食品科学

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1-MCP处理和气调贮藏对赛买提杏冷藏效果的影响

王瑞庆,冯建华,魏雯雯,班兆军,徐新明,赵 岩   

  1. 中华全国供销合作总社济南果品研究院,山东 济南 250014
  • 出版日期:2013-10-25 发布日期:2013-09-28

Effect of 1-MCP and Controlled Atmosphere Storage on Preservation of Apricot (Prunus armeniaca L. cv. Saimaiti)

WANG Rui-qing,FENG Jian-hua,WEI Wen-wen,BAN Zhao-jun,XU Xin-ming,ZHAO Yan   

  1. Jinan Fruit Research Institute, China Supply and Marketing Cooperatives, Jinan 250014, China
  • Online:2013-10-25 Published:2013-09-28

摘要:

为明确1-甲基环丙烯(1-MCP)、气调贮藏(CA)及二者协同作用对赛买提杏的保鲜效果,研究1μL/L 1-MCP处理、3%CO2+3%O2+94%N2气调环境和1-MCP+CA处理对0℃条件下28d贮藏期间杏果实呼吸速率、硬度、可溶性固形物含量(SSC)、可滴定酸(TA)、抗坏血酸(VC)含量和颜色变化的影响。结果表明:1-MCP处理可以显著降低赛买提杏果实呼吸速率,延缓果实硬度和VC含量下降速率(P<0.05),但对果实SSC和TA含量影响不显著(P>0.05)。CA可以显著延缓果实硬度、TA含量和果皮颜色(H)变化(P<0.05)。1-MCP+CA处理可显著延缓果实硬度、TA含量、VC含量和颜色H值下降速率(P<0.05)。1-MCP和CA对赛买提杏均有明显的保鲜效果,1-MCP+CA处理保鲜效果优于单独处理。

关键词: 1-甲基环丙烯, 气调, 杏, 贮藏, 品质

Abstract:

The effect of 1 μL/L 1-MCP, 3% CO2 + 3% O2 + 94% N2 controlled atmosphere (CA) storage and 1-MCP + CA
treatment on the respiration rate, fruit firmness, SSC, TA, vitamin C content and color variation of apricots during 28 days
storage at 0 ℃ were studied. Results showed that 1-MCP treatment significantly slowed down the decrease of respiration
rate, fruit firmness and vitamin C content during storage (P < 0.05), but had no effect on SSC and TA (P > 0.05). The decrease
of fruit firmness, TA and fruit color was delayed by CA storage. In addition, 1-MCP+CA treatment had a significant
effect on the retention of fruit firmness, TA, vitamin C and H value (P < 0.05). Both 1-MCP and CA significantly preserved
the quality of Saimaiti apricot, and 1-MCP+CA treatment had better effect than either treatment alone.

Key words: 1-methylcyclopropene (1-MCP), controlled atmosphere (CA), apricot, storage, quality