食品科学 ›› 2020, Vol. 41 ›› Issue (3): 185-191.doi: 10.7506/spkx1002-6630-20190128-235

• 包装贮运 • 上一篇    下一篇

1-甲基环丙烯处理对采后李果实硬度变化的影响机制

陈鸥,吴雪莹,邓丽莉,曾凯芳   

  1. (1.西南大学食品科学学院,重庆 400715;2.西南大学食品贮藏与物流研究中心,重庆 400715)
  • 出版日期:2020-02-15 发布日期:2020-02-26
  • 基金资助:
    重庆市技术创新与应用发展专项重点项目(cstc2019jscx-dxwtBX0027)

Effect of 1-Methylcyclopropene Treatment on Firmness Change of Postharvest Plum Fruit and Underlying Mechanism

CHEN Ou, WU Xueying, DENG Lili, ZENG Kaifang   

  1. (1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Food Storage and Logistics Research Center, Southwest University, Chongqing 400715, China)
  • Online:2020-02-15 Published:2020-02-26

摘要: 为探究李果实经过1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理后的硬度变化情况,本实验以重庆本地3个品种的李果实(麦李、青脆李和歪嘴李)为实验材料,研究了室温条件下5μL/L 1-MCP熏蒸处理对0 ℃冷 藏期间李果实硬度、与硬度变化相关的物质含量及酶活性的影响,并测定了其他品质指标的变化。结果表明,与对照相比,5μL/L 1-MCP处理能有效抑制原果胶质量分数的减少及可溶性果胶的生成,降低果胶甲酯酶和多聚半乳糖醛酸酶的活力,延缓3种李果实硬度、可溶性固形物质量分数、可滴定酸质量分数、VC含量的下降和a*值的上升。所得结论初步揭示1-MCP处理延缓采后李果实硬度下降的机理,为李果实采后硬度和品质保持提供了理论依据。

关键词: 李果实, 1-甲基环丙烯, 果胶, 硬度, 品质

Abstract:

In order to investigate the firmness change of plum fruit after 1-methylcyclopropene (1-MCP) treatment, three native plum cultivars in Chongqing (‘Mai’, ‘Qingcui’ and ‘Waizui’) were treated with 1-MCP at 5 μL/L for 6 h at room temperature, and then stored at 0 ℃. Changes in firmness, substances and enzyme activities related to firmness and other fruit quality attributes during storage were measured. Results showed that 5 μL/L 1-MCP treatment could effectively inhibit the reduction in protopectin and the formation of water-soluble pectin, repress the activity of pectin methylesterase and polygalacturonase, and slow the increase in a* and the decrease in soluble solids content (SSC), titratable acidity (TA), vitamin C content and fruit firmness. These results preliminarily revealed the underlying mechanism by which 1-MCP treatment could delay the decline of firmness, which will provide a theoretical basis for hardness and quality maintenance in postharvest plum fruit.

Key words: plum fruit, 1-methylcyclopropene, pectin, firmness, quality

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