采后1-MCP和MAP处理对‘红富士’苹果冷藏和货架期品质的影响

doi:10.7506/spkx1002-6630-201622046

食品科学 ›› 2016, Vol. 37 ›› Issue (22): 301-306.doi: 10.7506/spkx1002-6630-201622046

采后1-MCP和MAP处理对‘红富士’苹果冷藏和货架期品质的影响

何近刚，冯云霄，程玉豆，李丽梅，关军锋*

河北省农林科学院遗传生理研究所，河北石家庄 050051

收稿日期:2016-04-08 出版日期:2016-11-16 发布日期:2017-02-22
通讯作者: 关军锋（1966—），男，研究员，博士，研究方向为果实采后生理与品质。E-mail：junfeng-guan@263.net
作者简介:何近刚（1982—），女，助理研究员，硕士，研究方向为植物生理学与分子生物学。E-mail：hejingang2000@163.com
基金资助:
河北省青年拔尖人才支持资金项目

Effects of Postharvest 1-MCP and MAP Treatments on Physiological Characteristics and Quality of ‘Fuji’ Apple during Cold Storage and Subsequent Shelf Life

HE Jingang, FENG Yunxiao, CHENG Yudou, LI Limei, GUAN Junfeng*

Institute of Genetics and Physiology, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China

Received:2016-04-08 Online:2016-11-16 Published:2017-02-22

摘要/Abstract

摘要： 对‘红富士’苹果进行1.0 μL/L 1-甲基环丙烯（1-methylcyclopropene，1-MCP）和自发气调包装（modified atmosphere package，MAP）处理，继而进行0 ℃冷藏和20 ℃货架贮藏。结果表明：贮藏期间，‘红富士’苹果果实硬度和可滴定酸含量下降，可溶性固形物含量升高，虎皮病和果心褐变增多。1-MCP处理能较好维持冷藏期间‘红富士’苹果果实硬度和可溶性固形物含量，降低了包装内CO2和乙烯含量。同时，1-MCP明显降低了冷藏期间虎皮病发病指数、果心褐变指数以及果柄端果肉褐变率，显著抑制果皮α-法尼烯及共轭三烯的生成。1-MCP＋MAP结合使用可较好维持果实可滴定酸含量和果皮色泽、抑制果柄端果肉褐变。综合分析认为，1-MCP＋MAP处理能较好维持‘红富士’果实冷藏和货架期间的品质，并显著抑制果实虎皮病的发生。

关键词: ‘红富士’苹果, 1-甲基环丙烯, 自发气调包装, 品质, 虎皮病

Abstract: Freshly harvested ‘Red Fuji’ apples were treated with 1-methylcyclopropene (1-MCP) at 1.0 μL/L subjected to modified atmosphere package (MAP), and then stored initially at 0 ℃ for 210 days and subsequently until the end of shelf life after switching to 20 ℃. The results indicated that the apple fruits showed decreased firmness and titratable acid (TA) content and increased soluble solid content (SSC), and developed superficial scald and core and stem-end flesh browning during storage. 1-MCP treatment effectively maintained higher fruit firmness and SSC during cold storage, and reduced CO2 and ethylene contents in the packaging bag. 1-MCP also decreased significantly the incidence of superficial scald and stem-end browning significantly (P < 0.05), as well as the contents of α-farnesene and conjugated trienol in peel. 1-MCP + MAP could maintain the TA content of apples and the fresh color of peel and decrease stem-end browning. Taken together, it was suggested that the 1-MCP + MAP treatment effectively maintained the quality of ‘Red Fuji’ apples during cold storage and subsequent shelf life, and significantly reduced the incidence of superficial scald.

Key words: ‘Red Fuji’ apple, 1-methylcyclopropene, modified atmosphere package, quality, superficial scald

中图分类号:

TS255.3

何近刚,冯云霄,程玉豆,李丽梅,关军锋*. 采后1-MCP和MAP处理对‘红富士’苹果冷藏和货架期品质的影响[J]. 食品科学, 2016, 37(22): 301-306.

HE Jingang, FENG Yunxiao, CHENG Yudou, LI Limei, GUAN Junfeng*. Effects of Postharvest 1-MCP and MAP Treatments on Physiological Characteristics and Quality of ‘Fuji’ Apple during Cold Storage and Subsequent Shelf Life[J]. FOOD SCIENCE, 2016, 37(22): 301-306.

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采后1-MCP和MAP处理对‘红富士’苹果冷藏和货架期品质的影响

Effects of Postharvest 1-MCP and MAP Treatments on Physiological Characteristics and Quality of ‘Fuji’ Apple during Cold Storage and Subsequent Shelf Life

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