1-MCP处理对‘大红袍’鲜花椒冷藏生理与品质效应的影响
|
摘要
以凤县‘大红袍’鲜花椒为试材,对照、低温(0℃)1.0μL·L~(-1) 1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理24 h和常温(28℃)1.0μL·L~(-1) 1-MCP处理12 h,对其(0±1)℃冷藏期间感官品质、褐变率、呼吸强度、乙烯释放量、叶绿素含量、出油率及粗蛋白质含量、丙二醛(MDA)含量和脂氧合酶(LOX)活性等指标的变化进行监测,以期为其1-MCP保鲜技术提供参考。结果表明:低温1.0μL·L~(-1) 1-MCP处理加速了鲜花椒的褐变速度,贮藏24 d时褐变率显著高于对照;常温1.0μL·L~(-1) 1-MCP处理使鲜花椒贮藏期由24 d延长至48 d,显著抑制其呼吸强度和褐变率,延缓其叶绿素降解和MDA含量的积累,降低其LOX活性峰值,感官品质最优,48 d时褐变率仅为5.3%,对其出油率和粗蛋白质含量无显著影响。
'Dahongpao' Zanthoxylum of Feng county treated with control,1.0 μL·L~(-1) 1-methylcyclopropene(1-MCP) at(0±1)℃ for 24 hours and 1.0 μL·L~(-1) 1-MCP at room temperature(28 ℃) for 12 hours were stored at(0±1)℃,then sensory quality,browning incidence,respiratory intensity,ethylene concentration,oil yield,contents of crude protein and malondialdehyde(MDA) and lipoxygenase(LOX) activity were monitored during storage.The results showed that 1-MCP treatment at low temperature significantly accelerated the browning incidence of Zanthoxylum during cold storage,whose browning incidence was significant higher than that of control on 24 days.However,1-MCP treatment at room temperature extended the storage time from 24 days to 48 days,significantly inhibited the respiration rate and the browning incidence,delayed the degradation of chlorophyll and the accumulation of MDA content,decreased the peak of LOX activity of Zanthoxylum and its′ sensory quality were the optimal with the browning incidence being only 5.3% on 48 days.No significant difference both oil yield and crude protein content were detected between control and 1-MCP treatment at room temperature.
'Dahongpao' Zanthoxylum of Feng county treated with control,1.0 μL·L~(-1) 1-methylcyclopropene(1-MCP) at(0±1)℃ for 24 hours and 1.0 μL·L~(-1) 1-MCP at room temperature(28 ℃) for 12 hours were stored at(0±1)℃,then sensory quality,browning incidence,respiratory intensity,ethylene concentration,oil yield,contents of crude protein and malondialdehyde(MDA) and lipoxygenase(LOX) activity were monitored during storage.The results showed that 1-MCP treatment at low temperature significantly accelerated the browning incidence of Zanthoxylum during cold storage,whose browning incidence was significant higher than that of control on 24 days.However,1-MCP treatment at room temperature extended the storage time from 24 days to 48 days,significantly inhibited the respiration rate and the browning incidence,delayed the degradation of chlorophyll and the accumulation of MDA content,decreased the peak of LOX activity of Zanthoxylum and its′ sensory quality were the optimal with the browning incidence being only 5.3% on 48 days.No significant difference both oil yield and crude protein content were detected between control and 1-MCP treatment at room temperature.
引文
[1] 蒋云华.大红袍花椒小环境气调保鲜技术研究[D].杨凌:西安科技大学,2013.
[2] 曾剑超,马力.青花椒保鲜技术的研究[J].西华大学学报(自然科学版),2007,26(2):51-56.
[3] 李一卓.鲜青花椒的保鲜及其农残降解技术的研究[D].重庆:西南大学,2011.
[4] 姚佳.青花椒贮藏技术研究及褐变机理初探[D].雅安:四川农业大学,2011.
[5] 曹森,王瑞,钟梅,等.1-MCP与MAP耦合对甜桔梗的保鲜效果[J].食品与发酵工业,2017,43(4):257-265.
[6] 周拥军,郜海燕,陈文煊,等.1-MCP处理对翠冠梨贮藏效果的影响[J].浙江农业学报,2006,18(2):121-124.
[7] MA Y,LU X,NOCK J F,et al.Peroxidase and polyphenoloxidase activities in relation to flesh browning of stem-end and calyx-end tissues of ‘Empire’ apples during controlled atmosphere storage[J].Postharvest Biology & Technology,2015,108:1-7.
[8] LUM G B,DEELL J R,HOOVER G J,et al.1-Methylcylopropene and controlled atmosphere modulate oxidative stress metabolism and reduce senescence-related disorders in stored pear fruit[J].Postharvest Biology & Technology,2017,129:52-63.
[9] DENG L,JIANG C Z,MU W,et al.Influence of 1-MCP treatments on eating quality and consumer preferences of ‘Qinmei’ kiwifruit during shelf life[J].Journal of Food Science & Technology,2015,52(1):335-342.
[10] ZHU X,SHEN L,FU D,et al.Effects of the combination treatment of 1-MCP an ethylene on the ripening of harvested banana fruit[J].Postharvest Biology & Technology,2015,107:23-32.
[11] DEELL J R,LUM G B,EHSANI-MOGHADDAM B.Effects of multiple 1-methylcyclopropene treatments on apple fruit quality and disorders in controlled atmosphere storage[J].Postharvest Biology & Technology,2016,111:93-98.
[12] 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.
[13] 董慧,鲁周民,马艳萍,等.辐照对核桃果实冷藏生理与品质的影响[J].食品科学,2016,37(20):228-233.
[14] CURTIS O F,SHETTY K.Growth medium effects on vitrification,total phenolics,chlorophyll,and water content of in vitro propagated oregano clones[J].Acta Horticulturae,1996,426:489-504.
[15] MO Y W,GONG D Q,LIANG G L,et al.Enhanced preservation effects of sugar apple fruits by salicylic acid treatment during post-harvest storage[J].Journal of the Science of Food & Agriculture,2008,88(15):2693-2699.
[16] 马艳萍,马惠玲,刘兴华,等.60Coγ射线辐照对鲜食核桃采后膜脂过氧化作用的影响[J].农业机械学报,2011,42(12):171-176.
[17] 刘芳,邓修.三种花椒籽油提取方法的分析与比较[J].中成药,2005,27(4):391-394.
[18] 董宇,赵倩,关军锋,等.1-MCP对‘早魁’梨采后成熟软化、叶绿素含量和果皮结构的影响[J].河北农业大学学报,2013,36(6):33-37.
[19] 张哲,李立民,田津津,等.冷藏车温度场不均匀度对蔬菜保鲜效果的影响[J].农业工程学报,2014,30(15):309-316.
[20] 张鲁斌,贾志伟,谷会.适宜1-MCP处理保持采后菠萝常温贮藏品质[J].农业工程学报,2016(4):290-295.
[21] SU H,GUBLER W D.Effect of 1-methylcyclopropene (1-MCP) on reducing postharvest decay in tomatoes[J].Postharvest Biology and Technology,2012,64(1):133-137.
[22] 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.
[23] 李秀芳,饶景萍,马秋诗,等.红富士苹果采后1-MCP处理对果皮色素及其相关酶活性的影响[J].园艺学报,2014,41(3):447-455.
[24] 王淑贞,杨雪梅,张元湖,等.1-MCP处理对梨贮藏品质及抗氧化活性的影响[J].中国食物与营养,2011,17(9):47-50.
[25] 董宇,赵倩,关军锋,等.1-MCP对‘早魁’梨采后成熟软化、叶绿素含量和果皮结构的影响[J].河北农业大学学报,2013,36(6):33-37.
[26] MATTHEIS J,FAN X,ARGENTA L.Responses of apple and pear fruit to1-methylcyclopropene[R].Yakima W A:Proceedings of 16th Annual Postharvest Conference,2000.
[27] 苏小军,蒋跃明.新型乙烯受体抑制剂:1-甲基环丙烯在采后园艺作物中的应用[J].植物生理学报,2001,37(4):361-364.
[28] JUNG S K,WATKINS C B.Involvement of ethylene in browning development of controlled atmosphere-stored ‘Empire’ apple fruit[J].Postharvest Biology & Technology,2011,59(3):219-226.
[29] DEELL J R,EHSANI-MOGHADDAM B.Effects of rapid consecutive postharvest 1-methylcyclopropene treatments on fruit quality and storage disorders in apples[J].Hortscience a Publication of the American Society for Horticultural Science,2013,48(2):227-232.
[30] 魏绍冲,李鲜,陈昆松,等.1-MCP处理对不同成熟度番茄果实Le-ETR4表达的影响[J].园艺学报,2005,32(4):620-623.
[31] XU W T,PENG X L,LUO Y B,et a1.Physiological and biochemical responses of grape fruit seed extract dip on ‘Redglobe’ grape[J].LWT-Food Science and Technology,2009,42(2):471-476.
[2] 曾剑超,马力.青花椒保鲜技术的研究[J].西华大学学报(自然科学版),2007,26(2):51-56.
[3] 李一卓.鲜青花椒的保鲜及其农残降解技术的研究[D].重庆:西南大学,2011.
[4] 姚佳.青花椒贮藏技术研究及褐变机理初探[D].雅安:四川农业大学,2011.
[5] 曹森,王瑞,钟梅,等.1-MCP与MAP耦合对甜桔梗的保鲜效果[J].食品与发酵工业,2017,43(4):257-265.
[6] 周拥军,郜海燕,陈文煊,等.1-MCP处理对翠冠梨贮藏效果的影响[J].浙江农业学报,2006,18(2):121-124.
[7] MA Y,LU X,NOCK J F,et al.Peroxidase and polyphenoloxidase activities in relation to flesh browning of stem-end and calyx-end tissues of ‘Empire’ apples during controlled atmosphere storage[J].Postharvest Biology & Technology,2015,108:1-7.
[8] LUM G B,DEELL J R,HOOVER G J,et al.1-Methylcylopropene and controlled atmosphere modulate oxidative stress metabolism and reduce senescence-related disorders in stored pear fruit[J].Postharvest Biology & Technology,2017,129:52-63.
[9] DENG L,JIANG C Z,MU W,et al.Influence of 1-MCP treatments on eating quality and consumer preferences of ‘Qinmei’ kiwifruit during shelf life[J].Journal of Food Science & Technology,2015,52(1):335-342.
[10] ZHU X,SHEN L,FU D,et al.Effects of the combination treatment of 1-MCP an ethylene on the ripening of harvested banana fruit[J].Postharvest Biology & Technology,2015,107:23-32.
[11] DEELL J R,LUM G B,EHSANI-MOGHADDAM B.Effects of multiple 1-methylcyclopropene treatments on apple fruit quality and disorders in controlled atmosphere storage[J].Postharvest Biology & Technology,2016,111:93-98.
[12] 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.
[13] 董慧,鲁周民,马艳萍,等.辐照对核桃果实冷藏生理与品质的影响[J].食品科学,2016,37(20):228-233.
[14] CURTIS O F,SHETTY K.Growth medium effects on vitrification,total phenolics,chlorophyll,and water content of in vitro propagated oregano clones[J].Acta Horticulturae,1996,426:489-504.
[15] MO Y W,GONG D Q,LIANG G L,et al.Enhanced preservation effects of sugar apple fruits by salicylic acid treatment during post-harvest storage[J].Journal of the Science of Food & Agriculture,2008,88(15):2693-2699.
[16] 马艳萍,马惠玲,刘兴华,等.60Coγ射线辐照对鲜食核桃采后膜脂过氧化作用的影响[J].农业机械学报,2011,42(12):171-176.
[17] 刘芳,邓修.三种花椒籽油提取方法的分析与比较[J].中成药,2005,27(4):391-394.
[18] 董宇,赵倩,关军锋,等.1-MCP对‘早魁’梨采后成熟软化、叶绿素含量和果皮结构的影响[J].河北农业大学学报,2013,36(6):33-37.
[19] 张哲,李立民,田津津,等.冷藏车温度场不均匀度对蔬菜保鲜效果的影响[J].农业工程学报,2014,30(15):309-316.
[20] 张鲁斌,贾志伟,谷会.适宜1-MCP处理保持采后菠萝常温贮藏品质[J].农业工程学报,2016(4):290-295.
[21] SU H,GUBLER W D.Effect of 1-methylcyclopropene (1-MCP) on reducing postharvest decay in tomatoes[J].Postharvest Biology and Technology,2012,64(1):133-137.
[22] 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.
[23] 李秀芳,饶景萍,马秋诗,等.红富士苹果采后1-MCP处理对果皮色素及其相关酶活性的影响[J].园艺学报,2014,41(3):447-455.
[24] 王淑贞,杨雪梅,张元湖,等.1-MCP处理对梨贮藏品质及抗氧化活性的影响[J].中国食物与营养,2011,17(9):47-50.
[25] 董宇,赵倩,关军锋,等.1-MCP对‘早魁’梨采后成熟软化、叶绿素含量和果皮结构的影响[J].河北农业大学学报,2013,36(6):33-37.
[26] MATTHEIS J,FAN X,ARGENTA L.Responses of apple and pear fruit to1-methylcyclopropene[R].Yakima W A:Proceedings of 16th Annual Postharvest Conference,2000.
[27] 苏小军,蒋跃明.新型乙烯受体抑制剂:1-甲基环丙烯在采后园艺作物中的应用[J].植物生理学报,2001,37(4):361-364.
[28] JUNG S K,WATKINS C B.Involvement of ethylene in browning development of controlled atmosphere-stored ‘Empire’ apple fruit[J].Postharvest Biology & Technology,2011,59(3):219-226.
[29] DEELL J R,EHSANI-MOGHADDAM B.Effects of rapid consecutive postharvest 1-methylcyclopropene treatments on fruit quality and storage disorders in apples[J].Hortscience a Publication of the American Society for Horticultural Science,2013,48(2):227-232.
[30] 魏绍冲,李鲜,陈昆松,等.1-MCP处理对不同成熟度番茄果实Le-ETR4表达的影响[J].园艺学报,2005,32(4):620-623.
[31] XU W T,PENG X L,LUO Y B,et a1.Physiological and biochemical responses of grape fruit seed extract dip on ‘Redglobe’ grape[J].LWT-Food Science and Technology,2009,42(2):471-476.