翠冠梨冷藏后用1-MCP处理对货架品质的影响

摘要:

研究了翠冠梨冷藏后用1-MCP处理对果实货架期主要生理及品质指标的影响。梨果实在2℃冷藏40 d后，在20℃下分别用体积比0.5和1.0 μL/L的1-MCP处理24 h, 然后在20℃下货架贮藏12 d。结果表明，体积比1.0 μL/L的1-MCP处理可显著抑制果实的呼吸强度和乙烯产生，抑制果实相对电导率和丙二醛含量的上升，延缓果实硬度、Vc和可溶性固形物含量的下降，抑制果心褐变的发生，从而保持果实品质，延长货架期。体积比0.5 μL/L的1-MCP处理对果实货架期主要生理和品质指标无显著影响。这些结果表明, 冷藏后用1-MCP处理梨果实对货架期保鲜具有潜在的应用前景。

关键词:翠冠梨;1-MCP;货架期;品质

Abstract:

The effects of 1-methylcyclopropene (1-MCP) treatment after cold storage on main physiological and quality parameters in pear fruit during shelf period were investigated. Cuiguan pears were stored for 40 days at 2℃ and then treated with 0.5 or 1.0 μL/L of 1-MCP for 24 h at 20℃. Treated and controlled fruit were subsequently stored at 20℃ for 12 days. The results indicated that treatment with 1.0 μL/L 1-MCP significantly suppressed respiration rate and ethylene production, inhibited the increases in relative conductivity and malonaldehyde (MDA) content, delayed the decreases in fruit firmness, Vc and total soluble solids(TSS) contents, and inhibited fruit internal browning, thereby maintaining fruit quality and extending the shelf life. However, 0.5 μL/L 1-MCP treatment had no significant effect on the main physiological and quality parameters in pear fruit during shelf storage. These results suggested that 1-MCP has the potential to extend the shelf life of Cuiguan pears

Key words:翠冠梨;1-MCP;货架期;品质