不同1-MCP对布福娜保鲜效果的影响
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摘要
目的通过探究不同的1-甲基环丙烯(1-Methylcyclopropene,1-MCP)处理对布福娜保鲜效果的影响。方法以布福娜为实验材料,分别采用不同含量(0,0.5,1.0,1.5μL/L)的1-MCP处理布福娜,4组果实均置于(4±1)℃低温下贮藏,在贮藏期间每10 d测定1次布福娜果实的生理指标。结果不同的1-MCP处理均能有效抑制布福娜贮藏期的果实呼吸强度,不仅可以延缓质量损失率、腐烂率、相对电导率、pH值和丙二醛的增加速度,还可以抑制含水率,以及还原糖、可溶性固形物、可滴定酸和Vc等含量的降低。其中,1.0μL/L的1-MCP处理效果要优于0.5,1.5μL/L处理。结论 1-MCP处理布福娜果实的保鲜效果良好,有利于延长布福娜果实的贮藏期,保持较好的果实品质,以1.0μL/L的1-MCP处理效果最佳,可用于布福娜采后保鲜。
The work aims to investigate the effects of different concentrations of 1-methylcyclopropene(1-MCP) on preservation quality of Kadsura coccinea fruits. Kadsura coccinea fruits were used as experiment materials and treated by1-MCP of different concentrations(0, 0.5, 1.0, 1.5 μL/L). The four groups of fruits were stored at low temperature(4±1) ℃ and the physiological indexes of the four groups were determined once every 10 days. 1-MCP of different concentrations could inhibit the respiration intensity of Kadsura coccinea fruits during storage, delay the increase of mass loss rate, rot rate, relative conductivity, pH and malondialdehyde and restrain the reduction of water content, reducing sugar,soluble solids, titratable acid and Vc. The effect of 1-MCP with 1.0 μL/L concentration was better than that with 0.5 μL/L and 1.5 μL/L concentration. 1-MCP treatment can obtain good preservation effects on Kadsura coccinea fruits due to prolonging storage longevity and keeping the original fruit quality. The best preservation method is 1-MCP with 1.0 μL/L concentration, which can be used for Kadsura coccinea fruits postharvest preservation.
The work aims to investigate the effects of different concentrations of 1-methylcyclopropene(1-MCP) on preservation quality of Kadsura coccinea fruits. Kadsura coccinea fruits were used as experiment materials and treated by1-MCP of different concentrations(0, 0.5, 1.0, 1.5 μL/L). The four groups of fruits were stored at low temperature(4±1) ℃ and the physiological indexes of the four groups were determined once every 10 days. 1-MCP of different concentrations could inhibit the respiration intensity of Kadsura coccinea fruits during storage, delay the increase of mass loss rate, rot rate, relative conductivity, pH and malondialdehyde and restrain the reduction of water content, reducing sugar,soluble solids, titratable acid and Vc. The effect of 1-MCP with 1.0 μL/L concentration was better than that with 0.5 μL/L and 1.5 μL/L concentration. 1-MCP treatment can obtain good preservation effects on Kadsura coccinea fruits due to prolonging storage longevity and keeping the original fruit quality. The best preservation method is 1-MCP with 1.0 μL/L concentration, which can be used for Kadsura coccinea fruits postharvest preservation.
引文
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[11]MASSOLO J F,CONCELLON A,CHAVESA A R,et al.1-Methylcyclopropene(1-MCP)Delays Senescence,Maintains Quality and Reduces Browning of Non-climacteric Eggplant(Solanum Melongena L)Fruit[J].Postharvest Biology&Technology,2011,59(1):10-15.
[12]WATKINS C B.The Use of 1-Methylcyclopropene(1-MCP)on Fruits and Vegetables[J].Biotechnology Advances,2006,24(4):389-409.
[13]SILVA R S,SILVA S M,ROCHA A,et al.Influence of1-MCP on Berry Drop and Quality of'Isabel'Grape[J].Acta Horticulturae,2013,1012:509-514.
[14]李丽,李杰民,孙健,等.仲丁醇对采后龙眼低温贮藏特性的影响[J].南方农业学报,2017,48(12):2247-2252.LI Li,LI Jie-ming,SUN Jian,et al.Effects of 2-Butanol on Characteristics of Postharvest Longan Fruits Stored under Low Temperature[J].Journal of Southern Agriculture,2017,48(12):2247-2252.
[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:中国轻工业出版杜:2013:33-150.CAO Jian-kang,JIANG Wei-bo,ZHAO Yu-mei.Experiment Guidance of Postharvest Physiology and Biochemistry of Fruit and Vegetables[M].Bei-jing:China Light Industry Press,2013:33-150.
[2]谢玮.黔东黑老虎果营养品质评价[J].食品工业科技,2019(1):1-9.XIE Wei.Nutritional Quality Evaluation of Kadsura Coccinea Fruit in Eastern Guizhou[J].Science and Technology of Food Industry,2019(1):1-9.
[3]邓冰,韩云云,张玉凤,等.1-MCP结合CT复合保鲜剂对木纳格葡萄保鲜效果的研究[J].保鲜与加工,2018,18(1):8-13.DENG Bi,HAN Yun-yun,ZHANG Yu-feng,et al.Effect of 1-MCP Fumigation Combined with CT Compound Preservatives on Storage of Munake Grape[J].Storage and Process,2018,18(1):8-13.
[4]张鹏,邵丹,李江阔,等.1-MCP对硬肉型葡萄货架期间品质及挥发性物质的影响[J].中国食品学报,2018,18(4):219-226.ZHANG Peng,SHAO Dan,LI Jiang-kuo,et al.Effects of 1-MCP on Quality and Volatile Components of Hard Meat-type Grapes during Shelf Life[J].Journal of Chinese Institute of Food Science and Technology,201818(4):219-226.
[5]唐怡,杨红,李文婷,等.1-MCP对木纳格葡萄的保鲜效果[J].食品工业科技,2018,39(5):301-306.TANG Yi,YANG Hong,LI Wen-ting,et al.The Preservation Effect of 1-MCP on Munage Grape Fruit[J].Science and Technology of Food Industry,2018,39(5):301-306.
[6]洪克前,谢江辉,张鲁斌,等.1-MCP对“珍珠”番石榴采后生理和品质的影响[J].热带亚热带植物学报,2012,20(6):566-570.HONG Ke-qian,XIE Jiang-hui,ZHANG Lu-bin,et al Effects of 1-MCP on Physiology and Quality of Harvested‘Pearl’Guava[J].Journal of Tropical and Subtropical Botany,2012,20(6):566-570.
[7]郭彩琴,惠伟,王晶,等.1-MCP对净皮甜石榴的冷藏保鲜效果[J].食品工业科技,2012,33(3):348-351.GUO Cai-qin,HUI Wei,WANG Jing,et al.Effect of1-MCP Treatment on'Jingpitian'Pomegranate during Cold Storage[J].Science and Technology of Food Industry,2012,33(3):348-351.
[8]陈洪彬,林毅雄,陈南泉,等.番石榴果实采后处理与保鲜技术研究进展[J].包装与食品机械,2013,31(5):39-43.CHEN Hong-bin,LIN Yi-xiong,CHAN Nan-quan,et al.Advances in the Studies on Postharvest Handling and Fresh-keeping Methods of Guava Fruits[J].Packaging and Food Machinery,2013,31(5):39-43.
[9]DE R K,SIVAKUMAR D,KORSTEN L.Integrated Application of 1-Methylcyclopropene and Modified Atmosphere Packaging to Improve Quality Retention of Litchi Cultivars during Storage[J].Postharvest Biology and Technology,2009,52:71-77.
[10]ATKINSON R G,GUNASEELAN K,WANG M Y,et al.Dissecting the Role of Climacteric Ethylene in Kiwifruit(Actinidia Chinensis)Ripening Using a1-Aminocyclopropane-1-Carboxylic Acid Oxidase Knockdown Line[J].Journal of Experimental Botany2011,62(11):3821-3835.
[11]MASSOLO J F,CONCELLON A,CHAVESA A R,et al.1-Methylcyclopropene(1-MCP)Delays Senescence,Maintains Quality and Reduces Browning of Non-climacteric Eggplant(Solanum Melongena L)Fruit[J].Postharvest Biology&Technology,2011,59(1):10-15.
[12]WATKINS C B.The Use of 1-Methylcyclopropene(1-MCP)on Fruits and Vegetables[J].Biotechnology Advances,2006,24(4):389-409.
[13]SILVA R S,SILVA S M,ROCHA A,et al.Influence of1-MCP on Berry Drop and Quality of'Isabel'Grape[J].Acta Horticulturae,2013,1012:509-514.
[14]李丽,李杰民,孙健,等.仲丁醇对采后龙眼低温贮藏特性的影响[J].南方农业学报,2017,48(12):2247-2252.LI Li,LI Jie-ming,SUN Jian,et al.Effects of 2-Butanol on Characteristics of Postharvest Longan Fruits Stored under Low Temperature[J].Journal of Southern Agriculture,2017,48(12):2247-2252.
[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:中国轻工业出版杜:2013:33-150.CAO Jian-kang,JIANG Wei-bo,ZHAO Yu-mei.Experiment Guidance of Postharvest Physiology and Biochemistry of Fruit and Vegetables[M].Bei-jing:China Light Industry Press,2013:33-150.