1-MCP处理对蓝莓常温货架品质变化的影响

doi:10.7506/spkx1002-6630-201402063

摘要/Abstract

摘要：

研究不同剂量1-甲基环丙烯(1-MCP)处理对采后蓝莓果实常温货架期品质变化的影响。结果表明：蓝莓果实在采后常温货架期间，还原糖含量不断上升，可滴定酸含量及可溶性固形物含量均不断下降。随着果实生理代谢进程，果实硬度逐渐降低，直至果肉软化，品质劣变。1-MCP处理明显抑制果实呼吸强度和乙烯的生成，延缓果实还原糖含量及细胞膜透性的升高和硬度、可溶性固形物、可滴定酸、总酚含量的下降，有效减少膜脂过氧化物的产生，极显著抑制果实的腐烂，保持了果实的采后品质。综合分析各项指标，1.0μL/L 1-MCP处理的保鲜效果好于0.5μL/L 1-MCP处理。相关分析结果表明，蓝莓果实腐烂率与呼吸强度、乙烯生成量、色调角呈极显著正相关，与果实硬度、总酚含量、可溶性固形物含量呈极显著负相关，与其他指标相关性不显著。果实硬度与可溶性固形物含量呈显著正相关，与果实呼吸强度、乙烯生成量、色调角呈显著负相关。

关键词: 1-甲基环丙烯, 蓝莓, 常温, 贮藏, 品质

Abstract:

The effect of 1-methylcyclopropene (1-MCP) treatment on quality change of blueberry shelf life at room
temperature was addressed in this study. The results showed that the reducing sugar content continuously rose and titratable
acid content and total soluble solids exhibited a decrease during the postharvest shelf life at room temperature. In the fruit
phsiological and metabolic processes, fruit firmness reduced gradually until pulp softening and quality deterioration were
observed. 1-MCP restrained the fruit respiration and ethylene generation obviously, and delayed the increase in reducing
sugar content and cell membrane permeability. Meanwhile 1-MCP retarded the reduction in hardness, total soluble
solids, titratable acid and phenol content, suppressed the membrane lipid peroxidation effectively and delayed fruit decay
significantly. Therefore, 1-MCP is helpful to maintain the postharvest quality of blueberry. By comprehensive analysis,
1-MCP at 1.0 μL/L was more effective for preserving the quality of blueberry than at 0.5 μL/L. Correlation analysis revealed
that the percentage of decayed fruits was highly significantly correlated with respiration rate, ethylene production and hue
angle. But it was highly significantly negative correlated with hardness, total phenolic content and soluble solids content.
There was no significant correlation with other indicators. The hardness had a significant positive correlation with fruit
soluble solids content, and a significant negative correlation with the respiration rate, ethylene production and hue angle.

Key words: 1-methylcyclopropene (1-MCP), blueberry, room temperature, storage, quality

中图分类号:

TS255.3

纪淑娟，周倩，马超，程顺昌. 1-MCP处理对蓝莓常温货架品质变化的影响[J]. 食品科学, 2014, 35(2): 322-327.

JI Shu-juan, ZHOU Qian, MA Chao, CHENG Shun-chang. Effect of 1-MCP Treatment on Quality Changes of Blueberry at Room Temperature[J]. FOOD SCIENCE, 2014, 35(2): 322-327.

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