食品科学 ›› 2020, Vol. 41 ›› Issue (15): 231-237.doi: 10.7506/spkx1002-6630-20200324-357

• 包装贮运 • 上一篇    下一篇

外源乙烯和1-甲基环丙烯对‘圣心’芒果采后物性和香气特征的影响

梁敏华,邓鸿铃,梁瑞进,杨震峰,苏新国   

  1. (1.广东食品药品职业学院食品学院,广东 广州 510520;2.浙江万里学院生物与环境学院,浙江 宁波 315100)
  • 出版日期:2020-08-15 发布日期:2020-08-19
  • 基金资助:
    国家自然科学基金面上项目(31371866);广州市科技计划项目(201804010417); 广东省普通高校青年创新人才类项目(2018GkQNCX008); 广东食品药品职业学院自然科学基金项目(2017ZR028;2018ZR022)

Effects of Exogenous Ethylene and 1-Methylcyclopropene on Postharvest Physicochemical and Aroma Characteristics of ‘Shengxin’ Mango

LIANG Minhua, DENG Hongling, LIANG Ruijin, YANG Zhenfeng, SU Xinguo   

  1. (1. School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou 510520, China; 2. College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China)
  • Online:2020-08-15 Published:2020-08-19

摘要: 色泽、质地及香气特性是评价果实感官品质的主要参考指标,为了探明芒果果实采后物性和香气特征规律,本研究采用外源乙烯和1-甲基环丙烯(1-methylcyclopropene,1-MCP)对采后‘圣心’芒果果实进行保鲜处理,并分析其果皮色泽、果肉硬度、果肉总可溶性固形物质量分数及果皮、果肉中香气特征物质3-蒈烯含量的变化情况。结果表明:外源乙烯和1-MCP分别诱导和延缓了果实采后成熟衰老进程,其成熟衰老具体表现为果皮色泽由绿变黄、果肉硬度降低、总可溶性固形物质量分数增加;3-蒈烯是芒果香气物质的主要成分,其在果皮中含量高于果肉,且在果皮所有香气物质中的相对含量均在80%以上;乙烯处理在贮藏前期诱导了果皮中3-蒈烯的合成,在贮藏第3天,其含量即达到了极大值0.161 μg/g;1-MCP处理在贮藏期间总体抑制了果皮中3-蒈烯的合成,而对果肉中3-蒈烯的合成则总体上起到促进作用。研究结果为芒果果实采后贮藏保鲜及品质调控技术提供实验依据。

关键词: 芒果, 乙烯, 1-甲基环丙烯, 物化性质, 香气特征

Abstract: Color, texture and aroma characteristics are the main indicators for evaluating the sensory quality of fruits. In this study, in order to find out the physical properties and aroma characteristics of mango fruit after harvest, ‘Shengxin’ mango fruit after harvest were treated with exogenous ethylene or 1-methylcyclopropene (1-MCP), and the changes of peel color, pulp hardness, total soluble solid content in pulp, and the content of 3-carene in peel and pulp were analyzed. The results showed that exogenous ethylene and 1-MCP induced and delayed postharvest fruit maturation and senescence, respectively, manifested by peel color change from green to yellow, a decrease in pulp hardness, and an increase in total soluble solid content. 3-Carene was a characteristic aroma substance in mango fruit, being more abundant in peel than in pulp and accounting for above 80% of the total aroma components in peel was. Ethylene treatment induced the synthesis of 3-carene in peel at the early stage of storage, and the 3-carene content reached a maximum value of 0.161 μg/g at the third day. In contrast, 1-MCP treatment generally inhibited the synthesis of 3-carene in peel during storage, but promoted the synthesis of 3-carene in pulp. These results provide an experimental basis for postharvest storage and quality control of mango fruit.

Key words: mango, ethylene, 1-methylcyclopropene, physicochemical properties, aroma characteristics

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