食品与发酵工业 >

2018 , Vol. 44 >Issue 3: 186

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.013569

乙烯吸附剂耦合1-MCP对“贵长”猕猴桃保鲜效果的影响

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  • 1(贵阳学院 食品与制药工程学院, 贵州 贵阳， 550003)2(贵州省果品加工工程技术研究中心, 贵州 贵阳， 550003)
    3(贵州省贵阳市鹏盛通农业有限公司, 贵州 贵阳， 550003)
硕士，讲师

网络出版日期: 2018-03-26

基金资助

贵州省科技厅农业成果转化计划(黔科合成果[2016]4026号)；修文县科技计划项目(修科合同[2016]22号)；2015年度贵州省“千”层次创新型人才培养对象项目；贵州省教育厅2011协同创新中心建设项目(贵州省果品加工、贮藏与安全控制协同创新中心、黔教合协同中心[201306])

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Effects of ethylene adsorbent coupling with 1-MCP on preservation effect of "Gui Chang" Kiwifruit

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  • 1(School of Food and Pharmaceutical Engineering, Guiyang College, Guiyang 550000, China)
    2(Guizhou Engineering Research Center for Fruit Processing, Guiyang 550000, China)
    3(Guizhou Peng Sheng Tong agriculture Limited Company, Guiyang 550000, China)

Online published: 2018-03-26

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摘要

为探究乙烯吸附剂耦合1-MCP对“贵长”猕猴桃贮藏品质和后熟口感的影响，首先通过货架期间自然成熟得到最佳口感样品，同时将采后的果实经不同的方法处理(0.25 μL/L 1-MCP，0.5 μL/L1-MCP，2%乙烯吸附剂+0.25 μL/L 1-MCP，不经过任何处理为对照(CK))，贮藏120 d后进行货架，并定期测定各项指标。将各样品与最佳口感样品(M0)进行主成分分析，从而得到最佳的处理方法。结果表明，2%乙烯吸附剂耦合0.25 μL/L 1-MCP处理能够有效抑制果实腐烂率的上升，延缓营养品质的下降，并且明显降低果实微环境乙烯浓度，而0.5 μL/L 1-MCP的处理能够更好的延缓果实呼吸强度和乙烯生成速率的升高。主成分分析结果表明，接近自然成熟最佳口感M0依次为M11(乙烯吸附剂结合0.25 μl/L 1-MCP-货架期6 d)、M8(0. 5 μL/L 1-MCP-货架期6 d)和M12(乙烯吸附剂结合0.25 μL/L 1-MCP-货架期9 d)，说明乙烯吸附剂耦合0.25 μL/L 1-MCP的能够更好的保持果实后熟口感。因此，采后用2%乙烯吸附剂耦合0.25 μL/L 1-MCP对“贵长”猕猴桃保鲜效果最好。

关键词： 猕猴桃; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 乙烯吸附剂; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 1-甲基环丙烯; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 保鲜效果; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 主成分分析

本文引用格式

曹森 , 马超 , 吉宁 , 等 . 乙烯吸附剂耦合1-MCP对“贵长”猕猴桃保鲜效果的影响[J]. 食品与发酵工业, 2018 , 44(3) : 186 . DOI: 10.13995/j.cnki.11-1802/ts.013569

Abstract

This paper is about to investigate the effect of ethylene adsorbent coupling with 1-MCP on the postharvest storage quality and after-ripening textures of 'Guichang' Kiwifruit. The best taste samples were obtained by naturally ripen. The harvest fruits were treated by different MCP treatments (0.25 μL/L 1-MCP, 0.5 μL/L 1-MCP, 2%ethylene adsorbent+0.25 μL/L 1-MCP), the control was no treatment. All indexes were tested regularly after 120 d storage. Optimizing treatment was obtained by principal component analysis and compared with best-taste sample(M0). The results show that the treatment of 2% ethylene adsorbent coupling with 0.25 μL/L1-MCP significantly inhibited fruit rotting rate, delayed the decreasing of nutritional quality and significantly decreased the concentration of ethylene in fruit micro-environment. The treatment of 0.5 μL/L 1-MCP can reduced respiration rate and ethylene production rate. The principal component analysis shows that the best texture close to M0 is sample M11-ethylene adsorbent Coupling 0.25 μL/L 1-MCP (6 d), sample M8-0. 5 μL/L 1-MCP (6 d), and sample M12-ethylene adsorbent Coupling 0.25 μL/L 1-MCP (9 d) in the order. It is found that ethylene adsorbent coupling with 0.25 μL/L 1-MCP could maintain the best after-ripening textures of Kiwifruit. Therefore, the postharvest 2% ethylene adsorbent coupling with 0.25μL/L1-MCP treatment is the best in fresh-keeping "Gui Chang" Kiwifruit.

Key words： Kiwifruit; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; ethylene adsorbent; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 1-methylcyclopropene; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; fresh-keeping effect; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; principal component analysis

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