1-MCP 与植酸处理对草莓果实采后生理品质的影响

doi:10.7506/spkx1002-6630-201124064

食品科学 ›› 2011, Vol. 32 ›› Issue (24): 296-300.doi: 10.7506/spkx1002-6630-201124064

1-MCP 与植酸处理对草莓果实采后生理品质的影响

祝美云，白欢，魏征，李雅善

河南农业大学食品科学技术学院

出版日期:2011-12-25 发布日期:2011-12-29
基金资助:
河南省教育厅科技攻关计划项目(2011A550012)

Effects of Individual and Combined 1-MCP and Phytic Acid Treatments on Physiological Characteristics of Postharvest Strawberry

ZHU Mei-yun，BAI Huan，WEI Zheng，LI Ya-shan

(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)

Online:2011-12-25 Published:2011-12-29

摘要/Abstract

摘要： 采用1-甲基环丙烯(1-MCP)和植酸对草莓进行不同处理，通过追踪测定其贮藏期间的质量损失率、硬度、可溶性固形物(soluble solids content，SSC)、呼吸强度、维生素C(VC)、可滴定酸(titratable acidity，TA)和相对电导率等指标来研究不同处理对草莓的保鲜效果。结果表明：1-MCP和植酸处理可有效降低草莓的质量损失率和呼吸强度，推迟SSC出现峰值的时间，延缓其后熟衰老过程，抑制其硬度、TA和VC含量的下降；同时，1-MCP 和植酸复合处理比两者各自的单独处理都具有更好的效果，能显著改善草莓在贮藏期间的果实品质。

关键词: 草莓, 1-MCP, 植酸, 生理品质

Abstract: In order to reveal the fresh-keeping effects of 1-MCP and phytic acid on postharvest strawberry, strawberry was treated with 1-MCP alone, 0.1% phytic acid alone and both of them (first 1-MCP and then 0.1% phytic acid) before storage at (4 ±1) ℃, and the changes of weight loss rate, firmness, soluble solid content (SSC), respiration intensity, vitamin C, titratable acidity (TA) and relative conductivity were measured during the storage period of 14 days. The results indicated that 1-MCP and phytic acid could effectively reduce the weight loss rate and respiration intensity of strawberry, delay the occurrence of SSC peak, ripening and senescence, and inhibit the decrease of fruit firmness and the content of TA and VC. Better results were achieved by the combined use of 1-MCP and phytic acid than their separate use. The quality of strawberry could be significantly improved by the combined use of 1-MCP and phytic acid during storage.

Key words: strawberry, 1-MCP, phytic acid, physiological characteristics

中图分类号:

祝美云，白欢，魏征，李雅善. 1-MCP 与植酸处理对草莓果实采后生理品质的影响[J]. 食品科学, 2011, 32(24): 296-300.

ZHU Mei-yun，BAI Huan，WEI Zheng，LI Ya-shan. Effects of Individual and Combined 1-MCP and Phytic Acid Treatments on Physiological Characteristics of Postharvest Strawberry[J]. FOOD SCIENCE, 2011, 32(24): 296-300.

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1-MCP 与植酸处理对草莓果实采后生理品质的影响

Effects of Individual and Combined 1-MCP and Phytic Acid Treatments on Physiological Characteristics of Postharvest Strawberry

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