箱式气调结合1-MCP对软枣猕猴桃冷藏期品质及风味物质的影响

doi:10.7506/spkx1002-6630-201620043

食品科学 ›› 2016, Vol. 37 ›› Issue (20): 253-260.doi: 10.7506/spkx1002-6630-201620043

箱式气调结合1-MCP对软枣猕猴桃冷藏期品质及风味物质的影响

颜廷才，刘振通，李江阔，孙晓荣，张鹏

1.沈阳农业大学食品学院，辽宁沈阳 110866；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

收稿日期:2016-10-27 修回日期:2016-10-27 出版日期:2016-10-25 发布日期:2016-12-01
通讯作者: 李江阔
基金资助:
天津市科技支撑重点项目（15ZCZDNC00140）

Effect of Box-Type Modified Atmosphere Packaging Combined with 1-MCP on Quality and Flavor Compounds of Actinidia arguta during Cold Storage

YAN Tingcai, LIU Zhentong, LI Jiangkuo, SUN Xiaorong, ZHANG Peng

1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. Tianjin Key Laboratory of Postharvest
Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of
Agricultural Products (Tianjin), Tianjin 300384, China

Received:2016-10-27 Revised:2016-10-27 Online:2016-10-25 Published:2016-12-01
Contact: LI Jiangkuo

摘要/Abstract

摘要：

为了提高软枣猕猴桃在贮藏和销售中的商品性，采用箱式自发气调、1 - 甲基环丙烯（1-methyllcyclopropene，1-MCP）及气调结合1-MCP的3 种处理，研究其对‘长江一号’软枣猕猴桃冷藏期微环境气体成分、软果率和腐烂率、生理、营养品质及风味物质变化的影响。结果表明：在冷库（0±0.5）℃中，冷藏期软枣猕猴桃在塑料箱式气调处理中自发形成的贮藏条件为CO2：2.2%～3.1%、O2：17.7%～18.6%；气调结合1-MCP处理中自发形成的贮藏条件为CO2：2.2%～2.7%、O2：18.1%～18.6%。气调、1-MCP及气调结合1-MCP处理均能抑制软果率和腐烂率的上升，延缓硬度和可滴定酸含量下降，保持良好的可溶性固形物和VC含量，降低果实的呼吸强度和乙烯生成速率，与对照相比，3 种处理均有显著性差异（P＜0.05），且气调结合1-MCP处理保鲜效果最为明显，1-MCP处理其次，对照品质最差。软枣猕猴桃风味物质主要由醛类、醇类、烷烃类和酯类组成，果实中主要的风味物质是反式-2-己烯醛和己醛，二者相对含量在软枣猕猴桃贮藏期相对含量中占84%左右。随着冷藏期的延长，气调、1-MCP及气调结合1-MCP处理的醛类、醇类和烷烃类相对含量均有不同程度的下降，酯类物质相对含量上升。

关键词: 箱式气调, 1-甲基环丙烯, 软枣猕猴桃, 品质, 风味物质

Abstract:

In order to improve the marketability of hardy kiwifruit (Actinidia arguta) during storage and sale, the separate
and combined effects of box-type modified atmosphere packaging (MAP) and 1-methyllcyclopropene (1-MCP) treatment
on gaseous components, percentages of softened fruits and decayed fruits, and physiology, nutritional quality and flavor
changes during cold storage of ‘Changjiang No. 1’ hardy kiwifruit were investigated. The results showed that in refrigerator
at (0 ± 0.5) ℃, the spontaneous atmosphere for hardy kiwifruits without 1-MCP treatment consisted of 2.2%–3.1% CO2
and 17.7%–18.6% O2, while that for those with 1-MCP treatment was composed of 2.2%–2.7% CO2 and 18.1%–18.6%.
All three treatments inhibited the increase in decay incidence and softening incidence, slowed down the decrease in fruit
firmness and titratable acid content, maintained higher contents of VC and soluble solids, and reduced respiration rate and
ethylene production rate, indicating significant differences compared with the control (P < 0.05). The combined treatment
provided the best maintenance of hardy kiwifruit quality, followed by 1-MCP alone, and the quality of control fruits was
the worst after storage. The main flavor compounds in hardy kiwifruit were aldehydes, alcohols, and esters, which were
dominated by trans-2-hexenal and hexanal, accounting for about 84% of the total flavor compounds. With prolonged cold
storage, aldehydes, alcohols and hydrocarbons in all the three treatment groups declined, whereas the relative content
of esters increased.

Key words: box-type modified atmosphere, 1-methyllcyclopropene, Actinidia arguta, quality, flavor compounds

中图分类号:

S663.4

颜廷才，刘振通，李江阔，孙晓荣，张鹏. 箱式气调结合1-MCP对软枣猕猴桃冷藏期品质及风味物质的影响[J]. 食品科学, 2016, 37(20): 253-260.

YAN Tingcai, LIU Zhentong, LI Jiangkuo, SUN Xiaorong, ZHANG Peng. Effect of Box-Type Modified Atmosphere Packaging Combined with 1-MCP on Quality and Flavor Compounds of Actinidia arguta during Cold Storage[J]. FOOD SCIENCE, 2016, 37(20): 253-260.

[1]	刘玉兰，舒垚，孙国昊，马宇翔，姜元荣，陈宁. 花生品种对花生酱风味及综合品质的影响[J]. 食品科学, 2021, 42(9): 15-21.
[2]	张玉荣，周显青，彭超. 不同储藏年限稻谷的品质及蒸谷米加工适应性分析[J]. 食品科学, 2021, 42(9): 39-45.
[3]	李永富，介敏，黄金荣，杜艳，史锋，陈正行. 基于高温流化技术改良红小豆的蒸煮品质[J]. 食品科学, 2021, 42(9): 64-69.
[4]	黄天姿，梁锦，王丹，张璐，李瑞娟，杨淑霞，罗安伟. 电子束辐照对猕猴桃品质及抗性系统的影响[J]. 食品科学, 2021, 42(9): 70-76.
[5]	赵卿宇，郭辉，沈群. 两种香米在不同温度储存过程中理化性质和食用品质的变化[J]. 食品科学, 2021, 42(9): 160-168.
[6]	徐赛，陆华忠，梁鑫，丘广俊，林伟. 催熟对采后菠萝品质的影响与光谱识别[J]. 食品科学, 2021, 42(9): 192-198.
[7]	吴晨燕，杨梅，王珂莉，刘鑫洁，刘思佳，马俪珍. 反复冻融过程中开背调味鱼品质及蛋白特性的变化[J]. 食品科学, 2021, 42(9): 206-213.
[8]	汪琦，朱扬，陈建设. 口腔软摩擦理论与测量技术及其在食品感官感知研究中的应用[J]. 食品科学, 2021, 42(9): 222-232.
[9]	黄琳琳，张一敏，朱立贤，梁荣蓉，罗欣，成海建，毛衍伟. 蛋白质氧化和翻译后修饰对肉品质的影响及机制研究进展[J]. 食品科学, 2021, 42(9): 241-247.
[10]	单启梅，赵晓策，罗瑞明，尤丽琴. 滩羊肌肉在煮制过程中可挥发性化合物的变化[J]. 食品科学, 2021, 42(8): 165-171.
[11]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.
[12]	姜晶丹，杨明远，许长华，施文正，卢瑛. 湿腌时盐质量浓度对草鱼肌肉组织结构和品质的影响[J]. 食品科学, 2021, 42(8): 40-45.
[13]	尤孝鹏，汪兰，熊光权，乔宇，吴文锦，李新，丁安子，孙卫青. 运输应激对鱼类生理特性和肌肉品质影响的研究进展[J]. 食品科学, 2021, 42(7): 311-318.
[14]	赵宏蕾，常婧瑶，陈佳新，王浩，刘慧，孔保华，刘骞. 乳化肉糜制品中降低磷酸盐的加工技术新策略研究进展[J]. 食品科学, 2021, 42(7): 329-335.
[15]	姚慧，祁雪儿，毛俊龙，齐贺，武天昕，张宾. 3 种鱿鱼冻藏过程中肌原纤维蛋白功能特性变化[J]. 食品科学, 2021, 42(7): 207-213.

箱式气调结合1-MCP对软枣猕猴桃冷藏期品质及风味物质的影响

Effect of Box-Type Modified Atmosphere Packaging Combined with 1-MCP on Quality and Flavor Compounds of Actinidia arguta during Cold Storage

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价