摘要
果肉软化和褐变是李果实长期冷藏时的主要问题。以‘安哥诺’李为材料,采用1-MCP(0.5μL.L-1)、薄膜(30μm厚)包装(MAP)及包装内加入乙烯吸收剂(EA)的方法,研究了0℃冷藏期间‘安哥诺’李品质、褐变及其生理生化的变化。结果表明,与对照(未进行处理)相比,1-MCP、MAP和MAP+EA及其组合处理延缓了果肉软化,抑制可溶性固形物(SSC)和花青苷含量上升,保持果肉较高的白度指数,降低果肉褐变度、酚含量和多酚氧化酶(PPO)活性,1-MCP+MAP+EA的复合处理效果最佳。这些说明,采后进行1-MCP、MAP和EA的复合处理能有效抑制果肉软化和褐变,改善了果实贮藏品质。
The flesh softening and browning is a main problem during long-term cold storage in plum. In this work, the ＇Angeleno＇ plum was used as materials to investigate the effects of the 1-MCP （0.5 μL·L^-1 ）, film packing （30 μm thickness, MAP） and ethylene absorbent （EA） plus packing bag（MAP＋EA） on fruit quality and browning during cold storage at 0 ℃. The changes of physiology and biochemistry were also observed.. The results showed that compared with untreated control; 1-MCP, MAP and MAP＋EA treat- ments delayed fruit softening, suppressed the increase of soluble solids and anthocyanin content, main- tained higher flesh whiteness index （WI）, and decreased the flesh browning, phenolics content and polyphenol oxidase （PPO） activity. The effect of combination of 1-MCP with MAP＋EA （1-MCP＋MAP＋ EA） was the best among all the treatments. These results suggested that the postharvest combined treat- ment of 1-MCP, MAP and EA could effectively inhibit flesh softening and browning, which could improve storage quality of plum fruits.
出处
《果树学报》
CAS
CSCD
北大核心
2012年第3期404-408,共5页
Journal of Fruit Science
基金
国家"十一五"科技支撑项目(2006BAD22B01-6)
关键词
李
1-MCP
包装
乙烯吸收剂
品质
褐变
Plums
1-methylcyclopropene
Packing
Ethylene absorbent
Quality
Browning
