1-MCP结合ξ-聚赖氨酸对贮后货架富士苹果的品质及挥发性成分的影响

摘要/Abstract

摘要： 以富士苹果为实验材料，采后立即用1-甲基环丙烯（1-methylcyclopropene，1-MCP）（1 μL/L）处理后在精准温控库（-0.5±0.3 ℃）贮藏10个月后出库，再用不同浓度的ξ-聚赖氨酸（500、1000、1500 mg/L）进行喷雾处理，研究1-MCP结合不同浓度ξ-聚赖氨酸对贮后常温货架期间苹果品质的影响，采用顶空固相微萃取-气相色谱-质谱（head space solid-phase microextraction and gas chromatography mass spectrometry，HS-SPME-GC-MS）联用技术分析不同处理间的挥发性成分变化规律。结果表明，与未经过处理的对照相比，1-MCP结合ξ-聚赖氨酸处理有效维持了果实的硬度，减缓了苹果的可溶性固形物、可滴定酸含量和VC含量的降低，其中1000 mg/L的ξ-聚赖氨酸处理效果最好。利用HS-SPME-GC-MS检测出苹果的主要挥发性物质有正己醇、正己醛、反式-2-己烯醛、乙酸-2-甲基丁酯等。1-MCP、1000 mg/L、1500 mg/L的酯类、醛类物质相对含量上升，醇类物质相对含量下降；500mg/L酯类相对含量下降，醛类、醇类相对含量上升；CK酯类物质相对含量上升，醛类、醇类物质相对含量下降。货架期间，1000 mg/L的醛类物质相对含量最高，有效减缓了酯类主要呈味物质乙酸2-甲基丁酯相对含量的下降，醇类物质主要呈味物质2-甲基-1-丁醇相对含量的下降。1-MCP结合ξ-聚赖氨酸处理能较好地保持苹果的品质和风味，1000 mg/L的ξ-聚赖氨酸效果最为显著。

关键词: ξ-聚赖氨酸, 1-MCP, 富士苹果, 贮后品质, 挥发性成分

Abstract: Fuji apples were treatment with 1-MCP (1μL/L) immediately after harvesting, then stored in a precise temperature-controlled library (-0.5±0.3℃) for 10 months. Fuji apples with 1-MCP treatment were sprayed with the different concentrations of ξ - polylysine (500, 1000, 1500mg/L) under ambient temperature, the effect of 1-MCP combined with different concentrations of ξ-polylysine on the quality of apples during shelf life were studied. The volatile constituents with different treatments were analyzed by gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that 1-MCP combined with ξ-polylysine treatments effectively maintained the firmness of the fruit and slowed the decrease of soluble solids, titratable acid content and VC content of apples compared with the untreated control. The main volatile substances of apple were detected by HS-SPME-GC-MS, including hexanol, hexanal, trans-2-hexenal, 2-methylbutyl acetate and so on. The esters and aldehydes relative content of apples with 1-MCP, 1000mg/L, 1500mg/L treatments increased, the alcohol relative content decreased. The esters relative content of apples with 500mg/L decreased, aldehydes and alcohols relative content increased. The esters relative content of apples with CK group increased, aldehydes and alcohol relative content decreased. 1-MCP combined with ξ-polylysine treatments could maintain the quality and flavor of apples. 1000mg/L ξ-polylysine effect was the most significant.

Key words: ξ-polylysine, 1-MCP, Fuji apples, storage quality, volatile components

中图分类号:

S663.1

颜廷才秦骅张鹏田世平李江阔李博强. 1-MCP结合ξ-聚赖氨酸对贮后货架富士苹果的品质及挥发性成分的影响[J]. 食品科学, 0, (): 0-0.

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