食品科学 ›› 2012, Vol. 33 ›› Issue (8): 301-307.doi: 10.7506/spkx1002-6630-201208066

• 包装贮运 • 上一篇    下一篇

1- 甲基环丙烯对李果实冷藏及货架期非挥发性风味物质的影响

王友升,陈小燕,李丽萍,胡 玲   

  1. 北京工商大学食品学院,食品添加剂与配料北京高校工程研究中心,北京市食品风味化学重点实验室
  • 出版日期:2012-04-25 发布日期:2012-03-31
  • 基金资助:
    国家自然科学基金青年科学基金项目(30901009);北京市自然科学基金项目(6122003)

Effect of 1-Methylcyclopropene on Non-Volatile Flavor Substances in Plum during Cold Storage and Subsequent Shelf Life

WANG You-sheng,CHEN Xiao-yan,LI Li-ping,HU Ling   

  1. (Beijing Key Laboratory of Food Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China)
  • Online:2012-04-25 Published:2012-03-31

摘要: 使用多变量分析方法研究1-MCP对‘黑琥珀’李果实0℃贮藏和随后的20℃货架期间非挥发性的糖、有机酸和氨基酸的影响。单因素试验结果表明:低温贮藏期间,李果实蔗糖和苹果酸含量逐渐下降,D-果糖含量先降后升,其余组分均在贮藏67d时达到释放高峰;货架期间,96d后的货架期非挥发性组分含量均达到高峰。主成分分析结果表明:与出库时相比,冷藏67d后的货架9d时各组分含量均降低,而贮藏后期的货架9d时则升高;冷藏67d时及冷藏96d后的货架期,1-MCP处理均显著降低了糖、酸类物质的峰值,减缓了糖、酸物质的代谢速率,维持了冷藏期间的营养品质并延缓了货架期的品质劣变。偏最小二乘和通径分析结果表明:D-果糖与感官甜酸比呈显著正相关,是主要的直接与间接因子;苹果酸对感官酸度和可溶性固形物(SSC)均有显著正相关性,且对SSC主要通过D -葡萄糖的间接效应来实现;山梨糖醇与pH值呈极显著负相关。

关键词: 李果实, 1-MCP, 营养品质, 多变量分析

Abstract: Post-harvest plum fruits (Prunus salicina cv. Black amber) were treated with 1-methylcyclopropene (1-MCP) and then stored at 0 ℃ for 28, 67 or 96 d before shelf-life storage for 9 d at 20 ℃ to deal with the effect of 1-MCP on non-volatile components in plum during cold storage and subsequent shelf life was investigated using multivariate analysis. One-way analysis of variance (one way-ANOVA) showed that the levels of sucrose and malic acid decreased gradually, D-fructose level decreased at first and then increased in plum fruit during cold storage, whereas the peaks of other components productions were detected on day 67 of cold storage. In contrast, non-volatiles in plum fruit reached their peaks on at the end of the shelf life after 96 d of cold storage. Principal component analysis (PCA) showed that the contents of various components in plum fruits stored for 67 d at 0 ℃ decreased at the end of the shelf life compared with those at the beginning, while plum fruits after 96 d of storage at 0 ℃ showed an opposite change during the subsequent shelf-life storage. Because of 1-MCP treatment, the peaks of sugars and acids in plum fruits stored for 67 d and for 96 d significantly dropped during the shelf life, and the metabolic rates of these substances slowed down, the nutritional quality was maintained, and fruit deterioration was delayed. Partial least squares regression (PLSR) and path analysis showed that D-fructose was significantly and positively correlated with sensory sweetness/sourness ratio, and was a major direct or indirect factor. Malic acid correlated significantly and positively with sensory sourness or soluble solids content (SSC), while D-glucose had an indirect impact on SSC. Sorbitol was significantly and negatively correlated with pH value.

Key words: plum, 1-MCP, sugar, organic acid, amino acid, multivariate analysis

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