Effects of 1-MCP Combined with PVC on Storage Quality of Small Package of ‘Qingcui’ Plum Fruit at Room Temperature
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摘要: 通过研究1-甲基环丙烯（1-Methylcyclopropene，1-MCP）贴剂结合聚氯乙烯（Polyvinyl chloride，PVC）包装处理对常温贮藏青脆李果实衰老软化相关指标、色泽及氨基酸含量等的影响，建立青脆李果实常温小包装流通保鲜技术。结果表明：与对照相比，1 μL/L 1-MCP贴剂结合PVC处理能显著降低青脆李果实贮藏过程中的腐烂率和失重率（P<0.05），抑制果实转黄，延缓果实衰老进程；该处理通过降低果实多聚半乳糖醛酸酶（Polygalacturonase，PG）和果胶甲酯酶（pectinmethylesterase，PME）活性，抑制果实原果胶的降解以及可溶性果胶的形成，进而延缓果实软化进程。此外，该处理能一定程度上延缓青脆李中抗坏血酸及可滴定酸的降低，维持果实较好品质；并且处理组果实中天冬氨酸、谷氨酸、半胱氨酸、苯丙氨酸、组氨酸、脯氨酸含量均显著性高于对照组（P<0.05）。因此，1 μL/L 1-MCP贴剂结合PVC处理能明显延长常温贮藏青脆李果实的货架期，该研究可为青脆李果实的常温小包装流通提供一定的技术指导和理论参考。Abstract: By studying the effects of 1-methylcyclopropylene combined with polyvinyl chloride packaging treatment on the related indexes of aging and softening,color and amino acid content of stored ‘Qingcui’ plum fruit at room temperature,the fresh stored technology of ‘Qingcui’ plum in small packaging at room temperature was established. The results showed that,compared with the control group,1 μL/L 1-MCP patch combined with PVC treatment could significantly reduce the decay rate and weightlessness of ‘Qingcui’ plum fruit(P<0.05),inhibit the yellowing of fruits,and delay the aging process. By decreasing the activity of polygalacturonase(PG)and pectin methylesterase(PME),the treatment inhibited the degradation of the propectin and the formation of soluble pectin,thus delaying the process of fruit softening. In addition,the treatment could delay the decrease of ascorbic acid and titrable acid to a certain extent,and maintain the better fruit quality. The contents of aspartic acid,glutamic acid,cysteine,phenylalanine,histidine and proline in treated fruits were significantly higher than those in the control group(P<0.05). Therefore,1 μL/L 1-MCP patch combined with PVC could delay the shelf life of ‘Qingcui’ plum fruits stored at room temperature to some extent. This study can provide some technical guidance and theoretical reference for the small packaging circulation of ‘Qingcui’ plum fruit at room temperature.
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