食品与发酵工业 >

2025 , Vol. 51 >Issue 16: 106 - 114

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041488

研究报告

γ-氨基丁酸和1-甲基环丙烯复合熏蒸处理对甜柿贮藏品质的影响

  • 任会会 ,
  • 焦旋 ,
  • 张立新
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  • (山西农业大学 食品科学与工程学院,山西 太原,030031)
第一作者:硕士研究生(张立新研究员为通信作者,E-mail:13934600160@139.com)

收稿日期: 2024-11-06

  修回日期: 2024-11-30

  网络出版日期: 2025-08-29

基金资助

山西省重点研发计划项目(202102140601017);山西农业大学科技创新提升工程项目(CXGC2023036);山西农业大学优秀博士启动项目(2023BQ107);山西省岗位体系专家项目(2024CYJSTX07-22)

收起

Effect of combined fumigation with γ-aminobutyric acid and 1-methylcyclopropene on storage quality of sweet persimmon

  • REN Huihui ,
  • JIAO Xuan ,
  • ZHANG Lixin
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  • (College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan 030031, China)

Received date: 2024-11-06

  Revised date: 2024-11-30

  Online published: 2025-08-29

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摘要

为探究γ-氨基丁酸(γ-aminobutyric acid,GABA)和1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对甜柿果实贮藏品质的影响,该试验以‘阳丰’甜柿为试材,分别采用20 mmol/L GABA溶液和1 μL/L 1-MCP进行单独和复合熏蒸处理后,置于(0±0.5) ℃、相对湿度(90±5)%的条件下贮藏90 d。结果表明,GABA、1-MCP和GABA+1-MCP处理均显著降低了甜柿果实的冷害指数,在贮藏90 d时,各处理的冷害指数分别为64%、13%和5%,显著低于对照组(87%)。此外,各处理有效抑制了柿果实呼吸速率和乙烯释放速率的上升,减缓了亮度(L*值)、色度角(h°值)的下降和色度a*值的上升,并保持了甜较高的硬度、出汁率和可溶性固形物含量;同时各处理减缓了相对电导率的上升,抑制了丙二醛和过氧化氢含量的积累,降低了多酚氧化酶和脂氧合酶活力,保持了膜完整性,进而提升了果实抗冷性。其中GABA+1-MCP复合处理对甜柿果实品质的保持和冷害的抑制效果要优于单一处理。因此,GABA+1-MCP复合熏蒸处理可提升甜柿的贮藏品质,该研究结果可为甜柿的采后保鲜提供技术参考。

关键词： 甜柿; γ-氨基丁酸; 1-甲基环丙烯; 熏蒸; 冷害; 贮藏品质

本文引用格式

任会会 , 焦旋 , 张立新 . γ-氨基丁酸和1-甲基环丙烯复合熏蒸处理对甜柿贮藏品质的影响[J]. 食品与发酵工业, 2025 , 51(16) : 106 -114 . DOI: 10.13995/j.cnki.11-1802/ts.041488

Abstract

This study aimed to investigate the effects of γ-aminobutyric acid (GABA) and 1-methylcyclopropene (1-MCP) treatments on the storage quality of sweet persimmon fruits.In this experiment, ‘Youhou’ sweet persimmons were stored at (0±0.5) ℃ and (90±5)% relative humidity for 90 days after individual and combined fumigation treatments with 20 mmol/L GABA solution and 1 μL/L 1-MCP, respectively, and the results showed that the effects of GABA, 1-MCP, and GABA+1-MCP treatments all significantly reduced the chilling injury index of sweet persimmon fruits, which was 64%, 13%, and 5%, respectively, and significantly lower than that of the control (87%) after 90 days of storage.In addition, the treatments effectively inhibited the increase of sweet respiration rate and ethylene release rate of persimmon fruits, slowed down the decrease of brightness (L* value), chromaticity angle (h° value), and the increase of chromaticity a* value, and maintained high hardness, juice yield, and soluble solids content.Meanwhile, the treatments slowed down the increase of relative electrical conductivity, inhibited the accumulation of malondialdehyde and hydrogen peroxide content, reduced polyphenol oxidase and lipoxygenase activity, and maintained membrane integrity enzyme activities, and maintained membrane integrity, which in turn improved the cold resistance of the fruits.The effect of GABA+1-MCP composite treatment on the maintenance of sweet persimmon fruit quality and the inhibition of cold damage was better than that of the single treatment.Therefore, the GABA+1-MCP compound fumigation treatment can improve the storage quality of sweet persimmon, and the results of this study can provide a technical reference for the postharvest preservation of sweet persimmon.

Key words： sweet persimmon; γ-aminobutyric acid; 1-methylcyclopropene; fumigation; chilling injury; storage quality

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