贾朝爽,包熬民,王志华,王文辉,王宝侠,佟伟.1-MCP对‘塞外红’苹果贮藏品质的影响[J].包装工程,2019,40(19):57-65.
JIA Chao-shuang,BAO Ao-min,WANG Zhi-hua,WANG Wen-hui,WANG Bao-xia,TONG Wei.Effect of 1-MCP Treatment on Storage Quality of 'Saiwaihong' Apples[J].Packaging Engineering,2019,40(19):57-65. |
| 1-MCP对‘塞外红’苹果贮藏品质的影响 |
| Effect of 1-MCP Treatment on Storage Quality of 'Saiwaihong' Apples |
| 投稿时间：2019-07-22 修订日期：2019-10-10 |
| DOI：10.19554/j.cnki.1001-3563.2019.19.008 |
| 中文关键词: 塞外红 1-MCP 果肉 贮藏 品质 |
| 英文关键词: Saiwaihong 1-MCP pulp storage quality |
| 基金项目:中国农业科学院科技创新工程项目（CAAS-ASTIP-2017-RIP）；内蒙古自治区林业厅科技支撑项目（[2016]2号） |
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| 目的 为了研究1-甲基环丙烯（1-MCP）处理对‘塞外红’苹果贮藏品质的影响。方法 以‘塞外红’苹果为实验材料，对其采后的营养指标、质构、穿刺参数等进行测定，研究室温(20±1)℃条件下3种浓度1-MCP处理（0，0.5 μL/L和1.0 μL/L ）对‘塞外红’果实品质的影响，并对3个处理组果实在贮藏21天后的营养、质地等指标进行相关性分析。结果 与CK组相比，经过0.5 μL/L和1.0 μL/L的1-MCP处理均可以显著抑制贮藏期间果实的软化速率，且处理效果差异不显著（P>0.05）；随着贮藏时间的增加，在贮藏15 d后，0.5 μL/L的1-MCP处理组果实的可溶性固形物含量较高；0.5，1.0 μL/L的1-MCP处理组果实的可滴定酸含量均显著大于CK组（P<0.05），其中1.0 μL/L的1-MCP处理组的可滴定酸含量最高（0.70%）；在贮藏15 d后，CK组与0.5 μL/L的1-MCP处理组果实维生素C含量无显著差异性，且在贮藏21 d期间均大于1.0 μL/L的1-MCP处理组果实；经0.5和1.0 μL/L的1-MCP处理可以对果实质构（粘附性、内聚性、弹性、胶黏性、咀嚼性）、穿刺参数（穿刺果肉做功、果肉硬度、破裂力、屈服力、屈服功、屈服位移）等的下降有抑制作用，且不同处理组之间贮藏品质具有一定的相关性。结论 为了使效益最大化，建议选用0.5 μL/L的1-MCP来处理果实。 |
| 英文摘要: |
| The work aims to study the effects of 1-Methylcyclopropene (1-MCP) treatment on the storage quality of 'Saiwaihong' apples. With 'Saiwaihong' apple as experimental material, its nutritional indexes, texture and puncture parameters after harvest were determined. The effects of 1-MCP with three concentrations (0, 0.5 μL/L and 1.0 μL/L) on the fruit quality of 'Saiwaihong' were studied at (20±1) ℃, and the correlation between nutrition, texture and other indexes of the fruits subject to the three treatment groups after the 21-day storage was analyzed. The results showed that, 1-MCP treatment with concentrations of 0.5 μL/L and 1.0 μL/L could significantly inhibit fruit softening rate compared with CK during storage, and the difference of treatment effect was not significant (P>0.05). After 15 days of storage, the soluble solids were higher in the 0.5 μL/L 1-MCP group. The titrable acids of the fruits in the 0.5 and 1.0 μL/L 1-MCP treatment groups were significantly higher than CK group (P<0.05), with the highest content (0.70%) in the 1.0 μL/L 1-MCP treatment group. After storage for 15 days, there was no significant difference in VC content between CK group and 0.5 μL/L 1-MCP treatment group, and the VC content was greater than 1.0 μL/L 1-MCP treatment group during storage for 21 days. Treatment with 0.5 and 1.0 μL/L 1-MCP could inhibit the decrease of fruit texture (adhesion, cohesion, elasticity, glue viscosity, chewing) and puncture parameters (puncture flesh work, flesh hardness, rupture force, yield force, yield work, yield displacement), and the storage quality of different treatment groups had a certain correlation. To maximize the benefits, it is recommended to treat the fruits with 0.5 μL/L 1-MCP. |
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