1-MCP对不同地域寒富苹果质地的响应
|
摘要
目的研究1-甲基环丙烯(1-Methylcyclopropene,1-MCP)处理及山地种植对寒富苹果质地的影响。方法以平地寒富和山地寒富果实为实验材料,应用质地多面分析(TPA)和穿刺法(TA)对苹果果肉质地进行研究,应用SIMCA软件对原始数据进行多变量分析,包括主成分分析(PCA)和正交-偏最小二乘判别分析(OPLS-DA),寻找经不同处理后苹果果实的质地差异,并探讨1-MCP对2种寒富果实成熟软化及相关细胞壁酶(纤维素酶)、胞内酶(淀粉酶)活性的影响。结果多变量统计分析结果显示,平地和山地寒富果实的质地在脆度、硬度、果皮脆性、胶性、咀嚼性等5项参数上差异显著。与对照组(CK)相比,山地寒富苹果在脆度、硬度、胶性等参数上显著高于平地寒富苹果(P<0.05),经1-MCP处理后,山地寒富苹果在硬度、胶性、脆度、咀嚼性及果皮脆度上均高于平地寒富苹果。1-MCP处理可以显著抑制果实的软化,以及纤维素酶(Cx)和淀粉酶的活性,将贮后货架时间延长至28 d,其中山地寒富果实的纤维素酶(Cx)和淀粉酶活性低于平地寒富果实。结论经1-MCP处理后,山地寒富果实在质地上好于平地寒富果实,更能延缓果实的软化。
The work aims to study the effects of 1-methylcyclopropene(1-MCP) and mountain planting on the texture of Hanfu apples. Hanfu apples planted in the orchard and mountain were used as test materials, respectively. Textural parameters of apple flesh were studied according to the method of texture profile analysis(TPA) and texture analysis(TA).SIMCA software was applied to carry out multivariate analysis on the raw data, including principal component analysis(PCA) and orthogonal partial least squares-discriminant analysis(OPLS-DA), to distinguish the textural differences between the two Hanfu fruits treated in different methods and discuss the effects of 1-MCP on the activity of the cell wall enzymes(cellulase, Cx) and intracellular enzymes(amylase) related to softening process. Multivariate statistical analysis results showed that brittleness, hardness, peel brittleness, colloidality and chewiness had significant differences in textural parameters between Hanfu apples planted in the orchard and mountain. Furthermore, the control group(CK) of mountain apples was significantly higher than that of apples planted in the orchard in terms of brittleness, hardness and colloidality(P<0.05). After treatment with 1-MCP, the hardness, colloidality, brittleness, chewiness and peel brittleness of Hanfu apple planted in mountain were higher than those apples planted in the orchard. 1-MCP treatment could significantly delay fruit softening, inhibit the activities of Cx and amylase, and extend shelf life to 28 days. What's more, the Cx and amylase activity of apples planted in the orchard were higher than that in mountain. With the treatment of 1-MCP, the mountain Hanfu fruits can better maintain the textural parameters than those planted in the orchard. 1-MCP can better delay the softening of fruits.
The work aims to study the effects of 1-methylcyclopropene(1-MCP) and mountain planting on the texture of Hanfu apples. Hanfu apples planted in the orchard and mountain were used as test materials, respectively. Textural parameters of apple flesh were studied according to the method of texture profile analysis(TPA) and texture analysis(TA).SIMCA software was applied to carry out multivariate analysis on the raw data, including principal component analysis(PCA) and orthogonal partial least squares-discriminant analysis(OPLS-DA), to distinguish the textural differences between the two Hanfu fruits treated in different methods and discuss the effects of 1-MCP on the activity of the cell wall enzymes(cellulase, Cx) and intracellular enzymes(amylase) related to softening process. Multivariate statistical analysis results showed that brittleness, hardness, peel brittleness, colloidality and chewiness had significant differences in textural parameters between Hanfu apples planted in the orchard and mountain. Furthermore, the control group(CK) of mountain apples was significantly higher than that of apples planted in the orchard in terms of brittleness, hardness and colloidality(P<0.05). After treatment with 1-MCP, the hardness, colloidality, brittleness, chewiness and peel brittleness of Hanfu apple planted in mountain were higher than those apples planted in the orchard. 1-MCP treatment could significantly delay fruit softening, inhibit the activities of Cx and amylase, and extend shelf life to 28 days. What's more, the Cx and amylase activity of apples planted in the orchard were higher than that in mountain. With the treatment of 1-MCP, the mountain Hanfu fruits can better maintain the textural parameters than those planted in the orchard. 1-MCP can better delay the softening of fruits.
引文
[1]魏宏贺.寒富苹果在鞍山地区的表现及生产关键技术[J].农家科技,2016(5):434.WEI Hong-he.Performance and Key Technologies of Hanfu Apple Production in Anshan Area[J].Journal of Agricultural Science and Technology,2016(5):434.
[2]李江阔,刘畅,张鹏,等.低温条件下不同时期1-MCP处理对金冠苹果生理和品质的影响[J].食品科学,2015,36(18):220-224.LI Jiang-kuo,LIU Chang,ZHANG Peng,et al.Effects of 1-MCP Treatment on Physiology and Quality of Jinguan Apple at Different Stages under Low Temperature[J].Food Science,2015,36(18):220-224.
[3]王晓飞,杨艳青,任小林,等.1-MCP对‘粉红女士’苹果果实采后生理及其品质的影响[J].食品科学,2015,35(18):219-223.WANG Xiao-fei,YANG Yan-qing,REN Xiao-lin,et al.1-MCP Effects on Postharvest Physiology and Quality of'Lady Pink'Apples[J].Food Science,2015,35(18):219-223.
[4]KOLNIAK-OSTEK J,WOJDYO A,MARKOWSKI J,et al.1-Methylcyclopropene Postharvest Treatment and Their Tffect on Apple Quality during Long-term Storage Time[J].European Food Research and Technology,2014,239(4):603-612.
[5]王阳,王志华,王文辉,等.1-MCP处理对几种脆肉梨果实贮藏品质及采后生理的影响[J].果树学报,2016(S1):147-156.WANG Yang,WANG Zhi-hua,WANG Wen-hui,et al.Effects of 1-MCP Treatment on Storage Quality and Postharvest Physiology of Several Crispy Pear Fruits[J].Journal of Fruit Science,2016(S1):147-156.
[6]王志华,姜云斌,王文辉,等.1-MCP对常温贮藏‘红香酥’梨保鲜效果的影响[J].中国果树,2016(1):15-18.WANG Zhi-hua,JIANG Yun-bin,WANG Wen-hui,et al.Effect of 1-MCP on Fresh-keeping Effect of'Red Crisp'Pear at Normal Temperature[J].China Fruit Tree2016(1):15-18.
[7]HENDGES M V,STEFENS C A,NEUWALD D A,et al.'Packham's Triumph'earresponseto 1-Methylcyclopropene and Nitricoxide Treatments[J].Revista Caatinga,2016,29(2):283-289.
[8]ACUNA M G V,BIASI W V,MITCHAM E J,et al.Fruit Temperature and Ethylene Modulate 1-MCP Response in'Bartlett'Pears[J].Postharvest Biology&Technology,2011,60(1):17-23.
[9]刘淑英,李桂霞,张冬梅,等.低温贮藏下不同1-MCP浓度对桃生理特性的影响[J].食品科技,2016(2):38-41.LIU Shu-ying,LI Gui-xia,ZHANG Dong-mei,et al.Effects of Different 1-MCP Concentrations on Physiological Characteristics of Peaches under Low Temperature Storage[J].Food Science and Technology,2016(2):38-41.
[10]LIN Yi-fen,LIN Yi-xiong,LIN He-tong,et al.Effects of Paper Containing 1-MCP Postharvest Treatment on the Disassembly of Cell Wall Polysaccharides and Softening in Younai Plum Fruit during Storage[J].Food Chemistry,2018:1-8.
[11]颜廷才,王云舒,史学群,等.1-MCP及物流方式对芒果货架品质及软化酶活性的影响[J].食品科学,2016,37(6):231-236.YAN Ting-cai,WANG Yun-shu,SHI Xue-qun,et al.Influence of 1-MCP and Transportation on the Quality and Softening Enzyme Activity of Mangoes[J].Food Science,2016,37(6):231-236.
[12]NIU Xin-yu,ZHANG Liang-ying,LIU Lin.Effect of Different Preservation Treatments on the Room Temperature Storage Effect of'Gala'Apple[J].Asian Agricultural Research,2017(12):33-36.
[13]赵浩暖,王海宁,丛明燕,等.一氧化氮与低温协同处理对巨峰葡萄果实贮藏品质的影响[J].华北农学报,2016,31(S1):188-194.ZHAO Hao-nuan,WANG Hai-ning,CONG Ming-yan et al.Effect of Nitric Oxide and Low Temperature Treatment on Storage Quality of Jufeng Grape Fruits[J].Acta Agriculturae Boreali-sinica,2016,31(S1):188-194.
[14]SAAVEDRA J,FUENTEALBA C,et al.Chemometric Approaches for the Zoning of Pinot Noir Wines from the Casablanca Valley,Chile[J].Food Chemistry,2011,127(4):1842-1847.
[15]薛水玉.基于色谱技术的款冬植物代谢组学研究[D].太原:山西大学,2012.XUE Shui-yu.Metabonomics of Tulipa Fargesii Based on Chromatographic Techniques[D].Taiyuan:Shanxi University,2012.
[16]孙希生,王文辉,王志华,等.1-MCP对苹果采后生理的影响[J].保鲜与加工,2002,2(4):3-7.SUN Xi-sheng,WANG Wen-hui,WANG Zhi-hua,et al Effects of 1-MCP on Postharvest Physiology of Apples[J].Preservation and Processing,2002,2(4):3-7.
[17]CHIN L,LI Z M,LAZAN H,et al.Cell Wall Modifications,Degrading Enzymes and Softening of Carambola Fruit during Ripening[J].Journal of Experimental Botany,1999,50(335):767-775.
[18]李雯,邵远志,陈维信.淀粉酶活性测定方法的改进[J].植物生理学报,2005,41(5):655-656.LI Wen,SHAO Yuan-zhi,CHEN Wei-xin.Improvement of Amylase Activity Determination Method[J].Journal of Plant Physiology,2005,41(5):655-656.
[19]朱明月,沈文涛,周鹏.果实成熟软化机理研究进展[J].分子植物育种,2005(3):421-426.ZHU Ming-yue,SHEN Wen-tao,ZHOU Peng.Advances on Fruit Ripening and Softening Mechanism[J].Molecular Plant Breeding,2005(3):421-426.
[20]于辉,张秀美,王宏,等.不同产地寒富苹果品质的分析[J].江西农业学报,2012,24(4):55-56.YU Hui,ZHANG Xiu-mei,WANG Hong,et al.Quality Analysis of Hanfu Apples from Different Producing Areas[J].Jiangxi Agricultural Journal,2012,24(4):55-56.
[21]李丽梅,关军锋,及华,等.不同产地“红富士”苹果的采后品质及软化[J].中国生态农业学报,2009,17(4):690-693.LI Li-mei,GUAN Jun-feng,JI Hua,et al.Postharvest Quality and Softening of"Red Fuji"Apples from Different Origins[J].Chinese Journal of Eco-Agriculture2009,17(4):690-693.
[22]王小会.1-MCP对美国8号苹果保鲜效应的研究[D].杨凌:西北农林科技大学,2007.WANG Xiao-hui.Study on the Preservation Effect of 1-MCP on American No.8 Apple[D].Yanglin:Northwest University of Agriculture and Forestry,2007.
[23]李江阔,张鹏,郭威,等.不同产地南果梨冷藏后常温货架期保鲜效果的研究[J].保鲜与加工,2008,8(6):25-27.LI Jiang-kuo,ZHANG Peng,GUO Wei,et al.Study on the Shelf Life Preservation Effect of Nanguo Pear from Different Habitats after Refrigeration[J].Storage and Process,2008,8(6):25-27.
[24]贾艳萍,刘畅,李江阔,等.常温不同时期1-MCP处理对富士苹果质地的影响[J].食品工业科技,2014,35(23):319-322.JIA Yan-ping,LIU Chang,LI Jiang-kuo,et al.Effects of1-MCP Treatment on the Texture of Fuji Apples in Different Periods at Room Temperature[J].Food Industry Science and Technology,2014,35(23):319-322.
[25]郭峰,王毓宁,李鹏霞,等.1-MCP处理对采后红椒质构性能的影响[J].食品科学,2015,36(16):272-277.GUO Feng,WANG Yu-ning,LI Peng-xia,et al.1-MCPTreatment on Texture Properties of Postharvest Red Pepper[J].Food Science,2015,36(16):272-277.
[26]谢国芳,吴颖,王新华,等.1-MCP结合CT-2对水晶葡萄低温贮藏品质的影响[J].中国南方果树,2017(4):112-116.XIE Guo-fang,WU Ying,WANG Xin-hua,et al.Effects of 1-MCP Combined with CT-2 on Cryogenic Storage Quality of Crystal Grapes[J].Fruit Trees of Southern China,2017(4):112-116.
[27]王玉玲,高继鑫,张新富,等.1-MCP处理对蓝莓冷藏保鲜效果的影响[J].食品研究与开发,2015(10):132-136.WANG Yu-ling,GAO Ji-xin,ZHANG Xin-fu,et al.Effects of 1-MCP Treatment on Blueberry Refrigeration Effect[J].Food Research and Development,2015(10):132-136.
[2]李江阔,刘畅,张鹏,等.低温条件下不同时期1-MCP处理对金冠苹果生理和品质的影响[J].食品科学,2015,36(18):220-224.LI Jiang-kuo,LIU Chang,ZHANG Peng,et al.Effects of 1-MCP Treatment on Physiology and Quality of Jinguan Apple at Different Stages under Low Temperature[J].Food Science,2015,36(18):220-224.
[3]王晓飞,杨艳青,任小林,等.1-MCP对‘粉红女士’苹果果实采后生理及其品质的影响[J].食品科学,2015,35(18):219-223.WANG Xiao-fei,YANG Yan-qing,REN Xiao-lin,et al.1-MCP Effects on Postharvest Physiology and Quality of'Lady Pink'Apples[J].Food Science,2015,35(18):219-223.
[4]KOLNIAK-OSTEK J,WOJDYO A,MARKOWSKI J,et al.1-Methylcyclopropene Postharvest Treatment and Their Tffect on Apple Quality during Long-term Storage Time[J].European Food Research and Technology,2014,239(4):603-612.
[5]王阳,王志华,王文辉,等.1-MCP处理对几种脆肉梨果实贮藏品质及采后生理的影响[J].果树学报,2016(S1):147-156.WANG Yang,WANG Zhi-hua,WANG Wen-hui,et al.Effects of 1-MCP Treatment on Storage Quality and Postharvest Physiology of Several Crispy Pear Fruits[J].Journal of Fruit Science,2016(S1):147-156.
[6]王志华,姜云斌,王文辉,等.1-MCP对常温贮藏‘红香酥’梨保鲜效果的影响[J].中国果树,2016(1):15-18.WANG Zhi-hua,JIANG Yun-bin,WANG Wen-hui,et al.Effect of 1-MCP on Fresh-keeping Effect of'Red Crisp'Pear at Normal Temperature[J].China Fruit Tree2016(1):15-18.
[7]HENDGES M V,STEFENS C A,NEUWALD D A,et al.'Packham's Triumph'earresponseto 1-Methylcyclopropene and Nitricoxide Treatments[J].Revista Caatinga,2016,29(2):283-289.
[8]ACUNA M G V,BIASI W V,MITCHAM E J,et al.Fruit Temperature and Ethylene Modulate 1-MCP Response in'Bartlett'Pears[J].Postharvest Biology&Technology,2011,60(1):17-23.
[9]刘淑英,李桂霞,张冬梅,等.低温贮藏下不同1-MCP浓度对桃生理特性的影响[J].食品科技,2016(2):38-41.LIU Shu-ying,LI Gui-xia,ZHANG Dong-mei,et al.Effects of Different 1-MCP Concentrations on Physiological Characteristics of Peaches under Low Temperature Storage[J].Food Science and Technology,2016(2):38-41.
[10]LIN Yi-fen,LIN Yi-xiong,LIN He-tong,et al.Effects of Paper Containing 1-MCP Postharvest Treatment on the Disassembly of Cell Wall Polysaccharides and Softening in Younai Plum Fruit during Storage[J].Food Chemistry,2018:1-8.
[11]颜廷才,王云舒,史学群,等.1-MCP及物流方式对芒果货架品质及软化酶活性的影响[J].食品科学,2016,37(6):231-236.YAN Ting-cai,WANG Yun-shu,SHI Xue-qun,et al.Influence of 1-MCP and Transportation on the Quality and Softening Enzyme Activity of Mangoes[J].Food Science,2016,37(6):231-236.
[12]NIU Xin-yu,ZHANG Liang-ying,LIU Lin.Effect of Different Preservation Treatments on the Room Temperature Storage Effect of'Gala'Apple[J].Asian Agricultural Research,2017(12):33-36.
[13]赵浩暖,王海宁,丛明燕,等.一氧化氮与低温协同处理对巨峰葡萄果实贮藏品质的影响[J].华北农学报,2016,31(S1):188-194.ZHAO Hao-nuan,WANG Hai-ning,CONG Ming-yan et al.Effect of Nitric Oxide and Low Temperature Treatment on Storage Quality of Jufeng Grape Fruits[J].Acta Agriculturae Boreali-sinica,2016,31(S1):188-194.
[14]SAAVEDRA J,FUENTEALBA C,et al.Chemometric Approaches for the Zoning of Pinot Noir Wines from the Casablanca Valley,Chile[J].Food Chemistry,2011,127(4):1842-1847.
[15]薛水玉.基于色谱技术的款冬植物代谢组学研究[D].太原:山西大学,2012.XUE Shui-yu.Metabonomics of Tulipa Fargesii Based on Chromatographic Techniques[D].Taiyuan:Shanxi University,2012.
[16]孙希生,王文辉,王志华,等.1-MCP对苹果采后生理的影响[J].保鲜与加工,2002,2(4):3-7.SUN Xi-sheng,WANG Wen-hui,WANG Zhi-hua,et al Effects of 1-MCP on Postharvest Physiology of Apples[J].Preservation and Processing,2002,2(4):3-7.
[17]CHIN L,LI Z M,LAZAN H,et al.Cell Wall Modifications,Degrading Enzymes and Softening of Carambola Fruit during Ripening[J].Journal of Experimental Botany,1999,50(335):767-775.
[18]李雯,邵远志,陈维信.淀粉酶活性测定方法的改进[J].植物生理学报,2005,41(5):655-656.LI Wen,SHAO Yuan-zhi,CHEN Wei-xin.Improvement of Amylase Activity Determination Method[J].Journal of Plant Physiology,2005,41(5):655-656.
[19]朱明月,沈文涛,周鹏.果实成熟软化机理研究进展[J].分子植物育种,2005(3):421-426.ZHU Ming-yue,SHEN Wen-tao,ZHOU Peng.Advances on Fruit Ripening and Softening Mechanism[J].Molecular Plant Breeding,2005(3):421-426.
[20]于辉,张秀美,王宏,等.不同产地寒富苹果品质的分析[J].江西农业学报,2012,24(4):55-56.YU Hui,ZHANG Xiu-mei,WANG Hong,et al.Quality Analysis of Hanfu Apples from Different Producing Areas[J].Jiangxi Agricultural Journal,2012,24(4):55-56.
[21]李丽梅,关军锋,及华,等.不同产地“红富士”苹果的采后品质及软化[J].中国生态农业学报,2009,17(4):690-693.LI Li-mei,GUAN Jun-feng,JI Hua,et al.Postharvest Quality and Softening of"Red Fuji"Apples from Different Origins[J].Chinese Journal of Eco-Agriculture2009,17(4):690-693.
[22]王小会.1-MCP对美国8号苹果保鲜效应的研究[D].杨凌:西北农林科技大学,2007.WANG Xiao-hui.Study on the Preservation Effect of 1-MCP on American No.8 Apple[D].Yanglin:Northwest University of Agriculture and Forestry,2007.
[23]李江阔,张鹏,郭威,等.不同产地南果梨冷藏后常温货架期保鲜效果的研究[J].保鲜与加工,2008,8(6):25-27.LI Jiang-kuo,ZHANG Peng,GUO Wei,et al.Study on the Shelf Life Preservation Effect of Nanguo Pear from Different Habitats after Refrigeration[J].Storage and Process,2008,8(6):25-27.
[24]贾艳萍,刘畅,李江阔,等.常温不同时期1-MCP处理对富士苹果质地的影响[J].食品工业科技,2014,35(23):319-322.JIA Yan-ping,LIU Chang,LI Jiang-kuo,et al.Effects of1-MCP Treatment on the Texture of Fuji Apples in Different Periods at Room Temperature[J].Food Industry Science and Technology,2014,35(23):319-322.
[25]郭峰,王毓宁,李鹏霞,等.1-MCP处理对采后红椒质构性能的影响[J].食品科学,2015,36(16):272-277.GUO Feng,WANG Yu-ning,LI Peng-xia,et al.1-MCPTreatment on Texture Properties of Postharvest Red Pepper[J].Food Science,2015,36(16):272-277.
[26]谢国芳,吴颖,王新华,等.1-MCP结合CT-2对水晶葡萄低温贮藏品质的影响[J].中国南方果树,2017(4):112-116.XIE Guo-fang,WU Ying,WANG Xin-hua,et al.Effects of 1-MCP Combined with CT-2 on Cryogenic Storage Quality of Crystal Grapes[J].Fruit Trees of Southern China,2017(4):112-116.
[27]王玉玲,高继鑫,张新富,等.1-MCP处理对蓝莓冷藏保鲜效果的影响[J].食品研究与开发,2015(10):132-136.WANG Yu-ling,GAO Ji-xin,ZHANG Xin-fu,et al.Effects of 1-MCP Treatment on Blueberry Refrigeration Effect[J].Food Research and Development,2015(10):132-136.