不同厚度PE保鲜袋结合1-MCP缓释剂对塞外红苹果贮藏期品质的影响  

Effect of different thickness PE fresh-keeping bags combined with 1-MCP slow-release agent on the storage quality of 'Saiwaihong' apple

作　　者：张文宽 王志华[1] 孙世民 包敖民 贾朝爽 谭焕光 Zhang Wenkuan;Wang Zhihua;Sun Shimin;Bao Aomin;Jia Chaoshuang;Tan Huanguang(Institute of Pomology of CAAS,Key Laboratory of Fruit Storage and Processing in Liaoning Province,Xingcheng,Liaoning,125100;Kailu County Forestry Workstation;Tongliao Forestry and Grassland Science Research Institute;Kailu County Forestry and Fruit Industry Technology Promotion Center)

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 [2]开鲁县林业工作站 [3]通辽市林业和草原科学研究所 [4]开鲁县林果产业技术推广中心

出　　处：《中国果树》2025年第3期9-16,共8页China Fruits

基　　金：“十四五”国家重点研发计划项目(2022YFD1600504-3);中国农业科学院科技创新工程项目(CAAS-ASTIP-RIP)。

摘　　要：为了筛选适宜塞外红苹果冷藏的保鲜袋,研究了在0~0.5℃的贮藏条件下,0.01、0.02、0.04mm厚度的PE(聚乙烯,polyethylene)保鲜袋结合1-甲基环丙烯(1-methylcyclopropene,1-MCP)缓释剂处理对果肉硬度、可溶性固形物含量、可滴定酸含量、外观及风味以及原果胶含量、可溶性果胶含量、纤维素含量、乙醇含量、乙醛含量、总抗氧化能力、过氧化氢含量等品质指标的影响。结果表明,与CK相比,不同厚度的保鲜袋结合1-MCP缓释剂处理均能有效延缓塞外红果肉硬度、可溶性固形物含量、可滴定酸含量的下降速度,抑制原果胶含量的降低和可溶性果胶含量的升高,延缓乙醇、乙醛高峰的出现时间,维持果实总抗氧化能力在较高的水平。综合比较认为:0.02 mm PE袋+1-MCP缓释剂和0.01 mm PE袋+1-MCP缓释剂2个处理的贮藏保鲜效果相对较好,贮藏120 d及货架5 d期间,能保持果实较好的硬度、外观及风味,有效延缓果实的衰老;0.04 mm PE保鲜袋贮藏的果实果皮出现褐变,而且果肉有异味,不适宜用于塞外红果实冷藏。In order to select fresh-keeping bags suitable for cold storage of ‘Saiwaihong' apple,the effects of PE(polyethylene) bags with thickness of 0.01 mm,0.02 mm and 0.04 mm combined with 1-MCP(1-methylcyclopropene)sustained release agent on fruit firmness,soluble solids content,titratable acid content,appearance and flavor,as well as original pectin content,soluble pectin content,cellulose content,ethanol content,acetaldehyde content,total antioxidant capacity and hydrogen peroxide content at 0~0.5 ℃ were studied.The results showed that compared with CK,the fresh-keeping bags with different thicknesses combined with 1-MCP sustained-release agent could effectively delay the decrease rate of firmness,soluble solids content and titratable acid content of ‘Saiwaihong'apple,inhibit the decrease of original pectin content and the increase of soluble pectin content,delay the appearance of ethanol and acetaldehyde peaks,and maintain the total antioxidant capacity of fruit at a higher level.Comprehensive comparison shows that the storage and preservation effects of 0.02 mm PE bag+1-MCP sustained-release agent and0.01 mm PE bag+1-MCP sustained-release agent are relatively good,and the firmness,appearance and flavor of fruits can be maintained during 120 days of storage and 5 days of shelf,and the aging of fruits can be effectively delayed;the peel of the fruit stored in 0.04 mm PE fresh-keeping bag is browned,and the flesh has peculiar smell,so it is not suitable for refrigeration of ‘Saiwaihong' apple.

关 键 词：塞外红苹果 PE保鲜袋 1-MCP缓释剂 品质 生理 

分 类 号：S661.1[农业科学—果树学]