1-MCP对“贵长”猕猴桃模拟运输后货架品质影响研究

曹森; 王瑞; 钱波; 谢国芳; 刘晓燕; 马立志; 郭礼灿; 陆安平

doi:10.13386/j.issn1002-0306.2016.06.059

1-MCP对“贵长”猕猴桃模拟运输后货架品质影响研究

贵阳学院食品与制药工程学院贵州省果品加工技术研究中心

基金项目:

贵州省果品加工与贮藏研究科技创新人才团队(黔科合人才团队[2013]4028号)；贵州省协同创新中心(黔教合协同中心字[201306])； 2012年贵州省教育厅重点支持学科“食品科学与工程”建设项目(黔学位合字ZDXK[2014]13号)；贵州省科技厅技术基金(黔科合J字LKG[2013]06号)；贵阳学院本科生研究训练计划(URTP)项目(010300122号)；

详细信息

作者简介:
曹森(1988-),男,硕士,助教,主要从事农产品贮藏与保鲜方面的研究,E-mail:cs5638myself@126.com。;

中图分类号: TS255.3
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出版历程
- 收稿日期: 2015-07-16

Effect of 1-MCP on the ‘Guichang' kiwi shelf quality after postharvest simulate transport

School of Food and Pharmaceutical Engineering,Guiyang College,Guizhou Engineering Research Center for Fruit Processing

摘要

摘要: 为探究1-MCP对"贵长"猕猴桃的采后模拟运输以及货架品质的影响。首先通过货架摆放得到最佳口感样品,同时将采后果实经不同浓度（0.5、0.75、1 mg/kg）的1-MCP熏蒸24 h,装于瓦楞纸箱内以100 km/h的时速模拟运输5 d,然后每隔3 d进行货架指标测定。通过对货架与自然成熟最佳口感样品的各项指标进行主成分分析,从而得到1-MCP的最佳使用浓度。研究表明:1-MCP能够较好的保持果实的货架品质,有效的抑制腐烂率、丙二醛（MDA）、呼吸强度、乙烯生成速率的上升,并延缓了硬度、V_C含量、SOD活性的下降,维持更好的固酸比、叶绿素以及还原糖含量,其中以0.75 mg/kg浓度1-MCP处理猕猴桃货架品质最好。主成分分析结果表明,接近自然成熟最佳口感S0的样品依次为样品1（对照,5 d）、样品8（0.75 mg/kg,11 d）、样品7（0.75 mg/kg,8 d）,说明0.75 mg/kg浓度1-MCP处理的果实能够更好的保持猕猴桃货架期和品质,在确保腐烂率和最佳口感的前提下可将鲜果货架期延长至11 d。因此,用0.75 mg/kg浓度1-MCP对猕猴桃处理效果最好。
- 猕猴桃 /
- 模拟运输 /
- 1-甲基环丙烯 /
- 主成分分析 /
- 货架品质
Abstract: To investigate the effect of 1-MCP on the postharvest simulate transportation and shelf quality of‘Guichang ' kiwifruit. Firstly the best taste samples were obtained by shelf display,and fruits were fumigated24 h by using different concentrations(0.5,0.75,1 mg/kg) of 1-MCP,loaded in cardboard boxes with the speed of 100 km/h simulation of transport 5 d,then tested shelf index every three days. The results showed that :1-MCP could better maintain fruit shelf quality,and rot rate,MDA content,respiration intensity,ethylene release rate. It could delay the decreasing of hardness,V_C content,SOD activity. And the ratio of total soluble solids and total titratable acids,chlorophyll and reducing sugar were better maintained. However 0.75 mg/kg concentration of 1-MCP had the best shelf quality of kiwifruit. The principal component analysis showed that the best texture close to S0 was in sequence of sample 1(control,5 d),sample 8(0.75 mg/kg,11 d),sample 7(0.75 mg/kg,8 d). It proved that 0.75 mg/kg could better maitain the best mouthfeeland shelf life of kiwifruit,and delay the shelf life in the basis of rot rate and best mouthfeel about 11 d. In consquense,treatment with0.75 mg/kg 1-MCP could provide the best shelf quality effect of kiwifruit.
- kiwifruit /
- simulate transportation /
- 1-MCP /
- principal component analysis /
- shelf quality

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