|Table of Contents|

Effects of 1-MCP Treatment on Shelf-life Quality of ‘Donghong’ kiwifruit

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年04
Page:
101-106
Research Field:
Publishing date:

Info

Title:
Effects of 1-MCP Treatment on Shelf-life Quality of ‘Donghong’ kiwifruit
Author(s):
CAO Sen1; 2; JIANG Tong1; MA Chao2; JIANG Pan1; LEI Jiqing1; 2; WANG Rui1; 2
(1.School of Food and Pharmaceutical Engineering,Guiyang College,Guiyang,Guizhou 550005;2.Guizhou Engineering Research Center for Fruit Processing,Guiyang,Guizhou 550005)
Keywords:
‘Donghong’ kiwifruit; 1-methylcyclopropene; shelf-life; quality
PACS:
-
DOI:
10.11937/bfyy.20201487
Abstract:
‘Donghong’ kiwifruit was used as the experiment material,which were treated with different concentrations of 1-MCP (0 μL?L-1,0.25 μL?L-1,0.50 μL?L-1,0.75μL?L-1),the fruits were stored in (20.0±0.5)℃ chromatography freezer for shelf-life,and the physiological indexes of the‘Donghong’ kiwifruit were determined,in order to provide theoretical reference for the exten the shelf life quality of ‘Donghong’ kiwifruit.The results showed that 0.75 μL?L-1 1-MCP could effectively inhibited the decrease of fruit firmness,b* value,SOD activity and CAT activity of ‘Donghong’ kiwifruit;0.75 μL?L-1and 0.50 μL?L-1 1-MCP could significantly reduced the respiration intensity,ethylene production rate and LOX activity of ‘Donghong’ kiwifruit;0.25 μL?L-1,0.50 μL?L-1and 0.75 μL?L-1 of 1-MCP could better delayed the rise of soluble solid content of ‘Donghong’ kiwifruits,but the effects of 1-MCP on titratable acid content of ‘Donghong’ kiwifruit had no significant difference.By comprehensive comparison,0.75 μL?L-1 1-MCP could better maintain the shelf-life quality of ‘Donghong’ kiwifruit,followed by 0.50 μL?L-1 1-MCP.Considering the changes of shelf-life quality and cost of ‘Donghong’ kiwifruit,it was suggested that the concentration of 1-MCP in ‘Donghong’ kiwifruit was 0.50-0.75 μL?L-1.

References:

[1]黄文俊,刘小莉,张琦,等.黄肉红心猕猴桃‘东红’果实在不同贮藏方式下的生理和品质变化研究[J].植物科学学报,2019,37(3):382-388.[2]钟彩虹,韩飞,李大卫,等.红心猕猴桃新品种‘东红’的选育[J].果树学报,2016,33(12):1596-1599.[3]WHITE A,SILVA H N D,REQUEJO-TAPIA C,et al.Evaluation of softening characteristics of fruit from 14 species of Actinidia[J].Postharvest Biology and Technology,2005,35(2):143-151.[4]黄文俊,钟彩虹.猕猴桃果实采后生理研究进展[J].植物科学学报,2017,35(4):622-630.[5]RAHMAN M A,HOSSAIN M A,BEGUM M M,et al.Evaluating the effects of 1-methylcyclopropene concentration and immersion duration on ripening and quality of banana fruit[J].Journal of Post-harvest Technology,2014,2(1):54-67.[6]孙志栋,田雪冰,倪穗,等.1-MCP对采后果实贮藏品质影响的研究进展[J].现代食品科技,2017,33(7):342-347.[7]RODONI L M,FEURING V,ZARO M J,et al.Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla)[J].Scientia Horticulturae,2014,179:233-238.[8]DENG L,JIANG C Z,MU W,et al.Influence of 1-MCP treatments on eating quality and consumer preferences of ‘Qinmei’Kiwifruit during shelf life[J].Journal of Food Science and Technology,2013,52(1):335-342.[9]范宽秀,谢国芳,刘珊珊,等.1-MCP结合PE袋对金刺梨贮藏品质的影响[J].食品科技,2019,44(2):71-76.[10]张鹏,李天元,李江阔,等.微环境气体调控对精准相温贮藏期间柿果保鲜效果的影响[J].中国食品学报,2018,18(3):180-187.[11]陈辰,鲁晓翔,张鹏,等.可见/近红外漫反射光谱检测马奶葡萄表皮色泽[J].食品工业科技,2015,36(19):308-311,378.[12]中国食品发酵工业研究院.GB/T12456-2008食品中总酸的测定[S].北京:中国标准出版社,2008.[13]罗潇,吕嘉栃,于鑫.影响泡菜发酵过程中SOD酶活性的因素研究[J].中国调味品,2018,43(9):30-35.[14]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.[15]曹森,吉宁,马超,等.1-MCP结合哈茨木霉菌对樱桃番茄贮藏的保鲜效果[J].食品工业科技，2019,40(1):268-274.[16]孙希生,王志华,李志强,等.1-MCP对番茄采后生理效应的影响[J].中国农业科学，2003,36(11):1337-1342.[17]王慧,陈燕华,林河通,等.不同浓度1-MCP处理对采后安溪油柿果实的保鲜效应[J].热带作物学报,2018,39(10):2060-2066.[18]陈迪新,邓元平,李小静,等.茶叶水提取物对草莓保鲜效果的影响[J].食品科学,2014,35(2):310-315.[19]刘淑英,李桂霞,张冬梅,等.低温贮藏下不同1-MCP浓度对桃生理特性的影响[J].食品科技,2016,41(2):38-41,47.[20]陈金峰,王宫南,程素满.过氧化氢酶在植物胁迫响应中的功能研究进展[J].西北植物学报,2008,28(1):188-193.

Memo

Memo:
-
Last Update: 2021-06-07