为了探讨磨盘柿脱涩保脆新途径,研究了不同处理对柿果的贮藏品质、生理生化指标以及软化酶系的影响。结果表明:冰温(-0.5～-0.2℃)贮藏条件下,1-MCP可以有效抑制柿果硬度的下降、乙醇的积累、细胞膜透性的上升、可滴定酸的减少、PG和CX活性的增加;1-MCP结合真空包装不仅可以有效抑制柿果硬度的下降,还能促进可溶性单宁向不溶性单宁的转化,可溶性单宁在60 d下降为0.03%(完全脱涩),硬度为17.58 kg/cm2,贮藏期延长30 d。

In order to explore a new de-astringent and crisp of Mopan persimmon,the effect of different treatments on storage quality,physiological and biochemical index and softening enzyme of persimmon fruits were studied.Results showed that 1-MCP effectively inhibited the decline of fruit firmness,the rise of ethanol and cell membrane permeability,the decrease of titratable acidity content,and the increase of PG and CX activity during controlled freezing point(-0.5 ～ –0.2℃) storage.1-MCP combined with vacuum packaging effectively controlled the decline of fruit firmness,increased soluble tannin change to insoluble tannin,and the soluble tannin content had dropped to 0.03% at 60d when fruits were deastringent completely.The firmness was 17.58 kg/cm-2,and storage time was extended to 30d.