摘要
为了研究1-MCP贮前处理结合贮后处理对苹果品质的影响,本试验以富士苹果为试材,贮前进行1μL/L 1-MCP处理,和贮后0、3、5μL/L不同浓度的1-MCP处理,以7 d为测定周期测定富士苹果的营养品质及硬度、生理指标、腐烂率等指标,以研究1-MCP双重处理对富士苹果品质的影响。结果表明,经1-MCP熏蒸处理的富士苹果能较好地保证果实品质,就1-MCP双重处理而言,1-MCP+ZH5.0较1-MCP+ZH3.0处理能更好保持果实的硬度和营养品质,同时抑制呼吸强度和乙烯生成速率,有效地保证其贮藏品质。1-MCP还能有效降低果实腐烂率,且双重处理中,1-MCP+ZH5.0能更明显地降低此指标。在抑制防御酶活性方面也呈现同样规律。综上可知,1-MCP双重调控可以达到贮前控生理,贮后控病害的目的。
To investigate the effect of 1-MCP pre-storage treatment combined with post-harvest treatment on apple quality,in this experiment,Fuji apples were used as test materials and treated with 1 μL/L 1-MCP before storage,and treated with different concentrations of 1-MCP at 3 and 5 μL/L after storage. The nutritional quality,hardness,physiological index,rot rate,and other indicators were determined with 7 days as determination period. The results showed that fumigated Fuji apples by 1-MCP could better ensure fruit quality.For 1-MCP dual treatment,1-MCP+ZH5.0 could better maintain the hardness and nutritional quality of the fruit than 1-MCP+ZH3.0.At the same time,the respiratory strength and the rate of ethylene formation were suppressed,and the storage quality was effectively ensured. 1-MCP could also effectively reduce the rate of fruit decay. In the double treatment,1-MCP+ZH5.0 could significantly reduce this indicator. The same pattern was also observed in inhibiting defense enzyme activity. In summary,1-MCP dual regulation can control physiology before storage and disease after storage.
作者
王艳聪
张鹏
李江阔
李博强
徐勇
WANG Yan-cong;ZHANG Peng;LI Jiang-kuo;LI Bo-qiang;XU Yong(College of Food Science,Dalian Polytechnic University,Dalian 116034,China;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384,China;Key Laboratory of Plant Resources,Institute of Botany,Chinese Academy of Sciences,Beijing 100093,China)
出处
《食品工业科技》
CAS
北大核心
2020年第3期277-284,共8页
Science and Technology of Food Industry
基金
“十三五”国家重点研发计划项目(2016YFD0400903)
兵团科技攻关项目(2019AB024)
