臭氧结合1-MCP处理对油桃贮藏色泽和品质的影响  

Effect of Ozone Combined with 1-MCP on the Color and Quality of Nectarines during Postharvest Storage

作　　者：刘晨[1] 张轶斌[1] 贾晓昱 赵志永 LIU Chen;ZHANG Yibin;JIA Xiaoyu;ZHAO Zhiyong(School of Biological Engineering,Tianjin Modern Vocational Technology College,Tianjin 300451,China;Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;Shaanxi Fruit Industry Cold Chain New Materials Co.,Ltd.,Tongchuan 727199,China;Xinjiang Yuanxiang Agricultural Technology Co.,Ltd.,Hetian 848000,China)

机构地区：[1]天津现代职业技术学院生物工程学院,天津300451 [2]天津市农业科学院农产品保鲜与加工技术研究所,天津300384 [3]陕西果业冷链新材料有限公司,陕西铜川727199 [4]新疆远翔农业科技有限公司,新疆和田848000

出　　处：《食品工业科技》2025年第4期342-349,共8页Science and Technology of Food Industry

基　　金：陕西省自然科学基础研究计划项目(2024JC-YBQN-0200);农业农村部农产品贮藏保鲜重点实验室开放基金项目(kf2022001);新疆维吾尔自治区天池英才计划;新疆维吾尔自治区乡村振兴产业发展科技行动项目(2022NC119)。

摘　　要：为探究臭氧调控方式对经1-甲基环丙烯(1-MCP)处理后的油桃在冷藏过程中的色泽和品质变化的影响,以油桃为试材,采后用1μL/L 1-MCP熏蒸24 h以及1-MCP熏蒸分别结合臭氧水雾化和臭氧气体熏蒸30 min后包装,然后于0±0.5℃条件下贮藏,定期测定相关理化指标。结果表明,1-MCP联合臭氧处理能有效抑制呼吸速率和乙烯产量。单独1-MCP处理抑制果肉中花青素的积累,阻碍了果肉的红色着色,而1-MCP联合臭氧处理在贮藏后期促进了果肉的红色着色。与单独1-MCP组相比,1-MCP联合臭氧处理组在贮藏后期花青素含量、矢车菊素-3-O-葡萄糖苷、矢车菊素-3-O-芸香糖苷含量和花青素代谢相关酶活性较高,同时,臭氧气体熏蒸的方式更有利于贮藏后期花青素的积累,果肉红色度更高。该研究为改善果实采后色泽调控以及优化1-MCP在采后保鲜中的应用提供了新的思路。In order to investigate the effect of ozone regulation on the color and quality changes of nectarine treated with 1-methylcyclopropylene(1-MCP)during cold storage,nectarine test materials were fumigated with 1μL/L 1-MCP for 24 h after postharvest,combined with ozone water atomization and ozone gas fumigation for 30 min,then packaged and stored at 0±0.5℃.The relevant physicochemical indexes were determined regularly.Results showed that 1-MCP combined with ozone treatment could effectively inhibit respiration rate and ethylene release,1-MCP alone inhibited anthocyanin accumulation in pulp,hindering its red coloring,and 1-MCP combined with ozone treatment promoted red coloring in pulp at the later stage of storage.Compared with 1-MCP group alone,1-MCP group combined with ozone treatment had higher anthocyanin content,centaurin-3-O-glucoside content,centaurin-3-O-rutin content and enzyme activity related to anthocyanin metabolism at the later stage of storage.Meanwhile,ozone gas fumigation was more conducive to anthocyanin accumulation at the later stage of storage,and the flesh red degree was higher.This study provides a new idea for improving the control of postharvest color and optimizing the application of 1-MCP in postharvest preservation.

关 键 词：油桃 1-MCP 臭氧 花青素代谢 色泽调控 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]