不同采后处理对翠冠梨果实品质的影响
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摘要
为探讨不同采后处理对翠冠梨果实生理生化变化的影响,筛选出适宜翠冠梨果实常温贮藏的保鲜技术,本试验以翠冠梨果实为试验材料,研究0.25μL·L~(-1)1-甲基环丙烯(1-MCP)处理、2.0%氯化钙处理和1.5%壳聚糖处理对20℃模拟转货架条件下翠冠梨果实品质变化的影响。结果表明,0.25μL·L~(-1)1-MCP处理、2.0%氯化钙处理和1.5%壳聚糖涂膜处理能够显著降低货架期间翠冠梨果实腐烂率和失重率,推迟呼吸峰值的出现,使果实硬度、可溶性糖含量(TSC)、可滴定酸(TA)含量和维生素C(Vc)含量维持较高水平;同时,3种处理均能够有效减缓梨果实色泽褐变速度,抑制多酚氧化酶(PPO)活性,降低膜相对透性和丙二醛(MDA)含量,延缓过氧化物歧化酶(SOD)、过氧化氢酶(CAT)和过氧化物酶(POD)活性的降低。主成分分析(PCA)表明,1.5%壳聚糖涂膜处理对翠冠梨常温货架期的保鲜效果最佳,其次为0.25μL·L~(-1)1-MCP处理、2.0%氯化钙处理。本研究结果为采后处理在翠冠梨果实常温贮藏的应用提供了理论依据。
In order to investigate the effects of different postharvest treatments on the preservation of Cuiguan pear,and screen out the fresh-keeping technology which is suitable for Cuiguan pear storage at room temperature,fruits of Cuiguan pear were treated with 0.25μL·L~(-1)1-methylcyclopropene(1-MCP),2.0%calcium chloride and 1.5%chitosan,and the changes of different quality parameters during shelf life under ambient temperature were determined.The results indicated that:0.25μL·L~(-1)1-MCP treatment,2.0%calcium chloride treatment and 1.5%chitosan coating treatment could reduce the rotten rate and weight loss rate,delay the appearance of respiratory peaks,and keep soluble sugar(TSC)content,titratable acid(TA)content and vitamin C(Vc)content at higher levels.In addition,browning of fruit color and polyphenol oxidase(PPO)activity were inhibited,membrane relative permeability and malondialdehyde(MDA)content were reduced,and the activity of superoxide dismutase(SOD),catalase(CAT)and peroxidase(POD)were delayed under the three post-treatments.Principal component analysis(PCA)revealed that 1.5%chitosan coating treatment had the supreme preservation effect on the shelf life of Cuiguan pear at room temperature,followed by0.25μL·L~(-1)1-MCP treatment and 2.0%calcium chloride treatment.The results of this study provide a theoretical basis for the post-harvest treatment of the Cuiguan pear at room temperature.
In order to investigate the effects of different postharvest treatments on the preservation of Cuiguan pear,and screen out the fresh-keeping technology which is suitable for Cuiguan pear storage at room temperature,fruits of Cuiguan pear were treated with 0.25μL·L~(-1)1-methylcyclopropene(1-MCP),2.0%calcium chloride and 1.5%chitosan,and the changes of different quality parameters during shelf life under ambient temperature were determined.The results indicated that:0.25μL·L~(-1)1-MCP treatment,2.0%calcium chloride treatment and 1.5%chitosan coating treatment could reduce the rotten rate and weight loss rate,delay the appearance of respiratory peaks,and keep soluble sugar(TSC)content,titratable acid(TA)content and vitamin C(Vc)content at higher levels.In addition,browning of fruit color and polyphenol oxidase(PPO)activity were inhibited,membrane relative permeability and malondialdehyde(MDA)content were reduced,and the activity of superoxide dismutase(SOD),catalase(CAT)and peroxidase(POD)were delayed under the three post-treatments.Principal component analysis(PCA)revealed that 1.5%chitosan coating treatment had the supreme preservation effect on the shelf life of Cuiguan pear at room temperature,followed by0.25μL·L~(-1)1-MCP treatment and 2.0%calcium chloride treatment.The results of this study provide a theoretical basis for the post-harvest treatment of the Cuiguan pear at room temperature.
引文
[1]陈文烜.翠冠梨品质劣变及减压贮藏保鲜技术研究[D].南京:南京农业大学,2007
[2]李晓龙,王超,李甲明,刘伦,吴俊.拉枝处理对‘翠冠’梨成花的影响及其调控机制[J].西北植物学报,2015,35(1):89-97
[3]Niu Q F,Wang T,Li J Z,Yang Q Q,Qian M J,Teng Y W.Effects of exogenous application of GA4+7,and N-(2-chloro-4-pyridyl)-N'-phenylurea on induced parthenocarpy and fruit quality in Pyrus pyrifolia,‘Cuiguan’[J].Plant Growth Regulation,2015,76(3):251-258
[4]舒莎珊,李鑫,骆军,白松龄,滕元文.‘翠冠’梨大果型芽变的细胞学及相关基因表达研究[J].果树学报,2017,34(6):660-669
[5]尚海涛,凌建刚,朱麟,康孟利,俞静芬,林旭东.翠冠梨主要贮藏病害及其冰温贮藏技术的研究[J].保鲜与加工,2014,14(4):16-20
[6]刘弘,张艳,汪小伟,陈兰.壳寡糖处理对翠冠梨果实贮藏品质的影响[J].西南大学学报(自然科学版),2012,34(6):30-35
[7]孙炳新,孙海娟,冯叙桥.1-MCP与其他技术联用对果蔬采后贮藏保鲜的研究进展[J].食品工业科技,2014,35(16):385-390
[8]Gago C M L,Guerreiro A C,Miguel G,Panagopoulos T,Silva M MD,Antunes M D C.Effect of calcium chloride and 1-MCP(SmartfreshTM)postharvest treatment on‘Golden Delicious’apple cold storage physiological disorders[J].Scientia Horticulturae,2016,211:440-448
[9]杨福臣.钙处理对草莓保鲜效果的影响[J].贵州农业科学,2010,38(10):180-182
[10]Zhang D,Quantick P C.Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi(Litchi chinensis,Sonn.)fruit[J].Postharvest Biology and Technology,1997,12(2):195-202
[11]Xie X,Zhao J,Wang Y.Initiation of ripening capacity in 1-MCPtreated green and red‘Anjou’pears and associated expression of genes related to ethylene biosynthesis and perception following cold storage and post-storage ethylene conditioning[J].Postharvest Biology&Technology,2016,111:140-149
[12]王玲利,刘超,曾明,伍芬福.采后处理对“黄冠”梨膜脂过氧化和保护酶活性的影响[J].中国南方果树,2017,46(2):132-136
[13]Deng Z,Jung J,Simonsen J,Wang Y,Zhao Y.Cellulose nanocrystal reinforced chitosan coatings for improving the storability of postharvest pears under both ambient and cold storages[J].Journal of Food Science,2017,82(2):453-462
[14]Sun W F,Zhou Z L,Li Y.Differentiation of flue-cured tobacco leaves in different positions based on neutral volatiles with principal component analysis(PCA)[J].European Food Research&Technology,2012,235(4):745-752
[15]苏键,陈军,何洁.主成分分析法及其应用[J].轻工科技,2012(9):12-13,16
[16]李文,陈万超,杨焱,张劲松,冯杰,于海龙.香菇生长过程中挥发性风味成分组成及其风味评价[J].核农学报,2018,32(2):325-334
[17]郭晓敏,安琳,王友升,李丽萍,王贵禧,陈小燕.不同温度下1-MCP与水杨酸处理对“安哥诺”李果实品质影响的主成分分析[J].食品科学,2010,31(18):416-422
[18]马婷,任亚梅,庞荣,陈文敏,张艳宜,李维妮.1-MCP处理对亚特猕猴桃冷藏期生理特性及品质的影响[J].中国食品学报,2016,16(11):145-153
[19]Cao Y,Jiang Y M,Gao H Y.Development of a model for quality evaluation of litchi fruit[J].Computers&Electronics in Agriculture,2014,106:49-55
[20]刘康,陈金印.1-MCP处理对翠冠梨果实采后生理及贮藏效果的影响[J].江西农业大学学报,2006,28(6):855-859
[21]郭润姿,寇晓虹,张莹,王爽.采后氯化钙和壳聚糖涂膜处理对梨果实柠檬酸代谢酶及其基因表达特性的影响[J].食品科学,2013,34(8):263-268
[22]Wang C,Chen Y,Yujuan X U,Jijun W U,Xiao G,Zhang Y.Effect of dimethyl dicarbonate as disinfectant on the quality of freshcut carrot(Daucus carota L.)[J].Journal of Food Processing and Preservation,2013,37(5):751-758
[23]张四普,牛佳佳,郭超峰,徐振玉,聂兴华,陈佩,曹艳婷,王彬.1-MCP结合不同保鲜袋对半地下通风库贮藏酥梨品质的影响[J].果树学报,2017,34(5):611-619
[24]高俊凤.植物生理学实验指导[M].北京:高等教育出版社,2006
[25]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
[26]陈金印,刘康.1-MCP处理对秋番茄果实采后生理及贮藏效果的影响[J].食品科学,2008,29(10):598-603
[27]Turmanidze T,Gulua L,Jgenti M,Wicker L,Turmanidze T,Gulua L.Potential antioxidant retention and quality maintenance in raspberries and strawberries treated with calcium chloride and stored under refrigeration[J].Brazilian Journal of Food Technology,2017,20:e2016089
[28]Liang G B,Wang H,Zhang Y H,Mo Y W.Improving preservation effects of Taiwan jujube fruits by using chitosan coating combined with ascorbic acid during postharvest period[J].Transactions of the Chinese Society of Agricultural Engineering,2017,33(17):304-312
[29]Arnon H,Zaitsev Y,Porat R,Poverenov E.Effects of carboxymethyl cellulose and chitosan bilayer edible coating on postharvest quality of citrus fruit[J].Postharvest Biology&Technology,2014,87(1):21-26
[30]Jawandha S K,Gill P P S,Kaur N,Verma A,Chawla N.Effect of edible surface coatings on the storability of pear fruits[J].Indian Journal of Horticulture,2017,74(2):271
[31]张举印.壳聚糖复合涂膜对红富士苹果保鲜研究[D].杨凌:西北农林科技大学,2009
[32]陈琳.贮藏温度对“纽荷尔”脐橙果皮形态的影响分析[J].生物化工,2016,2(6):15-17
[33]李学文,王静,逄焕明,张辉,祁岩龙.1-MCP处理MA贮藏对采后香梨贮藏品质的影响[J].新疆农业科学,2009,46(3):605-609
[34]邓利珍,刘可,冷飞凡,肖红伟,淳炯,杨文侠.川芎提取液对脐橙的防腐保鲜效果[J].农业工程学报,2016,32(7):296-302
[35]陈楚英,陈明,周梦娇,韩舒睿,陈金印.热水处理对冷藏新余蜜橘活性氧代谢的调节[J].食品与发酵工业,2014,40(1):238-243
[36]肖春燕,邢潇晨,刘会芳,徐巍,崔金霞.低温下NO对黄瓜光合荧光及抗氧化特性的影响[J].核农学报,2014,28(6):1083-1091
[37]Deng L,Zeng K,Zhou Y,Huang Y.Effects of postharvest oligochitosan treatment on anthracnose disease in citrus(Citrus sinensis L.Osbeck)fruit[J].European Food Research&Technology,2015,240(4):795-804
[38]李伟,郜海燕,陈杭君,吴伟杰,房祥军.基于主成分分析的不同品种杨梅果实综合品质评价[J].中国食品学报,2017,17(6):161-171
[39]谢丽源,彭卫红,唐杰,黄忠乾,谭伟,甘炳成.基于主成分分析法分析不同包装材料对双孢蘑菇品质的影响[J].食品科学,2016,37(16):286-291
[2]李晓龙,王超,李甲明,刘伦,吴俊.拉枝处理对‘翠冠’梨成花的影响及其调控机制[J].西北植物学报,2015,35(1):89-97
[3]Niu Q F,Wang T,Li J Z,Yang Q Q,Qian M J,Teng Y W.Effects of exogenous application of GA4+7,and N-(2-chloro-4-pyridyl)-N'-phenylurea on induced parthenocarpy and fruit quality in Pyrus pyrifolia,‘Cuiguan’[J].Plant Growth Regulation,2015,76(3):251-258
[4]舒莎珊,李鑫,骆军,白松龄,滕元文.‘翠冠’梨大果型芽变的细胞学及相关基因表达研究[J].果树学报,2017,34(6):660-669
[5]尚海涛,凌建刚,朱麟,康孟利,俞静芬,林旭东.翠冠梨主要贮藏病害及其冰温贮藏技术的研究[J].保鲜与加工,2014,14(4):16-20
[6]刘弘,张艳,汪小伟,陈兰.壳寡糖处理对翠冠梨果实贮藏品质的影响[J].西南大学学报(自然科学版),2012,34(6):30-35
[7]孙炳新,孙海娟,冯叙桥.1-MCP与其他技术联用对果蔬采后贮藏保鲜的研究进展[J].食品工业科技,2014,35(16):385-390
[8]Gago C M L,Guerreiro A C,Miguel G,Panagopoulos T,Silva M MD,Antunes M D C.Effect of calcium chloride and 1-MCP(SmartfreshTM)postharvest treatment on‘Golden Delicious’apple cold storage physiological disorders[J].Scientia Horticulturae,2016,211:440-448
[9]杨福臣.钙处理对草莓保鲜效果的影响[J].贵州农业科学,2010,38(10):180-182
[10]Zhang D,Quantick P C.Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi(Litchi chinensis,Sonn.)fruit[J].Postharvest Biology and Technology,1997,12(2):195-202
[11]Xie X,Zhao J,Wang Y.Initiation of ripening capacity in 1-MCPtreated green and red‘Anjou’pears and associated expression of genes related to ethylene biosynthesis and perception following cold storage and post-storage ethylene conditioning[J].Postharvest Biology&Technology,2016,111:140-149
[12]王玲利,刘超,曾明,伍芬福.采后处理对“黄冠”梨膜脂过氧化和保护酶活性的影响[J].中国南方果树,2017,46(2):132-136
[13]Deng Z,Jung J,Simonsen J,Wang Y,Zhao Y.Cellulose nanocrystal reinforced chitosan coatings for improving the storability of postharvest pears under both ambient and cold storages[J].Journal of Food Science,2017,82(2):453-462
[14]Sun W F,Zhou Z L,Li Y.Differentiation of flue-cured tobacco leaves in different positions based on neutral volatiles with principal component analysis(PCA)[J].European Food Research&Technology,2012,235(4):745-752
[15]苏键,陈军,何洁.主成分分析法及其应用[J].轻工科技,2012(9):12-13,16
[16]李文,陈万超,杨焱,张劲松,冯杰,于海龙.香菇生长过程中挥发性风味成分组成及其风味评价[J].核农学报,2018,32(2):325-334
[17]郭晓敏,安琳,王友升,李丽萍,王贵禧,陈小燕.不同温度下1-MCP与水杨酸处理对“安哥诺”李果实品质影响的主成分分析[J].食品科学,2010,31(18):416-422
[18]马婷,任亚梅,庞荣,陈文敏,张艳宜,李维妮.1-MCP处理对亚特猕猴桃冷藏期生理特性及品质的影响[J].中国食品学报,2016,16(11):145-153
[19]Cao Y,Jiang Y M,Gao H Y.Development of a model for quality evaluation of litchi fruit[J].Computers&Electronics in Agriculture,2014,106:49-55
[20]刘康,陈金印.1-MCP处理对翠冠梨果实采后生理及贮藏效果的影响[J].江西农业大学学报,2006,28(6):855-859
[21]郭润姿,寇晓虹,张莹,王爽.采后氯化钙和壳聚糖涂膜处理对梨果实柠檬酸代谢酶及其基因表达特性的影响[J].食品科学,2013,34(8):263-268
[22]Wang C,Chen Y,Yujuan X U,Jijun W U,Xiao G,Zhang Y.Effect of dimethyl dicarbonate as disinfectant on the quality of freshcut carrot(Daucus carota L.)[J].Journal of Food Processing and Preservation,2013,37(5):751-758
[23]张四普,牛佳佳,郭超峰,徐振玉,聂兴华,陈佩,曹艳婷,王彬.1-MCP结合不同保鲜袋对半地下通风库贮藏酥梨品质的影响[J].果树学报,2017,34(5):611-619
[24]高俊凤.植物生理学实验指导[M].北京:高等教育出版社,2006
[25]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
[26]陈金印,刘康.1-MCP处理对秋番茄果实采后生理及贮藏效果的影响[J].食品科学,2008,29(10):598-603
[27]Turmanidze T,Gulua L,Jgenti M,Wicker L,Turmanidze T,Gulua L.Potential antioxidant retention and quality maintenance in raspberries and strawberries treated with calcium chloride and stored under refrigeration[J].Brazilian Journal of Food Technology,2017,20:e2016089
[28]Liang G B,Wang H,Zhang Y H,Mo Y W.Improving preservation effects of Taiwan jujube fruits by using chitosan coating combined with ascorbic acid during postharvest period[J].Transactions of the Chinese Society of Agricultural Engineering,2017,33(17):304-312
[29]Arnon H,Zaitsev Y,Porat R,Poverenov E.Effects of carboxymethyl cellulose and chitosan bilayer edible coating on postharvest quality of citrus fruit[J].Postharvest Biology&Technology,2014,87(1):21-26
[30]Jawandha S K,Gill P P S,Kaur N,Verma A,Chawla N.Effect of edible surface coatings on the storability of pear fruits[J].Indian Journal of Horticulture,2017,74(2):271
[31]张举印.壳聚糖复合涂膜对红富士苹果保鲜研究[D].杨凌:西北农林科技大学,2009
[32]陈琳.贮藏温度对“纽荷尔”脐橙果皮形态的影响分析[J].生物化工,2016,2(6):15-17
[33]李学文,王静,逄焕明,张辉,祁岩龙.1-MCP处理MA贮藏对采后香梨贮藏品质的影响[J].新疆农业科学,2009,46(3):605-609
[34]邓利珍,刘可,冷飞凡,肖红伟,淳炯,杨文侠.川芎提取液对脐橙的防腐保鲜效果[J].农业工程学报,2016,32(7):296-302
[35]陈楚英,陈明,周梦娇,韩舒睿,陈金印.热水处理对冷藏新余蜜橘活性氧代谢的调节[J].食品与发酵工业,2014,40(1):238-243
[36]肖春燕,邢潇晨,刘会芳,徐巍,崔金霞.低温下NO对黄瓜光合荧光及抗氧化特性的影响[J].核农学报,2014,28(6):1083-1091
[37]Deng L,Zeng K,Zhou Y,Huang Y.Effects of postharvest oligochitosan treatment on anthracnose disease in citrus(Citrus sinensis L.Osbeck)fruit[J].European Food Research&Technology,2015,240(4):795-804
[38]李伟,郜海燕,陈杭君,吴伟杰,房祥军.基于主成分分析的不同品种杨梅果实综合品质评价[J].中国食品学报,2017,17(6):161-171
[39]谢丽源,彭卫红,唐杰,黄忠乾,谭伟,甘炳成.基于主成分分析法分析不同包装材料对双孢蘑菇品质的影响[J].食品科学,2016,37(16):286-291