1-MCP处理对杨桃果实采后生理和贮藏品质的影响

Effects of 1-methylcyclopropene (1-MCP) Treatment on Postharvest Physiology and Storage Quality of Carambola Fruits

摘要:

该文探讨1-甲基环丙烯（1-MCP）处理对“香蜜”甜杨桃果实采后生理和贮藏品质的影响。采后‘香蜜’甜杨桃果实用0.6 μL/L的1-MCP处理12 h后，在(15±1） ℃、相对湿度90%下贮藏。贮藏期间测定果实呼吸强度、细胞膜相对渗透率、果皮叶绿素和类胡萝卜素含量、果实硬度、可溶性固形物和可滴定酸含量、果实好果率、失重率及感官品质等指标的变化。结果表明：与对照果实相比，1-MCP处理能有效降低杨桃果实的呼吸强度和呼吸峰值，抑制果实外观颜色转变，保持较高的果实硬度和可滴定酸含量，延缓果实细胞膜相对渗透率升高，减少果实失重和腐烂。经1-MCP处理的果实在(15±1) ℃、相对湿度90%下贮藏20 d时的好果率为78%，而对照果实只有63%。因此认为，0.6 μL/L 1-MCP处理可延缓采后‘香蜜’甜杨桃果实成熟衰老和保持果实贮藏品质。

Abstract:

Effects of 1-methylcyclopropene (1-MCP) on postharvest physiology and storage quality of ‘Xiangmi’ (Averrhoa carambola Linn. cv. Xiangmi) fruit were investigated. The harvested ‘Xiangmi’ fruits were treated with 0.6 μL/L 1-MCP for 12 hours, then the fruit were stored at (15±1) ℃ and 90% relative humidity. During storage, the changes of respiration rate, cell membrane relative permeability, contents of chlorophyll and carotenoid in pericarp, fruit firmness, total soluble solids and titratable acid content, good fruit rate, weight loss and sensory evaluation of quality of fruit were determined. The results showed that compared with the control fruit, 1-MCP treatment had obvious effects on the fruit by lowering respiration rate and respiratory peak value, inhibiting apparent color change, keeping higher firmness and titratable acid content, ande delaying the increase of cell membrane relative permeability, weight loss and fruit decay. Moreover, the good fruit rate was 78% by 1-MCP treated on the 20th day of the storage, while only 63% in control fruit. Therefore, 0.6 μL/L 1-MCP treatment could delay ripening and senescence of harvested ‘Xiangmi’ fruit and maintain fruit storage quality.