| 姜丽虹,占敏宣,陈盈颖,曾领财,马巧利.1-MCP处理‘金艳’猕猴桃常温贮藏及冷藏转常温货架期品质评价[J].保鲜与加工,2025,25(11):21~32 |
| 1-MCP处理‘金艳’猕猴桃常温贮藏及冷藏转常温货架期品质评价 |
| Quality Evaluation of 1-MCP Treated‘ Jinyan’ Kiwifruit during Ambi⁃ ent Storage and Post-cold Storage Shelf Life |
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| DOI： |
| 中文关键词: 猕猴桃 1-MCP 处理 常温贮藏 冷藏 果实品质 货架期 |
| 英文关键词:kiwifruit 1-MCP treatment ambient storage cold storage fruit quality shelf life |
| 基金项目:江西省“2011协同创新中心”项目（JXGS－05） |
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| 中文摘要: |
| 为探究1-甲基环丙烯（1-MCP）处理对猕猴桃货架期的影响，以‘金艳’猕猴桃为试材，检测了 对照（空气）和1 μL/L 1-MCP熏蒸处理后常温贮藏28 d及1 ℃冷藏45、80、120 d后转常温货架8~12 d 内的果实生理和品质指标。结果表明：常温贮藏和冷藏转常温货架后，1-MCP处理均可有效降低果实 呼吸强度，抑制干物质降解和可溶性固形物含量的上升，减缓果肉和中柱硬度下降和常温下失重率的 上升，但对冷藏后货架期内的失重率无明显影响。1-MCP使猕猴桃常温贮藏期延长18 d，冷藏45 d和 80 d后的货架期分别延长10 d 和6 d。此外，冷藏45 d转常温货架12 d内的生化指标检测结果表明， 在货架10 d以内，与对照相比，1-MCP处理后果肉淀粉和抗坏血酸含量平均提高66.95%和5.15%，过 氧化氢酶和过氧化物酶活性分别平均增强14.92%和149.13%，纤维素、可滴定酸、过氧化氢和丙二醛 含量分别平均降低22.54%、5.87个百分点、45.37%和16.22%。综上，1-MCP通过抑制呼吸消耗和增强 抗氧化系统，有效维持猕猴桃贮藏品质，延长货架期。 |
| 英文摘要: |
| To investigate the effects of 1-methylcyclopropene (1-MCP) on the shelf life of kiwifruit, with‘ Jinyan’ fruit as test materials, the fruits physiology and quality indicators of the kiwifruits treated with air (control) and 1 μL/L of 1-MCP fumigation and then stored at ambient temperature for 28 d or at 1 ℃ for 45, 80, and 120 d followed by ambient shelf life for 8-12 d were detected. The results demonstrated that after ambient storage and post-cold storage shelf life, 1-MCP treatment could effectively decrease respiration intensity, suppress dry matter degradation and the increase in soluble solids content, and attenuate the decline in flesh and core firmness and the increase in weight loss rate at ambient tempera? ture, but had no significant effect on weight loss rate of the fruits during post-cold storage shelf life. Overall, 1-MCP extended the ambient storage period by 18 d and the shelf life after 45 d and 80 d of cold storage by 10 d and 6 d, respectively. In addition, biochemical index test results within 12 d of shelf life after 45 d of cold storage revealed that, within 10 days of shelf life, compared with the control, 1-MCP treatment enhanced fruits starch and ascorbic acid contents by an average of 66.95% and 5.15%, increased CAT and POD activities by an average of 14.92% and 149.13%, respec?tively, and reduced cellulose, titratable acids, H2O2 and MDA levels by an average of 22.54%, 5.87 percentage points, 45.37% and 16.22%, respectively. In conclusion, 1-MCP effectively maintained the storage quality of kiwifruits and extended the shelf life by inhibiting respiratory consumption and enhancing the antioxidant system. |
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