摘要
为筛选和验证1-MCP在'贵长'猕猴桃的最佳使用浓度和可用性,首先将采摘后鲜果经货架摆放得到最佳口感样品(S0),并测定其各项指标。'贵长'猕猴桃鲜果于(0.5±0.5)℃、RH 85%~90%条件下贮藏120 d,出库后经不同浓度(0、0.5、0.75、1μL/L)1-MCP处理后进行模拟运输(5 d、22~25℃)和货架(6 d、22~25℃)试验,并定期测定各项指标,将各样品与最佳口感样品(S0)进行主成分分析。结果表明,1-MCP处理可延缓'贵长'猕猴桃后熟,但过高的浓度(1μL/L)会影响其食用品质;0.75μL/L浓度的1-MCP处理不仅可延长出库后'贵长'猕猴桃鲜果运输和货架寿命,还可保证其后熟软化和品质。模拟运输和货架结束后(11 d),0.75μL/L 1-MCP处理组猕猴桃果实的腐烂率、丙二醛含量分别较CK组低63.20%和11.06%,VC含量、还原糖含量、硬度分别较CK组高17.91%、97.30%和54.84%,并且抑制了果实呼吸强度和乙烯生成速率,保持果实较高的SOD活性,其硬度等指标与S0最为接近。
The optimal dosage of 1-MCP on ‘Guichang' kiwifruit and its feasibility were screened and verified. In the present study, the best-taste sample(S0) was obtained by shelf after harvest, and then the physicochemical properties were determined. After 120 days of storage at(0.5±0.5) ℃ and RH 85%~90%, the ‘Guichang' kiwifruits were treated by different concentrations of 1-MCP(1, 0.5, 0.75, 1 μL/L), then simulative transport(5 d, 22~25 ℃)and shelf experiment were performed, and systemic indexes of sample were determined regularly. Followed by principal component analysis, the treated samples were evaluated compared to best-taste sample(S0). The results showed that, 1-MCP treatment delayed the after-ripening of treated samples compared to the control, but the high dosage(1 μL/L) resulted in inferior edible quality. The optimal dosage of 1-MCP towards to the ‘Guichang' kiwifruit was 0.75 μL/L. It could not only extend the transport and shelf life, but also ensure the softening and quality of fruit. Therefore, 1-MCP with reasonable dosage could be applied on the storage and transport of ‘Guichang' kiwifruit. After simulative transport and shelf experiment, the decay rate and the MDA content of treatment group(0.75 μL/L) were 63.20% and 11.06% lower than CK, while the VC content, reducing sugar content and firmness of treatment group(0.75 μL/L) were 17.91%, 97.30% and 54.84% higher than CK. Furthermore, the respiratory intensity and ethylene production rate of treatment group(0.75 μL/L) were inhibited, and the SOD activity of treatment group(0.75 μL/L) kept high. More important, the hardness and other indexes were the closest to S0.
出处
《保鲜与加工》
CAS
北大核心
2016年第4期6-13,共8页
Storage and Process
基金
贵州省协同创新中心建设项目(黔教合协同中心字[201306])
贵州省科技创新人才团队建设项目(黔科合人才团队[2013]4028号)
贵州省教育厅重点支持学科建设项目(黔学位合字ZDXK[2014]13号)
贵阳学院本科生研究训练计划(URTP)项目(010300122)
关键词
猕猴桃
1-MCP
出库
模拟运输
货架期
主成分分析
kiwifruit
1-MCP
out-store
simulated transport
shelf life
principle component analysis
