CAO Sen,JIANG Tong,MA Chao,et al.Effects of 1-MCP Treatment on Shelf-life Quality of ‘Donghong’ kiwifruit[J].Northern Horticulture,2021,(04):101-106.[doi:10.11937/bfyy.20201487]
1-MCP处理对“东红”猕猴桃货架期品质的影响
- Title:
- Effects of 1-MCP Treatment on Shelf-life Quality of ‘Donghong’ kiwifruit
- Keywords:
- ‘Donghong’ kiwifruit; 1-methylcyclopropene; shelf-life; quality
- 文献标志码:
- A
- 摘要:
- 0.75 μL?L-1 1-MCP能够有效地抑制“东红”猕猴桃果实硬度、b*值、超氧化物歧化酶（SOD）活性及过氧化氢酶（CAT）活性的下降；0.75 μL?L-1及0.50 μL?L-1 1-MCP均能够显著降低“东红”猕猴桃果实呼吸强度、乙烯生成速率和脂氧合酶（LOX）活性；0.25、0.50、0.75 μL?L-1 1-MCP能够更好地推迟“东红”猕猴桃果实可溶性固形物含量的上升，而不同浓度1-MCP处理间对“东红”猕猴桃果实可滴定酸含量的作用效果无显著差异。综合比较，0.75 μL?L-1 1-MCP能够更好地保持“东红”猕猴桃的货架期品质，其次为0.50 μL?L-1 1-MCP。综合考虑“东红”猕猴桃货架期品质变化及成本，建议“东红”猕猴桃的1-MCP使用浓度为0.50~0.75 μL?L-1。
- 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.
参考文献/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.
相似文献/References:
[1]辛甜甜,辛力,张雪丹,等.1-甲基环丙烯在柿果实贮藏保鲜中的应用进展[J].北方园艺,2012,36(03):178.
XIN Tian-tian,XIN Li,ZHANG Xue-dan,et al.Research Progress of 1-Methylcyclopropene on Persimmon Storage[J].Northern Horticulture,2012,36(04):178.
[2]朱金薇,冯江涛,王 浩,等.两种新型保鲜剂对草莓的保鲜作用研究[J].北方园艺,2013,37(23):149.
ZHU Jin-wei,FENG Jiang-tao,WANG Hao,et al.Effects of Two Different Preservatives on the Preservation of Strawberries[J].Northern Horticulture,2013,37(04):149.
[3]吕佳煜,王倩,左进华,等.外源乙烯和1-甲基环丙烯处理对采后胡萝卜品质的影响[J].北方园艺,2016,40(20):127.[doi:10.11937/bfyy.201620032]
LYU Jiayu,WANG Qian,ZUO Jinhua,et al.Effect of Exogenous Ethylene and 1-MCP on Postharvest Quality of Carrots[J].Northern Horticulture,2016,40(04):127.[doi:10.11937/bfyy.201620032]
[4]张倩,王建清,王玉峰,等.新型复合保鲜纸对油桃保鲜效果的影响[J].北方园艺,2017,41(10):117.[doi:10.11937/bfyy.201710027]
ZHANG Qian,WANG Jianqing,WANG Yufeng,et al.Effects of Composite Preservative Paper on Fresh-keeping of Nectarine Fruits[J].Northern Horticulture,2017,41(04):117.[doi:10.11937/bfyy.201710027]
[5]吉宁,曹森,高蓬明,等.1-MCP耦合MAP对何首乌嫩茎采后贮藏效果[J].北方园艺,2018,42(05):130.[doi:10.11937/bfyy.20171637]
JI Ning,CAO Sen,GAO Pengming,et al.Storage Effect of 1-MCP Coupling MAP on the Postharvest Tender Stem of Polygonum multiflorum Thunb.[J].Northern Horticulture,2018,42(04):130.[doi:10.11937/bfyy.20171637]
[6]宫庆涛,武海斌,李素红,等.常温贮藏条件下1-甲基环丙烯对柿子品质的影响[J].北方园艺,2018,42(19):125.[doi:10.11937/bfyy.20180381]
GONG Qingtao,WU Haibin,LI Suhong,et al.Effects of 1-Methylcyclopropene on Storage Quality of Persimmons at Normal Temperature[J].Northern Horticulture,2018,42(04):125.[doi:10.11937/bfyy.20180381]
[7]巴良杰,罗冬兰,曹森,等.1-MCP结合60Co-γ辐照对蓝莓贮藏期品质的影响[J].北方园艺,2019,43(08):118.[doi:10.11937/bfyy.20183449]
BA Liangjie,LUO Donglan,CAO Sen,et al.Effects of 1-MCP Combined With 60Co-γ Irradiation on the Quality of Blueberry During Storage[J].Northern Horticulture,2019,43(04):118.[doi:10.11937/bfyy.20183449]
[8]王志华,王文辉,佟伟,等.1-甲基环丙烯处理对“金红”苹果采后生理和常温贮藏品质的影响[J].北方园艺,2019,43(23):122.[doi:10.11937/bfyy.20191241]
WANG Zhihua,WANG Wenhui,TONG Wei,et al.Effects of 1-MCP Treatment on Physiology and Quality of ‘Golden-red’ Apples at Ambient Temperature After Harvest[J].Northern Horticulture,2019,43(04):122.[doi:10.11937/bfyy.20191241]
[9]焦旋,冯志宏,高振峰,等.外源乙烯熏蒸对1-MCP处理猕猴桃货架品质的影响[J].北方园艺,2021,(03):107.[doi:10.11937/bfyy.20201277]
JIAO Xuan,FENG Zhihong,GAO Zhenfeng,et al.Effects of Exogenous Ethylene Fumigation on Shelf Quality of Kiwifruit Treated by 1-methylcyclopropylene[J].Northern Horticulture,2021,(04):107.[doi:10.11937/bfyy.20201277]
[10]牛佳佳,申铭波,胡青霞,等.复合保鲜处理对芥蓝常温贮藏品质的影响[J].北方园艺,2021,(06):97.[doi:10.11937/bfyy.20202132]
NIU Jiajia,SHEN Mingbo,HU Qingxia,et al.Effects of Cmpound Peservation on Sorage Quality of Chinese Kale at Room Temperature[J].Northern Horticulture,2021,(04):97.[doi:10.11937/bfyy.20202132]
备注/Memo
第一作者简介：曹森（1988-），男，硕士，副教授，现主要从事农产品贮藏与加工等研究工作。E-mail:cs5638myself@126.com.责任作者：王瑞（1979-），男，博士，教授，现主要从事农产品贮藏与加工等研究工作。E-mail:wangrui060729@126.com.基金项目：贵州省科技计划资助项目（黔科合平台人才[2019]5644）；贵阳学院科研资金资助项目（GYU-KY-[2021]）；贵州省科技计划资助项目（黔科合成果[2019]4254号）。收稿日期：2020-04-14