| 1-MCP处理对“东红”猕猴桃货架期品质的影响 |
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| 引用本文： | 曹森,江彤,马超,江盼,雷霁卿,王瑞.1-MCP处理对“东红”猕猴桃货架期品质的影响[J].北方园艺,2021(4):101-106. |
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| 作者姓名： | 曹森 江彤 马超 江盼 雷霁卿 王瑞 |
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| 作者单位： | 贵阳学院食品与制药工程学院,贵州贵阳550005;贵州省果品加工工程技术研究中心,贵州贵阳550005;贵阳学院食品与制药工程学院,贵州贵阳550005;贵州省果品加工工程技术研究中心,贵州贵阳550005 |
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| 基金项目： | 贵州省科技计划资助项目(黔科合平台人才[2019]5644);贵州省科技计划资助项目(黔科合成果[2019]4254号);贵阳学院科研资金资助项目(GYU-KY-[2021])。 |
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| 摘 要： | 以"东红"猕猴桃为试材,通过采后用不同浓度(0、0.25、0.50、0.75μL·L-1)1-甲基环丙烯(1-methylcyclopropene,1-MCP)进行处理后,将果实至于(20.0±0.5)℃层析冷柜中对其进行货架期贮藏,研究"东红"猕猴桃果实品质的变化,以期为延长猕猴桃货架期品质提供参考依据。结果表明:0.75μL·L-11-MCP能够有效地抑制"东红"猕猴桃果实硬度、b*值、超氧化物歧化酶(SOD)活性及过氧化氢酶(CAT)活性的下降;0.75μL·L-1及0.50μL·L-11-MCP均能够显著降低"东红"猕猴桃果实呼吸强度、乙烯生成速率和脂氧合酶(LOX)活性;0.25、0.50、0.75μL·L-11-MCP能够更好地推迟"东红"猕猴桃果实可溶性固形物含量的上升,而不同浓度1-MCP处理间对"东红"猕猴桃果实可滴定酸含量的作用效果无显著差异。综合比较,0.75μL·L-11-MCP能够更好地保持"东红"猕猴桃的货架期品质,其次为0.50μL·L-11-MCP。综合考虑"东红"猕猴桃货架期品质变化及成本,建议"东红"猕猴桃的1-MCP使用浓度为0.50~0.75μL·L-1。
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| 关 键 词： | “东红”猕猴桃 1-甲基环丙烯 货架期 品质 |
Effects of 1-MCP Treatment on Shelf-life Quality of 'Donghong' kiwifruit |
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| CAO Sen,JIANG Tong,MA Chao,JIANG Pan,LEI Jiqing,WANG Rui.Effects of 1-MCP Treatment on Shelf-life Quality of 'Donghong' kiwifruit[J].Northern Horticulture,2021(4):101-106. |
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| Authors: | CAO Sen JIANG Tong MA Chao JIANG Pan LEI Jiqing WANG Rui |
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| Institution: | (School of Food and Pharmaceutical Engineering,Guiyang College,Guiyang,Guizhou 550005;Guizhou Engineering Research Center for Fruit Processing,Guiyang,Guizhou 550005) |
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| Abstract: | ‘Donghong’ kiwifruit was used as the experiment material,which were treated with different concentrations of 1-MCP(0 μL·L-1,0.25 μL·L-1,0.50 μL·L-1,0.75μL·L-1),the fruits were stored in(20.0±0.5)℃ chromatography freezer for shelf-life,and the physiological indexes of the‘Donghong’ kiwifruit were determined,in order to provide theoretical reference for the exten the shelf life quality of ‘Donghong’ kiwifruit.The results showed that 0.75 μL·L-1 1-MCP could effectively inhibited the decrease of fruit firmness,b* value,SOD activity and CAT activity of ‘Donghong’ kiwifruit;0.75 μL·L-1and 0.50 μL·L-1 1-MCP could significantly reduced the respiration intensity,ethylene production rate and LOX activity of ‘Donghong’ kiwifruit;0.25 μL·L-1,0.50 μL·L-1and 0.75 μL·L-1 of 1-MCP could better delayed the rise of soluble solid content of ‘Donghong’ kiwifruits,but the effects of 1-MCP on titratable acid content of ‘Donghong’ kiwifruit had no significant difference.By comprehensive comparison,0.75 μL·L-1 1-MCP could better maintain the shelf-life quality of ‘Donghong’ kiwifruit,followed by 0.50 μL·L-1 1-MCP.Considering the changes of shelf-life quality and cost of ‘Donghong’ kiwifruit,it was suggested that the concentration of 1-MCP in ‘Donghong’ kiwifruit was 0.50-0.75 μL·L-1. |
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| Keywords: | ‘Donghong’kiwifruit 1-methylcyclopropene shelf-life quality |
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