1-MCP和货架温度对“乔纳金”苹果贮后品质的影响
|
摘要
为了提高"乔纳金"苹果货架期间的商品价值,减少货架损失,本试验将苹果经1-甲基环丙稀(1-MCP)处理后置于(0±1)℃冷库贮藏3个月,然后存放于不同的货架温度(5、10、15、20℃),研究不同货架温度对1-MCP处理后果实感官品质和营养特性的影响。结果表明:经过3个月的贮藏,"乔纳金"苹果果实品质下降较快,未经1-MCP处理的对照组货架时间短,果实硬度低,1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力下降快,适合短期贮藏,以5℃和15℃货架温度货架放置8 d较好;1-MCP处理可以较好地维持"乔纳金"苹果贮藏期间较高的品质,有效地延迟货架期果实品质的下降,从综合效果来看,1-MCP处理组在短期8 d货架时间,可以放置在15℃较高温度下,而长期货架放置(24 d)时,在低温5℃和10℃条件下苹果的感官和品质较好。本研究结果为"乔纳金"苹果的贮藏保鲜和货架期的选择提供了技术支持。
To enhance the commercial value and reduce the loss during shelf life, the 'Jonagold' apples treated by1-methylcyclopropene(1-MCP) were stored at(0±1) ℃ cold storage for three months, and then deposited at different shelf temperature(5, 10, 15, 20 ℃), and the effects of different shelf temperatures on sensory quality and nutritional characteristics of the apples were studied. The results showed that, the quality of 'Jonagold' apple decreased rapidly after three months of storage, the control group showed the shortest shelf life and lowest firmness, and fast decrease of free radical scavenging ability of 1,1-diphenyl-2-picrylhydrazyl(DPPH), which suggested it was suitable for short-term storage, and the commercial value kept well at 5 ℃ and 15 ℃ of shelf temperature for 8 days.However, 1-MCP treatment could better maintain higher quality of 'Jonagold' apple during storage and effectively delay the decrease of fruit quality during shelf life. Comprehensively considering, the 1-MCP treatment group could be stored at 15 ℃ if the shelf life was 8 days, while the apples had better sensory quality and nutritional characteristics at 5 ℃ or 10 ℃ if the shelf life was 24 days. Results of this study would provide meaningful technical support for storage and preservation and choice of shelf life of 'Jonagold' apple.
To enhance the commercial value and reduce the loss during shelf life, the 'Jonagold' apples treated by1-methylcyclopropene(1-MCP) were stored at(0±1) ℃ cold storage for three months, and then deposited at different shelf temperature(5, 10, 15, 20 ℃), and the effects of different shelf temperatures on sensory quality and nutritional characteristics of the apples were studied. The results showed that, the quality of 'Jonagold' apple decreased rapidly after three months of storage, the control group showed the shortest shelf life and lowest firmness, and fast decrease of free radical scavenging ability of 1,1-diphenyl-2-picrylhydrazyl(DPPH), which suggested it was suitable for short-term storage, and the commercial value kept well at 5 ℃ and 15 ℃ of shelf temperature for 8 days.However, 1-MCP treatment could better maintain higher quality of 'Jonagold' apple during storage and effectively delay the decrease of fruit quality during shelf life. Comprehensively considering, the 1-MCP treatment group could be stored at 15 ℃ if the shelf life was 8 days, while the apples had better sensory quality and nutritional characteristics at 5 ℃ or 10 ℃ if the shelf life was 24 days. Results of this study would provide meaningful technical support for storage and preservation and choice of shelf life of 'Jonagold' apple.
引文
[1] ROGER D, WAY SUSAN K, BROWN.乔纳金苹果[J].河北果树, 1992(1):44-46.
[2] BENITEZ C E, CSATRO H R, GONZALEZ C B, et al. Fruit orchard factors and quality parameters in apples and pears,fruits growth nutrition&quality[M]. CAB Direct,2005:55-95.
[3] DEELL J R, MURR D P, PORTEOUS M D, et al. Influence of temperature and duration of 1-methylcyclopropene(1-MCP)treatment on apple quality[J]. Postharvest Biology&Technology, 2002, 24(3):349-353. DOI:10.1016/S0925-5214(01)00136-3.
[4]陈莉,屠康,赵艺泽,等.采后1-MCP和热处理对红富士苹果生理变化和贮藏品质的影响[J].果树学报, 2006,23(1):59-64. DOI:10.3969/j.issn.1009-9980.2006.01.014.
[5] LEVERENTZ B, CONWAY W S, JANISIEWICZ W J, et al.Effect of combining MCP treatment, heat treatment, and biocontrol on the reduction of postharvest decay of‘Golden Delicious’apples[J]. Postharvest Biology&Technology,2003,27(3):221-233. DOI:10.1016/S0925-5214(02)00097-2.
[6]孙希生,王文辉,李志强,等. 1-MCP对苹果后熟及衰老的影响[J].保鲜与加工, 2003, 3(3):16-18. DOI:10.3969/j.issn.1009-6221.2003.03.007.
[7] LITTLE C R, HOLMES R J. Storage technology for apples and pears[M]. Australia:Highway Press Pty. Ltd., 2000.
[8]戚玉静,王庆国,石晶盈.温度对冷藏富士苹果货架品质变化的影响[J].食品与发酵工业, 2015, 41(5):192-198.DOI:10.13995/j.cnki.11-1802/ts.201505035.
[9] ERTURK U, AKBUDAK B, OZER M H. Quality changes of some apple cultivars stored in normal atmosphere for long periods[J]. Acta Horticulturae,2003(599):665-672.DOI:10.17660/actahortic.2003.599.87.
[10] KHORSHIDI J, TABATABAEI M F, AHMADI F M. Storage temperature effects on the postharvest quality of apple(Malus domestica Borkh. cv. Red Delicious)[J]. New York Science Journal,2010,3(3):67-70.
[11] KONOPACKA D, POCHARSKI W J. Effect of picking maturity, storage technology and technology and shelf-life on changes of apple firmness of‘Elstar’,‘Jonagold’, and‘Gloster’cultivars[J]. Journal of Fruit&Ornamental Plant Research,2002,10:15-26.
[12]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.
[13] KENNY O, O’BEIRNE D. Antioxidant phytochemicals in fresh-cut carrot disks as affected by peeling method[J].Postharvest Biology and Technology,2010,58(3):247-253.DOI:10.1016/j.postharvbio.2010.07.012.
[14]周胜男,陆宁.马铃薯中多酚类物质提取方法的研究[J].食品工业科技, 2009(9):217-219.
[15]李红.苹果果皮中α-法尼烯和类黄酮的提取及其抗氧化能力研究[D].泰安:山东农业大学, 2004.
[16]李莹,任亚梅,马学敏,等. 1-MCP处理结合不同贮藏条件对苹果常温货架品质的影响[J].北方园艺, 2014(11):137-143.
[17]郭丹,郝义,韩英群. 1-MCP处理对“岳帅”苹果货架品质的影响[J].北方园艺, 2011(4):63-64.
[18]王海波,李林光,陈学森,等.中早熟苹果品种果实的风味物质和风味品质[J].中国农业科学, 2010, 43(11):2300-2306. DOI:10.3864/j.issn.0578-1752.2010.11.013.
[19] LURIE S, KLEIN J D. Calcium and heat treatments to improve storability of‘Anna’apples[J]. Hortscience, 1992, 27(1):36-39.
[20]李宝江,林桂荣,崔宽.苹果糖酸含量与果实品质的关系[J].沈阳农业大学学报, 1994, 25(3):279-283.
[21]王云香,张亚楠,曲桂芹,等. 1-MCP处理对苹果采后常温贮藏品质的影响[J].食品科学, 2016, 37(16):280-285.DOI:10.7506/spkx1002-6630-201616046.
[22]李玲玲,张元湖,陈新,等. 1-MCP对红星苹果果皮酚类物质及其抗氧化能力的影响[C]//山东省植物生物学研究进展学术年会论文集.济南, 2006.
[23]田兰兰,刘婧琳,郑战伟,等.苹果多酚组分及其生理功能研究进展[J].食品工业科技, 2011(12):552-557.
[24]聂继云,吕德国,李静,等.苹果果实中类黄酮化合物的研究进展[J].园艺学报,2009,36(9):1390-1397. DOI:10.3321/j.issn:0513-353X.2009.09.023.
[25] LU X G, MA Y P, LIU X H. Effects of maturity and 1-MCP treatment on postharvest quality and antioxidant properties of‘Fuji’apples during long-term cold storage[J]. Horticulture Environment&Biotechnology, 2012, 53(5):378-386. DOI:10.1007/s13580-012-0102-7.
[2] BENITEZ C E, CSATRO H R, GONZALEZ C B, et al. Fruit orchard factors and quality parameters in apples and pears,fruits growth nutrition&quality[M]. CAB Direct,2005:55-95.
[3] DEELL J R, MURR D P, PORTEOUS M D, et al. Influence of temperature and duration of 1-methylcyclopropene(1-MCP)treatment on apple quality[J]. Postharvest Biology&Technology, 2002, 24(3):349-353. DOI:10.1016/S0925-5214(01)00136-3.
[4]陈莉,屠康,赵艺泽,等.采后1-MCP和热处理对红富士苹果生理变化和贮藏品质的影响[J].果树学报, 2006,23(1):59-64. DOI:10.3969/j.issn.1009-9980.2006.01.014.
[5] LEVERENTZ B, CONWAY W S, JANISIEWICZ W J, et al.Effect of combining MCP treatment, heat treatment, and biocontrol on the reduction of postharvest decay of‘Golden Delicious’apples[J]. Postharvest Biology&Technology,2003,27(3):221-233. DOI:10.1016/S0925-5214(02)00097-2.
[6]孙希生,王文辉,李志强,等. 1-MCP对苹果后熟及衰老的影响[J].保鲜与加工, 2003, 3(3):16-18. DOI:10.3969/j.issn.1009-6221.2003.03.007.
[7] LITTLE C R, HOLMES R J. Storage technology for apples and pears[M]. Australia:Highway Press Pty. Ltd., 2000.
[8]戚玉静,王庆国,石晶盈.温度对冷藏富士苹果货架品质变化的影响[J].食品与发酵工业, 2015, 41(5):192-198.DOI:10.13995/j.cnki.11-1802/ts.201505035.
[9] ERTURK U, AKBUDAK B, OZER M H. Quality changes of some apple cultivars stored in normal atmosphere for long periods[J]. Acta Horticulturae,2003(599):665-672.DOI:10.17660/actahortic.2003.599.87.
[10] KHORSHIDI J, TABATABAEI M F, AHMADI F M. Storage temperature effects on the postharvest quality of apple(Malus domestica Borkh. cv. Red Delicious)[J]. New York Science Journal,2010,3(3):67-70.
[11] KONOPACKA D, POCHARSKI W J. Effect of picking maturity, storage technology and technology and shelf-life on changes of apple firmness of‘Elstar’,‘Jonagold’, and‘Gloster’cultivars[J]. Journal of Fruit&Ornamental Plant Research,2002,10:15-26.
[12]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.
[13] KENNY O, O’BEIRNE D. Antioxidant phytochemicals in fresh-cut carrot disks as affected by peeling method[J].Postharvest Biology and Technology,2010,58(3):247-253.DOI:10.1016/j.postharvbio.2010.07.012.
[14]周胜男,陆宁.马铃薯中多酚类物质提取方法的研究[J].食品工业科技, 2009(9):217-219.
[15]李红.苹果果皮中α-法尼烯和类黄酮的提取及其抗氧化能力研究[D].泰安:山东农业大学, 2004.
[16]李莹,任亚梅,马学敏,等. 1-MCP处理结合不同贮藏条件对苹果常温货架品质的影响[J].北方园艺, 2014(11):137-143.
[17]郭丹,郝义,韩英群. 1-MCP处理对“岳帅”苹果货架品质的影响[J].北方园艺, 2011(4):63-64.
[18]王海波,李林光,陈学森,等.中早熟苹果品种果实的风味物质和风味品质[J].中国农业科学, 2010, 43(11):2300-2306. DOI:10.3864/j.issn.0578-1752.2010.11.013.
[19] LURIE S, KLEIN J D. Calcium and heat treatments to improve storability of‘Anna’apples[J]. Hortscience, 1992, 27(1):36-39.
[20]李宝江,林桂荣,崔宽.苹果糖酸含量与果实品质的关系[J].沈阳农业大学学报, 1994, 25(3):279-283.
[21]王云香,张亚楠,曲桂芹,等. 1-MCP处理对苹果采后常温贮藏品质的影响[J].食品科学, 2016, 37(16):280-285.DOI:10.7506/spkx1002-6630-201616046.
[22]李玲玲,张元湖,陈新,等. 1-MCP对红星苹果果皮酚类物质及其抗氧化能力的影响[C]//山东省植物生物学研究进展学术年会论文集.济南, 2006.
[23]田兰兰,刘婧琳,郑战伟,等.苹果多酚组分及其生理功能研究进展[J].食品工业科技, 2011(12):552-557.
[24]聂继云,吕德国,李静,等.苹果果实中类黄酮化合物的研究进展[J].园艺学报,2009,36(9):1390-1397. DOI:10.3321/j.issn:0513-353X.2009.09.023.
[25] LU X G, MA Y P, LIU X H. Effects of maturity and 1-MCP treatment on postharvest quality and antioxidant properties of‘Fuji’apples during long-term cold storage[J]. Horticulture Environment&Biotechnology, 2012, 53(5):378-386. DOI:10.1007/s13580-012-0102-7.