不同采收成熟度、不同品种的芒果果实对1-MCP处理的反应

食品科学 ›› 2013, Vol. 34 ›› Issue (2): 293-297.

不同采收成熟度、不同品种的芒果果实对1-MCP处理的反应

高豪杰¹,贾志伟¹,李雯¹,李隆伟²,刘康德¹

1. 海南大学园艺园林学院
2. 海南大学园经管学院

收稿日期:2012-01-24 修回日期:2012-12-26 出版日期:2013-01-25 发布日期:2013-01-15
通讯作者: 李雯 E-mail:liwen9-210@163.com
基金资助:
农业部热作农技推广与体系建设项目;海南省重点科技计划项目;海南大学重点科研项目;中央级公益性科研院所基本科研业务费专项

Response of different maturity stages and varieties of mango fruits to 1-MCP application

Received:2012-01-24 Revised:2012-12-26 Online:2013-01-25 Published:2013-01-15

摘要/Abstract

摘要： 研究了不同采收成熟度（6成熟和8成熟）、不同品种（‘红贵妃’、‘台农1号’和‘金煌’）的芒果果实对1-MCP处理的反应。结果表明：（1）在同一采收成熟度下，三个芒果品种对1－MCP处理的反应不同，在贮藏的同一时间，‘台农’果实的贮藏品质及生理变化最快，表现为较高的病情指数、色度a*、TSS含量、SOD、POD和LOX活性，以及较低的果实硬度，其次是‘金煌’品种，‘红贵妃’果实成熟衰老的速度最慢；（2）对于同一品种不同采收成熟度，低成熟度的果实比高成熟度的果实具有较低的病情指数、色度a*和较高的果实硬度、SOD、POD和LOX活性，而细胞膜透性差异不显著；（3）1-MCP处理后，完熟时6成熟‘台农’果实的含糖量略低于8成熟果实，但TSS含量差异不大，而‘红贵妃’和‘金煌’芒果，8成熟果实的TSS含量明显高于6成熟果实。说明三个芒果品种中，‘台农’果实对1-MCP处理的保鲜反应最差，‘红贵妃’和‘金煌’果实对1-MCP处理的保鲜反应较好。

Abstract: The response of different maturity stages (6 and 8 degrees) and varieties (‘Hongguifei’, ‘Tainong1’ and ‘Jinhuang’) of mango fruits on 1-MCP application were investigated. The results showed that: (1)For the same maturity stage, the response of three mango varieties to 1-MCP were different, the changes of storage quality and physiology of ‘Tainong1’ was the fastest, the higher disease index, color a *, TSS content, activities of SOD, POD and LOX, and lower fruit firmness of ‘Tainong1’ were observed, followed by ‘Jinhuang’ and ‘Hongguifei’ fruits.（2）For the different harvest maturity stages of the same variety , the lower disease index, color a * and higherfruit firmness, activities of SOD, POD and LOX of lower maturity fruits than those of higher maturity fruits were observed. However, the cell membrane permeability of two maturity fruits were not significant. (3)When fruits were ripened completely, there was no significant difference in TSS contents between 6 and 8 mature ‘Tainong’ fruits, but for the ‘Hongguifei’ and ‘Jinhuang’ mangos, the TSS contents with 8 maturity degree were significantly higher than that of 6 maturity fruits. It suggested that the fresh response of ‘Tainong1’fruits to 1-MCP was the worst among three mango varieties, the response of ‘Hongguifei’ and ‘Jinhuang’fruits to 1-MCP was very significant.

中图分类号:

TS205

高豪杰贾志伟李雯李隆伟刘康德. 不同采收成熟度、不同品种的芒果果实对1-MCP处理的反应[J]. 食品科学, 2013, 34(2): 293-297.

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