摘要
对‘红富士’苹果进行1.0μL/L 1-甲基环丙烯(1-methylcyclopropene,1-MCP)和自发气调包装(modified atmosphere package,MAP)处理,继而进行0℃冷藏和20℃货架贮藏。结果表明:贮藏期间,‘红富士’苹果果实硬度和可滴定酸含量下降,可溶性固形物含量升高,虎皮病和果心褐变增多。1-MCP处理能较好维持冷藏期间‘红富士’苹果果实硬度和可溶性固形物含量,降低了包装内CO2和乙烯含量。同时,1-MCP明显降低了冷藏期间虎皮病发病指数、果心褐变指数以及果柄端果肉褐变率,显著抑制果皮α-法尼烯及共轭三烯的生成。1-MCP+MAP结合使用可较好维持果实可滴定酸含量和果皮色泽、抑制果柄端果肉褐变。综合分析认为,1-MCP+MAP处理能较好维持‘红富士’果实冷藏和货架期间的品质,并显著抑制果实虎皮病的发生。
Freshly harvested ‘Red Fuji＇ apples were treated with 1-methylcyclopropene（1-MCP） at 1.0 μL/L subjected to modified atmosphere package（MAP）, and then stored initially at 0 ℃ for 210 days and subsequently until the end of shelf life after switching to 20 ℃. The results indicated that the apple fruits showed decreased firmness and titratable acid（TA） content and increased soluble solid content（SSC）, and developed superficial scald and core and stem-end flesh browning during storage. 1-MCP treatment effectively maintained higher fruit firmness and SSC during cold storage, and reduced CO2 and ethylene contents in the packaging bag. 1-MCP also decreased significantly the incidence of superficial scald and stemend browning significantly（P〈0.05）, as well as the contents of α-farnesene and conjugated trienol in peel. 1-MCP ＋ MAP could maintain the TA content of apples and the fresh color of peel and decrease stem-end browning. Taken together, it was suggested that the 1-MCP ＋ MAP treatment effectively maintained the quality of ‘Red Fuji＇ apples during cold storage and subsequent shelf life, and significantly reduced the incidence of superficial scald.
作者
何近刚
冯云霄
程玉豆
李丽梅
关军锋
HE Jingang FENG Yunxiao CHENG Yudou LI Limei GUAN Junfeng(Institute of Genetics and Physiology, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第22期301-306,共6页
Food Science
基金
河北省青年拔尖人才支持资金项目
关键词
'红富士’苹果
1-甲基环丙烯
自发气调包装
品质
虎皮病
‘Red Fuji＇ apple
1-methylcyclopropene
modified atmosphere package
quality
superficial scald
