采后不同时期1-MCP处理对苹果果实质地的影响

doi:10.7506/spkx1002-6630-201320058

食品科学

采后不同时期1-MCP处理对苹果果实质地的影响

李江阔，林洋，张鹏，秦国政，李博强，田世平

1.中国科学院植物研究所，资源植物研发重点实验室，北京 100093；2.国家农产品保鲜工程技术研究中心(天津)，
天津市农产品采后生理与贮藏保鲜重点实验室，天津 300384；3.沈阳农业大学食品学院，辽宁沈阳 110866

出版日期:2013-10-25 发布日期:2013-09-28

Effect of 1-Methylcyclopropene Treatment at Different Times Postharvest on the Texture of Apple Fruits

LI Jiang-kuo，LIN Yang，ZHANG Peng，QIN Guo-zheng，LI Bo-qiang，TIAN Shi-ping

1. Key Laboratory of Resource Plants Research and Development, Institute of Botany, Chinese Academy of Sciences,Beijing 100093, China；2. National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin),Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China；3. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China

Online:2013-10-25 Published:2013-09-28

摘要/Abstract

摘要：

为探讨采后不同时期1-甲基环丙烯(1-MCP)处理对苹果果实质地的影响，以富士苹果为试材，应用质构仪质地多面分析(TPA)方法对苹果果肉质地参数差异变化进行研究。结果表明：苹果果肉脆度与硬度、凝聚性、回复性、咀嚼性均呈较好的正相关性，黏着性与其他参数指标呈现较好的负相关性，回复性与咀嚼性、凝聚性呈显著的正相关性；1-MCP处理可以显著抑制果实的软化，但其作用效果随着采后处理时间的延迟而降低，采后9d处理的果实质地品质均显著低于其他处理组。为了达到采后较好的1-MCP处理保鲜效果，处理前的常温放置时间最好不超过一周。实验也表明TPA测试能够较好地反映苹果果实各质地指标的差异，适用于苹果质地品质的客观评价。

关键词: 苹果, 1-甲基环丙烯, 处理时期, 质地多面分析

Abstract:

The present study aimed to explore the effect of 1-methylcyclopropene (1-MCP) treatment at different times
after harvest on the texture of apple fruits. Changes in texture parameters of Fuji apple flesh were studied by using a texture
analyzer through texture profile analysis. The results indicated that the fracturability of apple flesh had a good positive correlation
with the hardness, cohesiveness, resilience and chewiness. The adhesiveness had a good negative correlation with
other texture parameters. The resilience had a significant correlation with chewiness and cohesiveness. The softening of
apple fruit was delayed significantly by 1-MCP treatment, but the effect was decreased with increasing time interval between
postharvest and the treatment. Apples treated with 1-MPC on 9 days after harvest had significantly worse texture. In order to
achieve better effect of 1-MCP treatment, freshly harvested fruits should be stored at room temperature for no longer than 1
week before the treatment. In conclusion, TPA test can reflect the changes of apple texture parameters during storage and is
suitable for the evaluation of apple fruit quality.

Key words: apple, 1-MCP, treatment time, texture profile analysis (TPA)

李江阔，林洋，张鹏，秦国政，李博强，田世平. 采后不同时期1-MCP处理对苹果果实质地的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201320058.

LI Jiang-kuo，LIN Yang，ZHANG Peng，QIN Guo-zheng，LI Bo-qiang，TIAN Shi-ping. Effect of 1-Methylcyclopropene Treatment at Different Times Postharvest on the Texture of Apple Fruits[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201320058.

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采后不同时期1-MCP处理对苹果果实质地的影响

Effect of 1-Methylcyclopropene Treatment at Different Times Postharvest on the Texture of Apple Fruits

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