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、1.0μL/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Na2CO3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)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1.0μL/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。
‘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 Na2CO3-soluble pectin content in the pulp of the fruits after cold storage.In addition,1-MCP treatment markedly decreased core browning index,soluble phenol content,and polyphenol oxidase activity and increased peroxidase activity after cold storage of the fruits for 270 days.However,1-MCP treatment did not significantly affect superoxide dismutase and catalase activities in the core tissue of the fruits after cold storage.These effects were more apparent after treatment with 1.0 μL/L 1-MCP,suggesting that this concentration could be used to maintain the quality of ‘Xuehua＇ pears during cold storage.
出处
《现代食品科技》
EI
CAS
北大核心
2016年第3期197-203,共7页
Modern Food Science and Technology
基金
国家梨产业技术体系建设资助项目(CARS-29-20)
关键词
梨
1-甲基环丙烯
货架期
果实品质
褐变
pear
1-methylcyclopropene
shelf life
fruit quality
browning
