冬枣酒软过程中呼吸强度和乙烯代谢的变化及1-MCP的处理效应  

Changes of respiration and ethylene production and effects of 1-MCP during the fermentation softening of Chinese winter jujube fruit

作　　者：申琳[1] 生吉萍[1] 牛建生 刘启侠 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]山东省无棣县农业局,山东无棣251900 [3]山东省成武县农业局,山东成武274200

出　　处：《中国农业大学学报》2004年第2期36-39,共4页Journal of China Agricultural University

基　　金：国家"十五"攻关课题资助项目( 2 0 0 1BA5 0 1A10 9);国家自然科学基金资助项目( 30 2 0 0 191)

摘　　要：以半红果期的冬枣为材料 ,装入打孔的农膜袋中贮藏于 ( 2 0± 2 )℃和 ( 4± 0 5 )℃ ,研究其果实酒软的规律。结果表明 :随着贮藏时间的延长 ,果实乙醇含量持续上升 ,当乙醇含量达到 0 1%时 ,果实明显酒软 ;酒软过程中无呼吸高峰和乙烯释放高峰出现 ;果实的呼吸作用与乙醇积累呈正相关 ;降低温度可以抑制其呼吸强度 ,减缓酒软进程 ;室温下 1 0 0 μL·L-11 MCP密闭处理冬枣 12h ,明显抑制了乙烯释放量 ,但对呼吸作用的抑制效果不明显。冬枣贮藏期的酒软受呼吸代谢和乙烯代谢的双重调节 ,适宜的 1Chinese winter jujube( Zizyphus jujuba Mill.) fruits harvested in Hebei Huanghua Kongdian Orchard were stored in plastic bags at room temperature 20?℃ ± 2?℃ and 4?℃ ± 0 5?℃, the process of fermentation softening was investigated. The results showed that the content of ethanol was linearly increased during the process of storage. When the content of ethanol reached 0 1?g·100?g -1 FW, the fermentation softening took place, which the over accumulation of the content of ethanol was the main reason of softening. No peaks of respiration rate and ethylene production were detected in the process of fermentation softening. The respiration rate was correlative to the content of ethanol, so the changing of respiration is the metabolism reason of softening. Fumigation of fruits for 12?h at room temperature with 1 MCP (1 methylcycloprolene) 1 00?μL·L -1 showed that ethylene production was inhibited but no significant effects on respiration rate. Thus, the process of fermentation softening was regulated by respiration and ethylene production during jujube storage, suitable treatment of 1 MCP could delay the progress of fermentation softening.

关 键 词：冬枣 酒软过程 呼吸强度 乙烯代谢 1-MCP 1-甲基环丙烯 

分 类 号：S665.1[农业科学—果树学]