彭丽,孙兴盛,梁惜雯,徐冬颖,李江阔,姜爱丽.不同浓度1-MCP熏蒸处理对“龙成2号”软枣猕猴桃品质的影响[J].包装工程,2022,(5):68-75.
PENG Li,SUN Xing-sheng,LIANG Xi-wen,XU Dong-ying,LI Jiang-kuo,JIANG Ai-li.Effect of Different Concentrations of 1-Methylcyclopropene Vapor Treatment on Quality of Postharvest "Long Cheng 2"Actinidia Arguta[J].Packaging Engineering,2022,(5):68-75. |
| 不同浓度1-MCP熏蒸处理对“龙成2号”软枣猕猴桃品质的影响 |
| Effect of Different Concentrations of 1-Methylcyclopropene Vapor Treatment on Quality of Postharvest "Long Cheng 2"Actinidia Arguta |
| 投稿时间：2021-08-03 |
| DOI：10.19554/j.cnki.1001-3563.2022.05.010 |
| 中文关键词: 软枣猕猴桃 1-MCP处理 风味 膜脂氧化 |
| 英文关键词: Actinidia arguta 1-MCP treatment flavor membrane lipid peroxidation |
| 基金项目:“十三五” 国家重点研发计划(2016YFD0400903);辽宁省食品产业校企联盟项目(2018LNSPLLM0106) |
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| 中文摘要: |
| 目的 探究不同浓度1-MCP处理对软枣猕猴桃果实采后生理品质的影响。方法 分别使用0.5、1.0、1.5 μL/L 1-MCP熏蒸处理“龙成二号”软枣猕猴桃24 h，以不做任何处理为对照组，测定果实贮藏期间的外观、质量损失率、呼吸强度、乙烯释放量、硬度、可溶性固形物(TSS)含量、口感、风味、相对电导率及丙二醛(MDA)含量等。结果 不同浓度1-MCP处理均可较好地保持果实的外观和风味，降低软枣猕猴桃的呼吸强度和乙烯释放量，抑制果实质量损失率和TSS含量的上升，延缓软枣猕猴桃硬度和可滴定酸含量的下降，及相对电导率和MDA含量的上升，从而延长果实的贮藏期，维持软枣猕猴桃采后的商品性。其中，以1.0 μL/L 1-MCP处理的效果最佳。结论 不同浓度1-MCP熏蒸处理可以有效保持软枣猕猴桃的品质，减少膜损伤，延缓果实衰老，延长货架期。 |
| 英文摘要: |
| The work aims to study the effect of different concentration of 1-MCP vapor treatment on physical quality of postharvest Actinidia arguta. Long Cheng 2 Actinidia arguta wastreated with 0.5 μL/L, 1.0 μL/L and 1.5 μL/L 1-methylcyclopropene (1-MCP) vapor for 24 h and the group without any treatment was used as the control group. The appearance, weight loss rate, respiratory intensity, ethylene release volume, hardness, TSS, palate and flavor, relative conductivity and MDA content during storage were determined. The treatment by different concentrations of 1-MCP vapor maintained the fruit appearance and flavor, reduced the respiration intensity and ethylene release, inhibited the increase of fruit weight loss rate and TSS content and delayed the decrease of fruit hardness and titratable acid as well as the increase of relative electrical conductivity and MDA content, thus prolonging the storage period of fruit and maintaining the commercial properties of postharvest Actinidia arguta. The treatment by 1.0 μL/L 1-MCP vapor was the best. The treatment by different concentrations of 1-MCP vapor effectively maintains the quality value of Actinidia arguta, reduces the damage of membrane, retards the senescence and prolongs the shelf-life of fruit. |
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