响应面优化法在1-MCP贮藏猕猴桃中的应用
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摘要
为了延长猕猴桃贮藏期,提高猕猴桃商品价值,采用1-MCP处理猕猴桃,考察了处理浓度和时间对乙烯释放量的影响,并采用响应面优化法,以乙烯释放量为响应值,建立乙烯释放量与处理浓度和时间的回归方程,并对乙烯释放量进行预测,以确定最佳的1-MCP处理浓度和时间。结果表明,当1-MCP质量浓度为0.75μg/L、处理时间为24 h时,乙烯释放量达到了较低的释放水平,为0.224μL/L。研究结果可为延长猕猴桃的贮藏期提供一定的理论支持。
To prolong the storage period of kiwifruit and increase the commercial value of kiwifruit, the 1-MCP was used to treat kiwifruit, the treatment concentration and time were investigated, the response surface optimization method was used to establish the regression equation of ethylene release and treatment concentration and time, the ethylene release was predicted,to determine the optimal concentration and time of 1-MCP treatment. The results showed that when the 1-MCP concentration was 0.75 μg/L, the treatment time was 24 h, the ethylene release reached a low release level of 0.224 μL/L. The study results will provide theoretical support for the storage of kiwifruit.
To prolong the storage period of kiwifruit and increase the commercial value of kiwifruit, the 1-MCP was used to treat kiwifruit, the treatment concentration and time were investigated, the response surface optimization method was used to establish the regression equation of ethylene release and treatment concentration and time, the ethylene release was predicted,to determine the optimal concentration and time of 1-MCP treatment. The results showed that when the 1-MCP concentration was 0.75 μg/L, the treatment time was 24 h, the ethylene release reached a low release level of 0.224 μL/L. The study results will provide theoretical support for the storage of kiwifruit.
引文
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[9]张鹏,李江阔,陈绍慧.1-MCP结合冰温贮藏磨盘柿的防褐保鲜效果[J].农业机械学报,2012,43(5):108-113.
[10]李军德.红阳猕猴桃[J].湖北林业科技,2003(4):29.
[11]王亮,张新宪,赵迎丽,等.1-甲基环丙烯和乙烯吸收剂结合冰温贮藏对山楂果实品质的影响[J].食品科学,2018,39(23):243-249.
[2]居益民,周慧娟,叶正文,等.1-MCP处理对猕猴桃贮藏保鲜效果的影响[J].食品与机械,2010,26(6):40-43.
[3]付永琦,陈明,刘康,等.1-MCP二次处理对猕猴桃果实采后生理生化及贮藏效果的影响[J].果蔬学报,2007,24(1):43-48.
[4]MACNISH A J,JOYCE D C,HOFMAN P J,et al.1-MCP treatment efficacy in preventing ethylene perception in banana fruit and grevillea and wax flower flowers[J].Australian Journal of Experimental A-griculture,2000,40:471-481.
[5]赵迎丽,李建华,石建新,等.1-MCP处理对猕猴桃果实采后生理的影响[J].山西农业科学,2005,33(1):56-58.
[6]傅丽娜,孙旭科,吴超,等.水杨酸处理对猕猴桃细胞壁的影响[J].山西农业科学,2012,40(7):712-715.
[7]HUBER D J.Suppression of ethylene responses through application of 1-methylcyclopropene:a powerful tool for elucidating ripening and senescence mechanisms in climacteric and nonclimacteric fruits and vegetables[J].Hort.Science,2008,43:106-110.
[8]MARIA-ANGELES C,JORDI G B,WENDY C.SCHOTSMANS.Antioxidant potential of'Conference'pears during cold storage and shelf life in response to 1-methylcyclopropene[J].LWT-Food Science and Technology,2013,51:170-176.
[9]张鹏,李江阔,陈绍慧.1-MCP结合冰温贮藏磨盘柿的防褐保鲜效果[J].农业机械学报,2012,43(5):108-113.
[10]李军德.红阳猕猴桃[J].湖北林业科技,2003(4):29.
[11]王亮,张新宪,赵迎丽,等.1-甲基环丙烯和乙烯吸收剂结合冰温贮藏对山楂果实品质的影响[J].食品科学,2018,39(23):243-249.