1-MCP对黄花梨果实采后生理及贮藏效果的影响研究
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摘要
本文以黄花梨(Pyrus Pyrifolia Nakai)为材料，果实分别经浓度为500ppb、750ppb、1000ppb的1-MCP处理24小时，处理后果实分别在低温(4±0.5℃)和常温(20±0.5℃)条件下贮藏，定期对黄花梨果实采后生理指标、主要营养成分、关键酶和感官指标进行检测和分析，研究1-MCP对黄花梨果实采后生理及贮藏效果的影响，实验结果表明：
(1)在常温贮藏过程中，经浓度为500ppb、750ppb、1000ppb的1-MCP处理的黄花梨果实与对照相比，能推迟呼吸跃变和乙烯释放高峰的时间为7天，降低呼吸峰值分别是14.73％、13.86％、24.43％，降低乙烯峰值分别达到31.18％、35.48％、44.09％，延缓果实的成熟衰老进程，维持较高的果实硬度，降低了过氧化物酶(POD)和多酚氧化酶(PPO)的活性，能有效保持果实原有的风味、质地、营养、色泽和口感，贮藏效果明显优于对照，在常温下可延长贮藏期18-21天。
(2)在常温贮藏过程中，由于浓度为1000ppb的1-MCP比浓度为750ppb的和浓度为500ppb的贮藏效果好，故建议1-MCP的处理浓度为1000ppb。
(3)在低温贮藏过程中，经浓度为500ppb、750ppb、1000ppb的1-MCP处理的黄花梨果实能推迟呼吸跃变和乙烯释放高峰的时间为14天，降低呼吸峰值分别是16.90％、19.75％、21.48％，降低乙烯峰值分别是27.54％、28.99％、33.33％，能明显延缓果实的成熟衰老进程，维持较高的果实硬度，降低了过氧化物酶(POD)和多酚氧化酶(PPO)的活性，能有效保持果实原有的风味、质地、营养、色泽和口感，贮藏效果明显优于对照，在低温下可以延长贮藏期20-24天。
(4)在低温贮藏过程中，由于浓度为500ppb、750ppb、1000ppb的1-MCP处理的黄花梨果实贮藏效果差异小，鉴于经济效益和使用成本，因此，建议1-MCP的处理浓度为500ppb。
Having exploited Huanghua pear (Pyrus Pyrifolia Nakai) as material in this dissertation, the fruits were stored in the room (20±0.5℃)and cold(4±0.5℃)temperature afterl-MCP treatment of 500ppb, 750ppb and 1000ppb . Important physiology indexes, nutrition ingredients and critical enzymes were detected and assayed periodically. The effect of 1-MCP on the postharvest physiology and storage was researched. The results indicated:
(1) In the room temperature storage, 1-MCP (500ppb, 750ppb and 1000ppb) can effectively delay the time of respiration and ethylene production climax of 7 days, reduce peak value of 14.73%, 13.86%, 24.43% and 31.18%, 35.48%, 44.09% respectively, suppress the decline of firmness and the changes of color, remain higher nutrition ingredients, decrease the activities of polyphenol oxidase and peroxidase, retain the flavor, texture, nutrition, color and taste of fruits inherent. The quality of fruits treated was better than that of the control. 1-MCP treatment can prolong the period of storage of 18-21 days comparing with the control.
(2) In the room temperature storage, the advised application concentration was 1000ppb because 1000ppb 1-MCP has better effect than that of 500ppb and 750ppb.
(3) In the cold storage, 1-MCP (500ppb, 750ppb and 1000ppb) can effectively delay the time of respiration and ethylene production climax of 14 days, reduce peak value of 16.90%, 19.75%, 21.48% and 27.54%, 28.99%, 33.33% respectively, suppress the decline of firmness and the changes of color, remain higher nutrition ingredients, decrease the activities of polyphenol oxidase and peroxidase, retain the flavor, texture, nutrition, color and taste of fruits inherent. The quality of fruits treated was better than that of the control. The treatment can prolong the period of storage of 21-24 days comparing with the control.
(4) In the cold storage, three concentrations (500ppb, 750ppb and 1000ppb) had not
distinct difference, so the advised application concentration was 500ppb in view of the economic reason.
(1)在常温贮藏过程中，经浓度为500ppb、750ppb、1000ppb的1-MCP处理的黄花梨果实与对照相比，能推迟呼吸跃变和乙烯释放高峰的时间为7天，降低呼吸峰值分别是14.73％、13.86％、24.43％，降低乙烯峰值分别达到31.18％、35.48％、44.09％，延缓果实的成熟衰老进程，维持较高的果实硬度，降低了过氧化物酶(POD)和多酚氧化酶(PPO)的活性，能有效保持果实原有的风味、质地、营养、色泽和口感，贮藏效果明显优于对照，在常温下可延长贮藏期18-21天。
(2)在常温贮藏过程中，由于浓度为1000ppb的1-MCP比浓度为750ppb的和浓度为500ppb的贮藏效果好，故建议1-MCP的处理浓度为1000ppb。
(3)在低温贮藏过程中，经浓度为500ppb、750ppb、1000ppb的1-MCP处理的黄花梨果实能推迟呼吸跃变和乙烯释放高峰的时间为14天，降低呼吸峰值分别是16.90％、19.75％、21.48％，降低乙烯峰值分别是27.54％、28.99％、33.33％，能明显延缓果实的成熟衰老进程，维持较高的果实硬度，降低了过氧化物酶(POD)和多酚氧化酶(PPO)的活性，能有效保持果实原有的风味、质地、营养、色泽和口感，贮藏效果明显优于对照，在低温下可以延长贮藏期20-24天。
(4)在低温贮藏过程中，由于浓度为500ppb、750ppb、1000ppb的1-MCP处理的黄花梨果实贮藏效果差异小，鉴于经济效益和使用成本，因此，建议1-MCP的处理浓度为500ppb。
Having exploited Huanghua pear (Pyrus Pyrifolia Nakai) as material in this dissertation, the fruits were stored in the room (20±0.5℃)and cold(4±0.5℃)temperature afterl-MCP treatment of 500ppb, 750ppb and 1000ppb . Important physiology indexes, nutrition ingredients and critical enzymes were detected and assayed periodically. The effect of 1-MCP on the postharvest physiology and storage was researched. The results indicated:
(1) In the room temperature storage, 1-MCP (500ppb, 750ppb and 1000ppb) can effectively delay the time of respiration and ethylene production climax of 7 days, reduce peak value of 14.73%, 13.86%, 24.43% and 31.18%, 35.48%, 44.09% respectively, suppress the decline of firmness and the changes of color, remain higher nutrition ingredients, decrease the activities of polyphenol oxidase and peroxidase, retain the flavor, texture, nutrition, color and taste of fruits inherent. The quality of fruits treated was better than that of the control. 1-MCP treatment can prolong the period of storage of 18-21 days comparing with the control.
(2) In the room temperature storage, the advised application concentration was 1000ppb because 1000ppb 1-MCP has better effect than that of 500ppb and 750ppb.
(3) In the cold storage, 1-MCP (500ppb, 750ppb and 1000ppb) can effectively delay the time of respiration and ethylene production climax of 14 days, reduce peak value of 16.90%, 19.75%, 21.48% and 27.54%, 28.99%, 33.33% respectively, suppress the decline of firmness and the changes of color, remain higher nutrition ingredients, decrease the activities of polyphenol oxidase and peroxidase, retain the flavor, texture, nutrition, color and taste of fruits inherent. The quality of fruits treated was better than that of the control. The treatment can prolong the period of storage of 21-24 days comparing with the control.
(4) In the cold storage, three concentrations (500ppb, 750ppb and 1000ppb) had not
distinct difference, so the advised application concentration was 500ppb in view of the economic reason.
引文
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