摘要
探究采前水杨酸(Salicylic acid,SA)结合采后1-MCP(1-methylcyclopropene)处理对李子采后保鲜效果的影响。以李子为试材,研究采前SA(1.0 mmol/L)结合采后1-MCP处理(1μL/L)对李子贮藏期间腐烂率、失重率、硬度、丙二醛、可溶性固形物、可滴定酸、VC含量、H;O;含量、O;·产生速率以及活性氧代谢相关的过氧化物酶、超氧化物歧化酶和过氧化氢酶活性等指标的影响。试验结果表明:采前SA结合采后1-MCP处理能够有效抑制李子贮藏期腐烂率、失重率的发生,保持较好的果实硬度、可溶性固形物、可滴定酸和VC含量,抑制丙二醛和H;O;含量的增加,提高过氧化物酶、超氧化物歧化酶和过氧化氢酶的活性,降低O;·产生速率。在贮藏末期60 d时,CK、SA、1-MCP、SA+1-MCP四个处理组的腐烂率分别为11.6%、7.7%、9.1%和5.3%,SA+1-MCP处理较好地保持了李果实的贮藏品质。上述结果表明:采前SA结合采后1-MCP可以延缓李子的衰老过程,较好地保持李子的贮藏品质,为李子采后贮藏保鲜技术的应用研究提供理论依据。
The effect of preharvest salicylic acid combined with postharvest 1-MCP treatment on plum during postharvest storage was investigated.In this experiment,plum were treated with preharvest salicylic acid 1.0 mmol/L,and then were fumigated with 1 μL/L 1-MCP.To reveal the mechanism,rot ratio,water loss ratio,malondialdehyde content,total soluble solids content,titratable acid content,VC content,the production rate of O;·,H;O;content,peroxidase,superoxide dismutase,catalase of activity were measured.The results showed that,preharvest salicylic acid combined with postharvest1-MCP treatment could effectively inhibit rot ratio and water loss ratio,maintain hardness and total soluble solids and titratable acid and VC content,delay the increase of malondialdehyde content,H;O;content and the production rate of O;·.The activities of peroxidase,superoxide dismutase,catalase were significantly provided.At the end of storage 60 days,the rot ratio of CK,SA,1-MCP,SA+1-MCP four treatment groups were 11.6%,7.7%,9.1% and 5.3%,respectively,SA+1-MCP treatment maintained better storage quality of plum fruit.These results indicated that preharvest salicylic acid combined with postharvest 1-MCP treatment could maintain the storage quality and delay plum fruit senescence.The above results will provide a theoretical basis for the application of the postharvest storage and preservation technology of plum.
作者
罗冬兰
瞿光凡
曹森
朱婷
陈仁菊
肖倩
张迪
巴良杰
LUO Donglan;QU Guangfan;CAO Sen;ZHU Ting;CHEN Renju;XIAO Qian;ZHANG Di;BA Liangjie(College of Biology and Engineering of Environment,Guiyang University,Guiyang 550005,China;Food and Phrmaceutical Engineering Institute,Guiyang University,Guiyang 550005,China)
出处
《食品工业科技》
CAS
北大核心
2022年第9期327-333,共7页
Science and Technology of Food Industry
基金
贵阳市科技计划项目(编号:筑科合同[2020]37-1号)
贵阳学院科研资金资助[GYU-KY-(2022)]资助。
作者简介
罗冬兰(1991−),女,硕士,讲师,主要从事农产品贮藏与加工方面的研究,E-mail:luodonglan1991@163.com。;通信作者:巴良杰(1988−),男,博士,副教授,主要从事食品科学方面的研究,E-mail:baliangjie@163.com。
