食品与发酵工业 >

2023 , Vol. 49 >Issue 2: 68 - 73

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029914

研究报告

1-甲基环丙烯结合高氧处理对杏果贮藏品质的影响

  • 张佳佳 ,
  • 周鹤 ,
  • 易薇 ,
  • 时蒙蒙 ,
  • 赵一平 ,
  • 魏世杰 ,
  • 王伟 ,
  • 李学文
展开
  • (新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
第一作者：硕士研究生(李学文教授为通信作者,E-mail:xjndsp@sina.com)

收稿日期: 2021-11-05

  修回日期: 2021-12-27

  网络出版日期: 2023-02-15

基金资助

国家重点研发计划资助(2019YFD1002301)

收起

Effects of 1-MCP combined with high oxygen treatment on storage quality of apricot

  • ZHANG Jiajia ,
  • ZHOU He ,
  • YI Wei ,
  • SHI Mengmeng ,
  • ZHAO Yiping ,
  • WEI Shijie ,
  • WANG Wei ,
  • LI Xuewen
Expand
  • (College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)

Received date: 2021-11-05

  Revised date: 2021-12-27

  Online published: 2023-02-15

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摘要

为探索1-甲基环丙烯(1-methylcyclopropene,1-MCP)、高氧气调贮藏及二者协同作用下对小白杏的贮藏保鲜的效果,通过用1 μL/L 1-MCP处理、高氧处理和高氧处理结合1-MCP处理,研究了杏果实在0 ℃下贮藏42 d期间可溶性固形物含量(soluble solids content,SSC)、可滴定酸(titratable acid,TA)、维生素C、呼吸强度、色泽变化、细胞膜通透性和商品率的变化。结果表明,1-MCP处理可以延缓果实硬度和维生素C含量下降速率(P＜0.05),降低小白杏的呼吸速率。高氧处理可以显著延缓果实硬度、TA含量和果皮颜色变化(P＜0.05)。高氧处理结合1-MCP不仅能够有效延缓果实营养物质(硬度、TA、维生素C)的下降还能保持果实色泽,并有效地推迟了呼吸高峰,延缓了果实衰老褐变的进程,降低了呼吸速率(P＜0.05)。因此,1-MCP和高氧对小白杏均有明显的保鲜效果,且高氧结合1-MCP处理的保鲜效果优于单一处理贮藏效果。

关键词： 1-甲基环丙烯; 高氧气调; 小白杏; 贮藏; 品质

本文引用格式

张佳佳 , 周鹤 , 易薇 , 时蒙蒙 , 赵一平 , 魏世杰 , 王伟 , 李学文 . 1-甲基环丙烯结合高氧处理对杏果贮藏品质的影响[J]. 食品与发酵工业, 2023 , 49(2) : 68 -73 . DOI: 10.13995/j.cnki.11-1802/ts.029914

Abstract

To explore the effects of 1-methylcyclopropene(1-MCP), high oxygen-controlled atmosphere storage, and their combination on the storage and preservation of “Xiaobai apricot”, the effects of 1 μL/L 1-MCP treatment, high oxygen treatment, and high oxygen treatment combined with 1-MCP at 0 ℃ on fruit firmness, soluble solids content (SSC),titratable acid (TA), vitamin C, respiratory intensity, color change, cell membrane permeability, and commodity rate during 42 d storage of apricot fruit were studied. Results showed that 1-MCP treatment could delay the decreased rate of fruit firmness and vitamin C content (P<0.05) and decrease the respiration rate of “Xiaobai apricot”. High oxygen treatment significantly delayed the changes in fruit firmness, TA content, and peel color (P<0.05). High oxygen treatment combined with 1-MCP could not only delay the decline of nutrients (firmness, TA, and vitamin C) but also keep the change of fruit color, effectively delay the peak of respiration, delay the process of fruit senescence and reduce the respiration rate (P<0.05). Therefore, both 1-MCP and high oxygen have a significant fresh-keeping effect on “Xiaobai apricot”, and the fresh-keeping effect of high oxygen treatment combined with 1-MCP is better than that of a single treatment.

Key words： 1-methylcyclopropene; high oxygen modulation; Xiaobai apricot; storage; quality

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