摘要
为探究室温条件下1⁃甲基环丙烯(1⁃methylcyclopropene,1⁃MCP)结合二氧化氯(chlorine dioxide,ClO_(2))对水蜜桃的保鲜效果,以‘中桃九号’水蜜桃为试验材料,分别进行ClO_(2)、1⁃MCP、1⁃MCP+ClO_(2)处理,以蒸馏水处理的水蜜桃为对照,观察其在贮藏期间的品质和生理指标的变化情况。结果表明,1⁃MCP或ClO_(2)单独处理以及两者结合处理都能有效减少微生物的滋生,降低果实的腐烂率。同时,各处理能够明显降低果实的呼吸强度,抑制乙烯的生成和丙二醛(malondialdehyde,MDA)含量的上升,延缓可溶性固形物和可滴定酸含量的下降,但结合处理效果更佳。在维持果实硬度方面,ClO_(2)处理的效果弱于1⁃MCP处理。此外,1⁃MCP和ClO_(2)处理均能保持较高的抗氧化物质含量和抗氧化酶活性,增强对1,1⁃二苯基⁃2⁃三硝基苯肼(1,1⁃diphenyl⁃2⁃picrylhydrazyl,DPPH)自由基和羟基自由基的清除能力,两者结合后效果进一步提升。综上,1⁃MCP结合ClO_(2)处理不仅可针对性解决桃采后贮藏中突出的呼吸旺盛和易腐烂问题,还能明显提升水蜜桃的贮藏保鲜品质。
To investigate the preservation effect of 1-methylcyclopropene(1-MCP)combined with chlorine dioxide(ClO_(2))on peaches at room temperature,peaches'Zhongtao No.9'were treated with ClO_(2),1-MCP,and 1-MCP+ClO_(2),respectively.Peaches treated with distilled water served as the control to monitor quality and physiological changes during storage.The results indicated that both independent 1-MCP and ClO_(2) treatments,as well as the combined treatment of 1-MCP and ClO_(2) effectively reduced fruit decay rates and inhibited micro-bial proliferation.At the same time,each treatment could significantly reduce the respiration intensity of fruit,inhibit the production of ethylene and the increase in malondialdehyde(MDA)content,and delay the decrease in soluble solid and titratable acid content,but the combined treatment was better.ClO_(2) treatment performed poorly than 1-MCP treatment in maintaining fruit firmness.In addition,both 1-MCP and ClO_(2) treatments maintained high antioxidant content and activity of antioxidant enzymes and enhanced the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl radicals.The effect was further improved by com-bined treatment of 1-MCP and ClO_(2).In summary,combined treatment of 1-MCP and ClO_(2) could solve the out-standing problems of vigorous respiration and perishability in postharvest storage of peaches and significantly improve the storage and preservation quality of peaches.
作者
郝浩然
刘思含
周宏胜
凌军
李鹏霞
郭正兵
程顺昌
张映曈
HAO Haoran;LIU Sihan;ZHOU Hongsheng;LING Jun;LI Pengxia;GUO Zhengbing;CHENG Shunchang;ZHANG Yingtong(Food Science College,Shenyang Agriculture University,Shenyang 110886,Liaoning,China;Institute of Agricultural Facilities and Equipment,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,Jiangsu,China;Key Laboratory of Cold Chain Logistics Technology for Agro-product,Ministry of Agriculture and Rural Affairs,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,Jiangsu,China;Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement,Nanjing 210014,Jiangsu,China;Jiangsu Vocational College of Agriculture and Forestry,Jurong 212400,Jiangsu,China)
出处
《食品研究与开发》
2025年第5期1-9,共9页
Food Research and Development
基金
国家重点研发计划项目(2022YFD2100601)
国家自然科学基金项目(32302176)
江苏省自然科学基金项目(BK20221434)
江苏省青蓝工程优秀教学团队。
关键词
1⁃甲基环丙烯
二氧化氯
水蜜桃
品质
保鲜
1⁃methylcyclopropene
chlorine dioxide
peach
quality
preservation
作者简介
郝浩然(2000-),女(汉),硕士研究生,研究方向:果蔬保鲜;通信作者:程顺昌(1978-),男(汉),副教授,博士,研究方向:果蔬贮藏保鲜与采后生物学;通信作者:张映曈(1988-),女(汉),助理研究员,博士,研究方向:果蔬贮藏保鲜。
