1-MCP处理和低温贮藏对香瓜茄果实贮藏品质的影响  

Effect of 1-MCP treatment and low temperature storage on the postharvest storage quality of pepino

作　　者：司诚 高卓 吴雨江 庞丽洁 钟启文[1] 杨世鹏[1] Si Cheng;Gao Zhuo;Wu Yujiang;Pang Lijie;Zhong Qiwen;Yang Shipeng(Academy of Agriculture and Forestry Sciences,Qinghai University,Qinghai Province Key Laboratory of Vegetable Genetics and Physiology,Xining 810016;College of Life Sciences,Sichuan University)

机构地区：[1]青海大学农林科学院,青海省蔬菜遗传与生理重点实验室,西宁810016 [2]四川大学生命科学学院

出　　处：《中国果树》2025年第3期105-112,共8页China Fruits

基　　金：国家重点研发计划(2022YFD1602402);青海省乡村振兴科技示范县专项(2023-NK-X01)。

摘　　要：为探究1-甲基环丙烯(1-Methylcyclopropene,1-MCP)处理和低温贮藏对香瓜茄(Solanum muricatum)果实采后品质的影响,找到不同处理影响香瓜茄品质变化的关键。以香瓜茄品种青甜香为材料,测定了其在常温贮藏(18~21℃)、低温贮藏(4℃)以及1-MCP低温贮藏条件下,果实的外观表型、呼吸速率、硬度、可溶性固形物含量、维生素C含量、可滴定酸含量、总酚含量、蔗糖含量、果糖含量、葡萄糖含量、总糖含量贮藏0~35 d的变化情况,并通过主成分分析构建了果实品质综合评价模型。结果表明:与常温贮藏相比,低温贮藏及1-MCP低温贮藏可以有效维持较好的果实硬度和维生素C含量,并延缓果实变黄以及降低可溶性固形物、可滴定酸、蔗糖、果糖、葡萄糖、总糖含量的变化速率;然而,低温贮藏及1-MCP低温贮藏可能导致果实出现不同程度的冷害现象(如褐色斑点或褐变),从而对果实品质产生一定的负面影响。主成分分析结果进一步表明,0~21 d的贮藏期内,在1-MCP低温贮藏条件下香瓜茄果实的综合品质得分高于常温贮藏。综上所述,1-MCP处理后低温贮藏0~21 d内可维持香瓜茄果实较好的综合品质,为优化香瓜茄果实的采后贮藏条件提供了科学依据。To investigate the effects of 1-Methylcyclopropene(1-MCP) treatment and low temperature storage on the postharvest quality of pepino(Solanum muricatum) fruit and to identify the key factors influencing quality changes under different treatments.The study used the pepino cultivar ‘Qingtianxiang' as the experimental material.The exophenotype,respiration rate,firmness,soluble solids content,vitamin C content,titratable acidity content,total phenols content,sucrose content,fructose content,glucose content,and total sugar content of the fruit were measured over a period of 0~35 days under ambient temperature storage(18~21 ℃),low temperature storage(4 ℃),and low temperature storage after 1-MCP treatment.A comprehensive evaluation model of fruit quality was constructed using principal component analysis.The results showed that,compared with the ambient temperature storage,low temperature storage and low temperature storage after 1-MCP treatment effectively maintained better fruit firmness and vitamin C content,and delayed the rate of fruit yellowing and changes in total soluble solids,titratable acidity,sucrose,fructose,glucose,and total sugar content.However,low temperature storage and low temperature storage after 1-MCP treatment may lead to varying degrees of chilling injury(such as brown spots or browning) in the fruit,which negatively impacts fruit quality to a certain extent.Further principal component analysis results indicated that during the 0~21 days storage period,the comprehensive quality score of pepino fruit under low temperature storage after1-MCP treatment was higher than that of the ambient temperature storage group.In conclusion,low temperature storage after 1-MCP treatment can maintain better comprehensive quality of pepino fruit within 0~21 days.This study provides a scientific basis for optimizing the postharvest storage conditions of pepino fruit.

关 键 词：1-甲基环丙烯 香瓜茄 采后 品质 低温 

分 类 号：S668.9[农业科学—果树学]