高渗CO_(2)保鲜袋复合1-MCP处理对秋月梨果实质地和贮藏品质的影响  

Effects of combined treatment with hyperosmotic CO_(2) storage bag and 1-MCP on the textures and storage quality of‘Akizuki’pear

作　　者：张舒敏 王文辉[1] 王志华[1] 贾朝爽 田帅 杜艳民[1] Zhang Shumin;Wang Wenhui;Wang Zhihua;Jia Chaoshuang;Tian Shuai;Du Yanmin(Institute of Pomology of CAAS,Key Laboratory of Fruit Storage and Processing of Liaoning Province,Xingcheng,Liaoning 125100)

机构地区：[1]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,辽宁兴城125100

出　　处：《中国果树》2025年第2期39-49,62,共12页China Fruits

基　　金：财政部和农业农村部:国家现代农业产业技术体系建设专项(CARS-29-19);中国农业科学院科技创新工程项目(CAAS-ASTIP-RIP);石家庄市科技计划项目(242490312A)。

摘　　要：为延长秋月梨果实的贮藏期和货架期,探究贮藏期间秋月梨果实质地和生理品质的变化。研究了高渗CO_(2)保鲜袋结合1-MCP处理对秋月梨0℃低温冷藏及冷藏后20℃货架期果实呼吸强度、穿刺质地(破裂力、破裂能、破裂位移、屈服力、屈服能和屈服位移)、TPA质地(内聚性、弹性、胶黏性、咀嚼性)、可溶性固形物含量、可滴定酸含量、果肉硬度、果柄保鲜指数的影响。结果表明:与高渗CO_(2)保鲜袋单一处理秋月梨相比,高渗CO_(2)保鲜袋+1-MCP复合处理能显著抑制自发气调包装袋内CO_(2)的累积,贮藏期间保鲜袋内CO_(2)体积分数在2.3%~2.7%波动;与CK相比,高渗CO_(2)保鲜袋单一处理和高渗CO_(2)保鲜袋+1-MCP复合处理均能明显降低果实呼吸峰值,高渗CO_(2)保鲜袋+1-MCP复合处理延迟呼吸高峰出现时间以及降低秋月梨呼吸峰值的效果优于高渗CO_(2)保鲜袋单一处理;高渗CO_(2)保鲜袋+1-MCP复合处理还能有效延缓秋月梨果实穿刺质地和TPA质地的下降,低温贮藏180 d后货架7 d时,能使果实保持14.54 N的破裂力、14.35 N·mm的破裂能、1.51 mm的破裂位移、15.19 N的屈服力、14.19 N·mm的屈服能、1.54 mm的屈服位移、0.30的内聚性、1.96 mm的弹性、18.23 N的胶黏性、29.83 m J的咀嚼性、4.43 kg/cm^(2)的硬度及52.38的果柄保鲜指数,从而使果实保持较好的口感和商品性。与高渗CO_(2)保鲜袋单一处理相比,高渗CO_(2)保鲜袋+1-MCP复合处理对秋月梨长期贮藏的保鲜效果更佳。In order to prolong the storage period and shelf life of‘Akizuki’pear,and explore the changes of texture and physiological quality of‘Akizuki’pear during storage.The effects of hyperosmotic CO_(2) storage bag combined with 1-MCP treatment on the fruit respiration intensity,puncture texture(rupture force,rupture energy,rupture displacement,yield force,yield energy and yield displacement),TPA texture(cohesion,elasticity,adhesivity,chewability),soluble solid content,titratable acid content,fruit flesh hardness,and stem preservation index of‘Akizuki’pear after cold storage at 0℃and 20℃shelf life were investigated.The results showed that compared with‘Akizuki’pear treated by hyperosmotic CO_(2) storage bag alone,hyperosmotic CO_(2) storage bag combined 1-MCP treatment could significantly inhibit the accumulation of CO_(2) in bag,and the volume fraction of CO_(2) in the storage bag fluctuated within 2.3%~2.7%during storage.Both hyperosmotic CO_(2) storage bag treatment and hyperosmotic CO_(2) storage bag combined 1-MCP treatment could significantly reduce the peak respiratory value of fruit.Hyperosmotic CO_(2) storage bag combined 1-MCP treatment delayed the peak respiratory time and reduced the peak respiratory value of‘Akizuki’pear than hyperosmotic CO_(2) storage bag alone.The combined treatment of hyperosmotic CO_(2) storage bag and 1-MCP can also effectively delay the decline of puncture texture and TPA texture of‘Akizuki’pear fruit.After storage for 180 days and shelf for 7 days,can hold fruit rupture force of 14.54 N,rupture energy of 14.35 N·mm,rupture displacement of 1.51 mm,yield force of 15.19 N,yield energy of 14.19 N·mm,yield displacement of 1.54 mm,cohesion of 0.30,elasticity of 1.96 mm,adhesivity of 18.23 N,chewability of 29.83 mJ,hardness of 4.43 kg/cm2,and a stem preservation index of 52.38.Compared with hyperosmotic CO_(2) storage bag alone,hyperosmotic CO_(2) storage bag combined 1-MCP treatment has better preservation effect on‘Akizuki’pear in long-term storage.

关 键 词：秋月 梨 高渗CO_(2)保鲜袋 1-MCP 质地 贮藏品质 

分 类 号：S661.2[农业科学—果树学]