1-MCP和预贮对深州蜜桃采后生理和品质的影响  

Effects of 1-MCP Treatment and Prestorage on Postharvest Physiology and Quality of Shenzhou Honey Peach

作　　者：及华[1] 关军锋[1] 冯云霄[1] 孙玉龙[1] 

机构地区：[1]河北省农林科学院遗传生理研究所,河北石家庄050051

出　　处：《食品科学》2014年第14期247-250,共4页Food Science

基　　金：河北省自然科学基金项目(C2010001603);河北省财政专项(F12R13088)

摘　　要：为保持深州蜜桃冷藏期间良好的品质,延长贮藏时间,采用1.0μL/L 1-甲基环丙烯(1-methylcyclopropene,1-MCP)熏蒸和预贮(8℃、5 d转入0℃)的方法对采后深州蜜桃进行处理,测定0℃冷藏期间果实呼吸速率、乙烯释放速率和品质的变化。结果表明,1-MCP处理能够明显抑制桃果实冷藏期间的呼吸速率和乙烯释放速率,推迟呼吸高峰期的出现;同时延缓了果实软化,抑制可溶性固形物含量上升,降低了果实的褐变指数和腐烂指数;预贮促进了果实后熟,但预贮和1-MCP处理均明显降低了贮藏期果实褐变度和酚类物质含量,二者结合处理对抑制果实褐变效果最佳。In order to maintain better quality of Shenzhou honey peach during cold storage and to extend the storage time,after 1-MCP(1.0 μL/L) and prestorage(8 ℃ for 5 d before switching to 0 ℃) treatments,postharvest Shenzhou honey peach fruits were evaluated for fruit respiration,ethylene production and quality characteristics during cold storage at 0 ℃. The results showed that the 1-MCP treatment suppressed respiration rate and ethylene production rate of peach fruits,delayed the occurrence of the respiratory climacteric,inhibited fruit softening and the increase of total soluble solid content,and decreased the browning index and decay index. The prestorage treatment promoted the fruits to enter into the senescent stage,but this together with 1-MCP treatment remarkably reduced the browning degree and total phenolic contents. Their combination prevented effectively the browning of honey peach fruits.

关 键 词：蜜桃 1-甲基环丙烯 预贮 呼吸 乙烯 贮藏品质 

分 类 号：S662.1[农业科学—果树学]