1-MCP对不同采收期“五九香”梨冷藏品质的影响

Effect of 1-MCP on Quality of Different Harvested ‘Wujiuxiang’ Pears during Cold Storage

摘要:

针对“五九香”梨果实长期冷藏和货架期间容易软化和产生黑皮的现象，本研究对3个采收期采收的“五九香”梨进行1.0 μL/L 1-甲基环丙烯（1-MCP）处理，继而进行0 ℃冷藏和20 ℃货架贮藏。结果表明，冷藏期间，“五九香”梨果实的硬度下降，可溶性固形物含量（SSC）升高，黑皮和黑心增多，货架期间更为明显。1-MCP处理对冷藏期间“五九香”梨果实硬度和SSC的影响较小，但明显延缓冷藏后货架期果实软化和SSC升高，并且果实采收越晚，1-MCP的作用效果越显著；1-MCP还降低冷藏和货架期间黑皮指数和果心褐变指数，并以货架期间的效果明显，显著抑制果皮α-法尼烯及共轭三烯的生成。综合分析认为，1-MCP处理明显减少“五九香”梨货架期软化和黑皮现象，并对早期采收的“五九香”梨果实冷藏和货架期间的品质维持较好。1-MCP减少“五九香”梨黑皮发生的原因与抑制果皮共轭三烯的生成有密切的关系。

Abstract:

‘Wujiuxiang’ pear showed a rapid softening and presented superficial scald on peel during a long term cold storage and at shelf life. In this study, the ‘Wujiuxiang’ pear harvested at three different dates were applied and treated with 1.0 μL/L 1-methylcyclopropene (1-MCP), then placed at 0 ℃ for cold storage and after forward for shelf storage at 20 ℃. The results indicated that the firmness of the pear decreased and soluble solid content (SSC) increased. Superficial scald of peel and core browning were enhanced during cold storage, and theses changes were more significant during shelf storage. 1-MCP had less influence on firmness and SSC during cold storage, but significantly delayed the softening and increased SSC at shelf life after cold storage, and this effect was more obvious in later harvested fruits. 1-MCP also decreased the indexes of superficial scald and core browning, which was more visible at shelf life. It also markedly inhibited the biosynthesis of α-farnesene and conjugated trienol of peel. The comprehensive analysis suggested the 1-MCP significantly reduced softening and superficial scald at shelf life, and maintained higher quality of earlier harvested fruits. The reduction of superficial scald by 1-MCP was closely correlated with the inhibition on production of the conjugated trienol of peel in ‘Wujiuxiang’ pear.