食品与发酵工业 >

2024 , Vol. 50 >Issue 18: 49 - 56

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037597

研究报告

不同聚乙烯膜厚度对1-甲基环丙烯处理的‘红丰’梨果实冷藏期间果实品质的影响

  • 马胜男 ,
  • 郝义 ,
  • 纪淑娟 ,
  • 陆玉卓 ,
  • 邢英丽 ,
  • 周倩 ,
  • 周鑫
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  • 1(沈阳农业大学 食品学院,辽宁 沈阳,110161)
    2(辽宁省果树科学研究所,辽宁 营口,115009)
第一作者：硕士研究生(周鑫副教授为通信作者,E-mail:zhou_xin870828@syau.edu.cn)

收稿日期: 2023-10-10

  修回日期: 2023-11-08

  网络出版日期: 2024-10-14

基金资助

辽宁省科学技术计划面上项目(2023-MS-215);国家自然科学青年基金项目(31801593)

收起

Effect of different polyethylene film thickness on fruit quality of ‘Hongfeng’ pear treated with 1-methylcyclopropene during cold storage

  • MA Shengnan ,
  • HAO Yi ,
  • JI Shujuan ,
  • LU Yuzhuo ,
  • XING Yingli ,
  • ZHOU Qian ,
  • ZHOU Xin
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  • 1(College of Food Science, Shenyang Agricultural University, Shenyang 110161, China)
    2(Liaoning Institute of Fruit Science, Yingkou 115009, China)

Received date: 2023-10-10

  Revised date: 2023-11-08

  Online published: 2024-10-14

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摘要

为延长‘红丰’梨采后贮藏保鲜期,提升果实贮藏品质,该试验采用不同厚度聚乙烯膜包装经0.4 μL/L 1-甲基环丙烯(1-methylcyclopropene,1-MCP)保鲜剂处理后的‘红丰’梨果实,于冷藏期间测定果实相关指标,探索适宜聚乙烯膜包装厚度。结果表明,0.015 mm 聚乙烯(polyethylene,PE)膜包装可有效维持果实硬度,延缓果皮转黄,延缓可溶性固形物和可滴定酸含量的增加,有效抑制总酚含量降低,降低果肉褐变指数,有效抑制丙二醛含量和相对电导率的增加,抑制多酚氧化酶活性,促进抗氧化关键酶活性。因此,0.015 mm PE膜包装可通过一定程度上维持细胞膜完整性,降低膜脂氧化程度,提高果实抗氧化能力从而延缓1-MCP处理果实衰老和果肉褐变。该试验为‘红丰’梨采后贮藏保鲜方式研究奠定了理论基础。

关键词： ‘红丰’梨; PE膜; 1-甲基环丙烯; 冷藏; 果实品质

本文引用格式

马胜男 , 郝义 , 纪淑娟 , 陆玉卓 , 邢英丽 , 周倩 , 周鑫 . 不同聚乙烯膜厚度对1-甲基环丙烯处理的‘红丰’梨果实冷藏期间果实品质的影响[J]. 食品与发酵工业, 2024 , 50(18) : 49 -56 . DOI: 10.13995/j.cnki.11-1802/ts.037597

Abstract

‘Hongfeng’ pear is a new variety of early maturing red pear, which is extremely resistant to storage under normal temperatures after harvest.To prolong the postharvest storage time and improve the storage quality of pears, this study used polyethylene (PE) film with different thicknesses to package 0.4 μL/L 1-methylcyclopropene (1-MCP) treated ‘Hongfeng’ pear.The related indexes of pears were determined during cold storage to explore the suitable polyethylene film packaging thickness.Results showed that 0.015 mm PE film packaging could effectively maintain fruit hardness and delay the peel turning yellow.It also delayed the increase of soluble solid and titrable acid content and effectively inhibited the decrease of total phenol content.It was found that 0.015 mm PE film packaging reduced the browning index of flesh, and effectively inhibited the increase of malonaldehyde content, the relative conductivity, and the activity of polyphenol oxidase.It also promoted the activities of key enzymes related to antioxidants.Therefore, 0.015 mm PE film packaging could delay the senescence and flesh browning of 1-MCP treated ‘Hongfeng’ pear by maintaining the integrity of the cell membrane, reducing the degree of membrane lipid oxidation, and improving the antioxidant capacity of pears.This study laid a theoretical foundation for the exploration of preservation techniques of ‘Hongfeng’ pear.

Key words： ‘Hongfeng’ pear; polyethylene film; 1-methylcyclopropene; cold storage; fruit quality

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