1-MCP结合哈茨木霉菌对樱桃番茄贮藏的保鲜效果
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摘要
为探究1-MCP结合哈茨木霉菌对樱桃番茄贮藏品质的影响,以"荣耀F1代"樱桃番茄为试材,对采后樱桃番茄的生理指标、营养指标及相关酶活性进行测定,研究四种处理(采前喷水+蒸馏水熏蒸处理,S1;采前喷3.0×106CFU/m L哈茨木霉菌+蒸馏水熏蒸,S2;采前喷水+0.5μL/L的1-MCP处理,S3; 3.0×106CFU/m L哈茨木霉菌+0.5μL/L的1-MCP处理,S4)在(11±0.5)℃下对樱桃番茄贮藏品质的影响。结果表明:与对照(S1)比较,3种处理均能够抑制果实的腐烂率上升,延缓果实硬度、可溶性固形物、可滴定酸含量和VC含量的下降,降低果实的呼吸强度和乙烯生成速率,保持更好的SOD活性、PPO活性、POD活性和LOX活性,其中S1、S2、S3、S4的腐烂率在贮藏末期(48 d)分别为49.85%、37.89%、28.56%和19.81%。通过比较,采前喷施3.0×10~6CFU/m L哈茨木霉菌结合采后用0.5μL/L的1-MCP来处理樱桃番茄对果实的贮藏效果最好,能够明显延缓樱桃番茄的衰老进程,保持较高的贮藏品质。因此,采前喷施3.0×10~6CFU/m L哈茨木霉菌结合采后用0.5μL/L的1-MCP来处理樱桃番茄对果实的保鲜效果最好。
In order to investigate the effect of 1-MCP combined with Trichoderma harzianum on the storage quality of cherry tomato,the physiological index,nutrition index and related enzyme activities of cherry tomato were determined with"honor F1generation"cherry tomato as the material,and the effects of four dealing methods(preharvest distilled water spray + postharvest distilled water treatments(S1),preharvest 3.0 × 106CFU/m L Trichoderma harzianum spray + postharvest distilled water treatments(S2),preharvest distilled water spray + postharvest 0.5 μL/L 1-MCP treatments(S3),preharvest 3.0 × 106CFU/m L Trichoderma harzianum spray + postharvest 0.5 μL/L 1-MCP treatments(S4) on the storage quality of cherry tomato at(11 ±0.5) ℃ were studied.The results showed that,Compared with the control(S1),the three treatments could inhibit the increase of fruit decay rate and delay the decrease of fruit firmness,soluble solids,titratable acid content and VCcontent.In addition,it could also reduce the respiration rate and ethylene production rate of fruit,maintain SOD activity,PPO activity,POD activity and LOX activity well.Among them,the decay rates of S1(CK),S2(Trichoderma harzianum),S3(1-MCP) and S4(Trichoderma harzianum with 1-MCP) were 49.85%,37.89%,28.56% and 19.81% at the end of storage(48 d),respectively.By comparison,the combination of spraying 3.0 × 10~6CFU/m L Trichoderma harzianum before picking and treating cherry tomato with 0.5 μL/L 1-MCP after picking was the best for fruit storage,which could significantly delay the senescence process of cherry tomato and maintain high storage quality.Therefore,the combination of spraying 3.0 × 10~6CFU/m L Trichoderma harzianum before picking and treating cherry tomato with 0.5 μL/L 1-MCP after picking had the best fresh-keeping effect.
In order to investigate the effect of 1-MCP combined with Trichoderma harzianum on the storage quality of cherry tomato,the physiological index,nutrition index and related enzyme activities of cherry tomato were determined with"honor F1generation"cherry tomato as the material,and the effects of four dealing methods(preharvest distilled water spray + postharvest distilled water treatments(S1),preharvest 3.0 × 106CFU/m L Trichoderma harzianum spray + postharvest distilled water treatments(S2),preharvest distilled water spray + postharvest 0.5 μL/L 1-MCP treatments(S3),preharvest 3.0 × 106CFU/m L Trichoderma harzianum spray + postharvest 0.5 μL/L 1-MCP treatments(S4) on the storage quality of cherry tomato at(11 ±0.5) ℃ were studied.The results showed that,Compared with the control(S1),the three treatments could inhibit the increase of fruit decay rate and delay the decrease of fruit firmness,soluble solids,titratable acid content and VCcontent.In addition,it could also reduce the respiration rate and ethylene production rate of fruit,maintain SOD activity,PPO activity,POD activity and LOX activity well.Among them,the decay rates of S1(CK),S2(Trichoderma harzianum),S3(1-MCP) and S4(Trichoderma harzianum with 1-MCP) were 49.85%,37.89%,28.56% and 19.81% at the end of storage(48 d),respectively.By comparison,the combination of spraying 3.0 × 10~6CFU/m L Trichoderma harzianum before picking and treating cherry tomato with 0.5 μL/L 1-MCP after picking was the best for fruit storage,which could significantly delay the senescence process of cherry tomato and maintain high storage quality.Therefore,the combination of spraying 3.0 × 10~6CFU/m L Trichoderma harzianum before picking and treating cherry tomato with 0.5 μL/L 1-MCP after picking had the best fresh-keeping effect.
引文
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[10]孙志栋,田雪冰,倪穗,等.1-MCP对采后果实贮藏品质影响的研究进展[J].现代食品科技,2017(7):336-341.
[11]曹森,王瑞,赵成飞,等.采前喷施哈茨木霉菌对采后蓝莓贮藏品质及生物活性的影响[J].江苏农业学报,2017,33(2):422-431.
[12]Sivakumar D,Korsten L.Fruit quality and physiological responses of litchi cultivar McLean’s Red to 1-methylcyclopropene pre-treatment and controlled atmosphere storage conditions[J].Lebensmittel-Wissenschaft undTechnologie,2010,43(6):942-948.
[13]Asiche W O,Mitalo O W,Kasahara Y,et al.Effect of storage temperature on fruit ripening in three kiwifruit cultivars[J].Horticulture Journal,2017,86(3):1-7.
[14]潘冰燕,鲁晓翔,张鹏,等.1-MCP处理对线椒常温贮藏品质和风味物质的影响[J].食品与发酵工业,2015,41(7):231-237.
[15]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007.
[16]张群,周文化,谭欢,等.涂膜和热处理对葡萄能量和贮藏生理及品质的影响[J].农业工程学报,2016,32(9):255-263.
[17]李文学.1-MCP处理樱桃番茄条件优化及其结合SA处理的保鲜效果[D].杨凌:西北农林科技大学,2012.
[18]Hu H,Li P,Wang Y,et al.Hydrogen-rich water delays postharvest ripening and senescence of kiwifruit[J].Food Chemistry,2014,156(11):100-109.
[19]李江阔,曹森,张鹏,等.1-MCP采前处理对葡萄采后相关酶活性与品质的影响[J].食品科学,2014,35(22):270-275.
[20]曹森,马超,龙晓波,等.1-MCP结合乙烯吸附剂对蓝莓贮藏品质及生理的影响[J].食品工业科技,2017,38(19):266-271.
[21]奉代力,王强,郑纪慈,等.几种杀菌剂对番茄灰霉病菌的抑菌效果对比研究[J].浙江农业学报,2013,25(1):119-123.
[22]Song X Y,Sun C Y,Chen X L,et al.Research advances on mechanism of Trichoderma in biological control[J].Review of China Agricultural Science&Technology,2006,8(6):20-25.
[23]Tassoni A,Watkins C B,Davies P J.Inhibition of the ethylene response by 1-MCP in tomato suggests that polyamines are not involved in delaying ripening,but may moderate the rate of ripening or over-ripening[J].Journal of Experimental Botany,2006,57(12):3313-3325.
[24]Beno-Moualem D,Gusev L,Dvir O,et al.The effects of ethylene,methyl jasmonate and 1-MCP on abscission of cherry tomatoes from the bunch and expression of endo-1,4-β-glucanases[J].Plant Science,2004,167(3):499-507.
[25]郑铁松,李雪枝.不同浓度1-MCP对番茄保鲜效果的研究[J].食品科学,2006,27(10):552-555.
[26]孙志栋,田雪冰,倪穗,等.1-MCP对采后果实贮藏品质影响的研究进展[J].现代食品科技,2017(7):336-341.
[27]王宝春,颉敏华,王学喜,等.1-MCP处理对冷藏期间花牛苹果香气成分和果实品质的影响[J].食品工业科技,2017,38(7):331-339.
[2]李文学,尹明安,聂路.樱桃番茄保鲜条件优化及各指标在贮藏期的动态变化[J].西北农业学报,2012,21(4):121-126.
[3]岳喜庆,李健,赵中胜,等.卵白蛋白涂膜保鲜樱桃番茄[J].食品科技,2011(4):41-44.
[4]余定浪,任柯霖,欧州,等.1-MCP结合Cl O2固体缓释剂处理对番茄贮藏的保鲜效果[J].食品与发酵工业,2014,40(6):205-210.
[5]Deng L,Jiang C Z,Mu W,et al.Influence of 1-MCPtreatments on eating quality and consumer preferences of‘Qinmei’kiwifruit during shelf life[J].Journal of Food Science and Technology,2015,52(1):335-342.
[6]N Pongprasert,V Srilaong.A novel technique using 1-MCPmicrobubbles for delaying postharvest ripening of banana fruit[J].Postharvest Biology and Technology,2014,95(3):42-45.
[7]L Deng,C Z Jiang,W Mu,et al.Influence of 1-MCPtreatments on eating quality and consumer preferences of‘Qinmei’kiwifruit during shelf life[J].Journal of Food Science and Technology,2013,52(1):335-342.
[8]N Pongprasert,V Srilaong.A novel technique using 1-MCPmicrobubbles for delaying postharvest ripening of banana fruit[J].Postharvest Biology and Technology,2014,95(3):42-45.
[9]颜廷才,邵丹,李江阔,等.1-MCP对葡萄货架期间品质及挥发性物质的影响[J].食品科学,2015,36(20):258-263.
[10]孙志栋,田雪冰,倪穗,等.1-MCP对采后果实贮藏品质影响的研究进展[J].现代食品科技,2017(7):336-341.
[11]曹森,王瑞,赵成飞,等.采前喷施哈茨木霉菌对采后蓝莓贮藏品质及生物活性的影响[J].江苏农业学报,2017,33(2):422-431.
[12]Sivakumar D,Korsten L.Fruit quality and physiological responses of litchi cultivar McLean’s Red to 1-methylcyclopropene pre-treatment and controlled atmosphere storage conditions[J].Lebensmittel-Wissenschaft undTechnologie,2010,43(6):942-948.
[13]Asiche W O,Mitalo O W,Kasahara Y,et al.Effect of storage temperature on fruit ripening in three kiwifruit cultivars[J].Horticulture Journal,2017,86(3):1-7.
[14]潘冰燕,鲁晓翔,张鹏,等.1-MCP处理对线椒常温贮藏品质和风味物质的影响[J].食品与发酵工业,2015,41(7):231-237.
[15]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007.
[16]张群,周文化,谭欢,等.涂膜和热处理对葡萄能量和贮藏生理及品质的影响[J].农业工程学报,2016,32(9):255-263.
[17]李文学.1-MCP处理樱桃番茄条件优化及其结合SA处理的保鲜效果[D].杨凌:西北农林科技大学,2012.
[18]Hu H,Li P,Wang Y,et al.Hydrogen-rich water delays postharvest ripening and senescence of kiwifruit[J].Food Chemistry,2014,156(11):100-109.
[19]李江阔,曹森,张鹏,等.1-MCP采前处理对葡萄采后相关酶活性与品质的影响[J].食品科学,2014,35(22):270-275.
[20]曹森,马超,龙晓波,等.1-MCP结合乙烯吸附剂对蓝莓贮藏品质及生理的影响[J].食品工业科技,2017,38(19):266-271.
[21]奉代力,王强,郑纪慈,等.几种杀菌剂对番茄灰霉病菌的抑菌效果对比研究[J].浙江农业学报,2013,25(1):119-123.
[22]Song X Y,Sun C Y,Chen X L,et al.Research advances on mechanism of Trichoderma in biological control[J].Review of China Agricultural Science&Technology,2006,8(6):20-25.
[23]Tassoni A,Watkins C B,Davies P J.Inhibition of the ethylene response by 1-MCP in tomato suggests that polyamines are not involved in delaying ripening,but may moderate the rate of ripening or over-ripening[J].Journal of Experimental Botany,2006,57(12):3313-3325.
[24]Beno-Moualem D,Gusev L,Dvir O,et al.The effects of ethylene,methyl jasmonate and 1-MCP on abscission of cherry tomatoes from the bunch and expression of endo-1,4-β-glucanases[J].Plant Science,2004,167(3):499-507.
[25]郑铁松,李雪枝.不同浓度1-MCP对番茄保鲜效果的研究[J].食品科学,2006,27(10):552-555.
[26]孙志栋,田雪冰,倪穗,等.1-MCP对采后果实贮藏品质影响的研究进展[J].现代食品科技,2017(7):336-341.
[27]王宝春,颉敏华,王学喜,等.1-MCP处理对冷藏期间花牛苹果香气成分和果实品质的影响[J].食品工业科技,2017,38(7):331-339.
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