1-MCP对‘雪花’梨冷藏后货架期间品质和生理的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.3 1-MCP 对‘雪花’梨冷藏后货架期间品质和 生理的影响 关军锋，牛京京，王燕霞，高曼曼 （河北省农林科学院遗传生理研究所，河北省植物转基因中心，河北石家庄 050051） 摘要：为改善‘雪花’梨的贮藏品质，延长货架期，使用1-甲基环丙烯（1-MCP ）处理采后‘雪花’梨果实，对冷藏后货架期间果实 品质和生理生化指标进行分析。结果表明，1-MCP 处理（0.5、1.0 μL/L ）能保持货架期间‘雪花’梨较高的硬度和可滴定酸含量，对果 实可溶性固形物和可溶性糖含量的影响不显著；并明显降低果实的呼吸速率和乙烯释放速率，抑制水溶性果胶含量增高以及 CDTA 溶性和Na CO 溶性果胶含量下降；还明显减少冷藏270 d 后货架期黑心褐变发生，降低果心的可溶性酚含量和多酚氧化酶（PPO ） 2 3 活性，提高其过氧化物酶 （POD ）活性，但对果心的超氧化物歧化酶（SOD ）和过氧化氢酶 （CAT ）的活性无显著影响。上述结果中 以1.0 μL/L 浓度的1-MCP 处理效果较为明显，有利于 ‘雪花’梨货架期品质维持。 关键词：梨；1-甲基环丙烯；货架期；果实品质；褐变 文章篇号：1673-9078(2016)3-197-203 DOI: 10.13982/j.mfst.1673-9078.2016.3.032 Effects of 1-Methylcyclopropene on the Quality and Physiology of ‘Xuehua’ Pear after Cold Storage GUAN Jun-feng, NIU Jing-jing, WANG Yan-xia, GAO Man-man (Institute of Genetics and Physiology, Hebei Academy of Agriculture and Forestry Sciences; Plant Genetic Engineering Center of Hebei Province, Shijiazhuang 050051, China) Abstract: ‘Xuehua’ pears were treated with 1-methylcyclopropene (1-MCP) after harvest to improve their storage quality and to extend their shelf life. Physio-biochemical indices of the fruits were investigated after cold storage. Treatment of ‘Xuehua’ pears with 0.5 and 1.0 μL/L 1-MCP maintained their firmness and titratable acid content but did not exert any significant effect on total soluble solid and sugar contents after cold storage. Further, treatment of the fruits with 1-MCP markedly decreased their respiration and ethylene production rates, inhibited the increase in water-soluble pectin content, and decreased cyclohexanediamine tetraacetic acid- and Na CO -solu