该研究相继开展了:1-甲基环丙烯(1-methylcyclopropene,1-MCP)对不同成熟度红阳猕猴桃作用阈值,高含量(100、250、500、1 000 μL/L)乙烯对红阳猕猴桃催熟效果影响以及1-MCP(0.25、0.5 μL/L)对乙烯催熟后红阳猕猴桃保鲜效果。结果表明,红阳猕猴桃1-MCP作用阈值为可溶性固形物(soluble solids content,SSC)的质量分数为15%。对比4个体积分数的乙烯催熟效果,其中250 μL/L催熟效果最佳,果实催熟1 d接近可食硬度(14.59±1.08)N,且SSC为(14.19±0.76)%,未超过1-MCP保鲜作用阈值。经250 μL/L乙烯催熟后并使用0.25、0.5 μL/L 1-MCP处理鲜果,4 ℃货架14 d后转入20 ℃货架摆放7 d。0.5 μL/L的1-MCP处理组保鲜效果显著优于对照和0.25 μL/L处理组,20 ℃ 5 d时其果肉硬度为5.30 N、SSC为18.47%,且果实未出现腐烂现象,维持可食窗口期。综上所述,红阳猕猴桃采后在(20±2) ℃使用250 μL/L乙烯催熟24 h,再立即使用0.5 μL/L的1-MCP进行保鲜处理,可得到“即食”猕猴桃,可食窗口期为19 d。制备工艺进一步通过AcACO1、AcACO2、AcACS1和AcAMY3的表达量进行确证。试验初步揭示了乙烯催熟、1-MCP保鲜处理与红阳猕猴桃货架品质及生理活动的关系,为“即食”猕猴桃的制备提供了理论依据。
This research investigated: the effect of 1-methyl cyclopropene (1-MCP) on Hongyang kiwifruit at different ripeness thresholds; the effect of high concentrations (100, 250, 500 and 1 000 μL/L) of ethylene on the ripening effect of Hongyang kiwifruit; the effect of 1-MCP(0.25, 0.5μL/L) on freshness preservation of Hongyang kiwifruit after ethylene ripening. The results indicated that the threshold of 1-MCP action in Hongyang kiwifruit was 15 % of soluble solids content (SSC). Compared the ripening effects of four concentrations of ethylene, the best ripening effect was achieved at 250 μL/L concentration, with fruit ripening 1 d close to edible firmness (14.59±1.08) N and SSC (14.19±0.76) % not exceeded the threshold of 1-MCP freshness preservation effect. After ripening with 250 μL/L ethylene and treated with 0.25 and 0.5 μL/L 1-MCP, fresh fruits were shelved at 4 ℃ for 14 d and then transferred to 20 ℃ for 7 d. The freshness preservation effect of the 0.5 μL/L treatment group was significantly better than that of the control group and 0.25 μL/L treatment group, while the pulp firmness was 5.30 N and SSC was 18.47 % at 20 ℃ for 5 d. There was no decay and fruit maintained an edible window period. Based on all three parts of the research, 250 μL/L ethylene was used to ripen kiwifruit at (20±2) ℃ for 24 h after controlled atmosphere storage, followed by immediate preservation treatment with 0.5 μL/L1-MCP which could obtain “ready-to-eat” kiwifruit with an edible window period of 19 d. The preparation process was further corroborated by the expression of AcACO1, AcACO2, AcACS1 and AcAMY3. The experiment has initially revealed the relationship between ethylene ripening and 1-MCP freshness preservation treatment on the shelf quality and physiological activity of Hongyang kiwifruit, which can provide a theoretical basis for the preparation process of “ready-to-eat” kiwifruit.
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