彭梦云,王雪青,熊金梁,张倩倩,张勋,向运芳,关文强,黄明.电商速递中不同浓度1−MCP处理对脆李货架品质的影响[J].包装工程,2023,44(13):74-83.
PENG Meng-yun,WANG Xue-qing,XIONG Jin-liang,ZHAN Qian-qian,ZHANG Xun,XIANG Yun-fang,GUAN Wen-qiang,HUANG Ming.Effect of Different Concentrations of 1-MCP Treatment in E-Commerce Logistics on Shelf Quality of Crisp Plums[J].Packaging Engineering,2023,44(13):74-83. |
| 电商速递中不同浓度1−MCP处理对脆李货架品质的影响 |
| Effect of Different Concentrations of 1-MCP Treatment in E-Commerce Logistics on Shelf Quality of Crisp Plums |
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| DOI：10.19554/j.cnki.1001-3563.2023.13.010 |
| 中文关键词: 脆李 电商速递 1−甲基环丙烯 货架品质 |
| 英文关键词: crisp plums E-commerce logistics 1-Methylcyclopropene shelf quality |
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| 中文摘要: |
| 目的 探究在电商速递中不同浓度1−甲基环丙烯(1-Methylcyclopropene，1-MCP)处理对低温及常温脆李货架品质的影响。方法 采用不同浓度的1-MCP(0、2、4、6 μL/L)对电商运输中的脆李进行46 h熏蒸处理，研究脆李在低温(4±0.2)℃下贮藏12 d，然后转入常温货架(25±0.2)℃下贮藏3 d过程中质量损失率、呼吸强度、乙烯释放量、质构、色泽、可溶性固形物(TSS)含量、可滴定酸(TA)含量、抗坏血酸(Vc)含量、丙二醛(MDA)含量的变化。结果 不同浓度的1-MCP处理均有效保持了脆李的货架品质。对照组的脆李果实在冷藏12 d时的呼吸强度为5.76 mg/(kg.h)，乙烯释放量为23.44 µL/(kg.h)，硬度为350.86 g，此时脆李果实已全部软化，失去了脆李特有的口感。2 μL/L 1-MCP处理组脆李果实在冷藏12 d时的呼吸强度为3.57 mg/(kg.h)，乙烯释放量为6.93 µL/(kg.h)，硬度为845.65 g。2 μL/L 1-MCP处理组果实在TSS、TA、Vc、MDA等营养指标和衰老指标上均不同程度地优于对照组、4 μL/L处理组、6 μL/L处理组的脆李果实。通过1-MCP处理可有效减少脆李营养的流失，保持脆李的外观和风味。结论 在电商速递中，采用2 μL/L 1-MCP熏蒸处理能有效延缓脆李的衰老进程，维持果实货架期间的品质。 |
| 英文摘要: |
| The work aims to study the effect of different concentrations of 1-Methylcyclopropene (1-MCP) treatment in E-commerce logistics on the shelf quality of crisp plums at low and room temperature. Crisp plums in E-commerce logistics were treated with different concentrations of 1-MCP at 0 μL/L, 2 μL/L, 4 μL/L and 6 μL/L through fumigation treatment for 46 h. Changes in mass loss rate, respiration intensity, ethylene release, texture, color, soluble solids (TSS), titratable acid (TA), ascorbic acid (Vc and malondialdehyde (MDA) content in crisp plums stored at low temperature (4±0.2)℃ for 12 d and then transferred to ambient shelves at (25±0.2)℃ for 3 d were investigated. The different concentrations of 1-MCP treatments effectively maintained the shelf quality of crisp plums. In the control group, the respiration intensity was 5.76 mg/(kg.h), the ethylene release was 23.44 µL/(kg.h) and the hardness was 350.86 g on the 12th day of storage. At this time, the fruit was completely softened and lost the characteristic taste of crisp plums. For plums treated with 2 μL/L 1-MCP, the respiration intensity of was 3.57 mg/(kg.h), the ethylene release was 6.93 µL/(kg.h) and the hardness was 845.65 g. The 2 μL/L 1-MCP treatment group were better than control group, 4 μL/L and 6 μL/L 1-MCP treatment groups in terms of juice yield, TSS, TA, Vc, MDA and other nutrition indexes and senescence indexes. Such treatment could effectively reduce the nutrient loss and maintain the appearance and flavour of crisp plums. Fumigation treatment with 2 μL/L 1-MCP in E-commerce logistics can effectively delay the senescence process of crisp plums and maintain the quality of fruits during the shelf life. |
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