嚼性、胶着性、内聚性、回复性进行测定,同时测定果实失重率和可溶性固形物含量,探索桃采后贮藏的适宜方法。结果表明:2μL·L^(-1)1-MCP熏蒸处理组综合效果最佳,贮藏21 d后,与对照组(CK)相比,失重率降低11.59%,硬度、可溶性固形物含量、咀嚼性、胶着性、回复性分别提高61.94%、14.81%、83.59%、84.02%、75.73%,能够较好地维持果实的商品性。在不同浓度1-MCP处理下,桃果实品质产生显著差异;通过对不同处理的果实品质指标进行相关性分析,结果发现,质地品质指标硬度、咀嚼性、胶着性、回复性之间存在显著正相关,并且与果实的可溶性固形物含量也存在显著正相关性,这标志着质地品质指标可以客观、准确地反映桃在不同贮藏条件下的品质变化。综上,当1-MCP浓度为2μL·L^(-1)时,桃果实的贮藏效果最佳,质地品质可较为直观地体现桃采后贮藏的品质。In order to reduce the postharvest damage of fresh peaches and extend the shelf life of peach fruits,this study was conducted using Zhongtao No.9 as the experimental material.Different concentrations of 1-MCP(1μL·L^(-1),2μL·L^(-1),3μL·L^(-1))were treated,and a texture analyzer was utilized to measure the hardness,springiness,chewiness,gumminess,cohesiveness,and resilience of the peach fruits.Concurrently,the weight loss rate and the content of soluble solids were determined to explore the suitable methods for postharvest storage of peaches.The results indicated that the group treated with 2μL·L^(-1)1-MCP treatment exhibited the best comprehensive effects.After 21 days of storage,compared with the control group,the weight loss rate was reduced by 11.59%,and the hardness,content of soluble solids,chewiness,gumminess,and springiness were increased by 61.94%,14.81%,83.59%,84.02%,and 75.73%,respectively,which could better maintain the commercial quality of the fruits.Under different concentrations of 1-MCP treatment,significant differences in the quality of peach fruit were observed.A correlation analysis of the fruit quality indicators was conducted,and it was found that the textural quality indicators,including hardness,chewiness,gumminess,and springiness,were significantly positively correlated with one another.Additionally,these textural quality indicators had good positive correlations with the soluble solid content of the fruit.The findings indicated that the textural quality indices objectively and accurately reflected the variations in peach quality under diverse storage conditions.In conclusion,when the concentration of 1-MCP is 2μL·L^(-1),the storage effect on peach fruits is optimal,and the texture quality can more intuitively represent the quality of peach fruits after postharvest storage.

关 键 词：桃 1-MCP 质构仪 保鲜贮藏 

分 类 号：S662.1[农业科学—果树学]