不同预处理的芒果保鲜效果比较

Comparison of Preservation Effects of Different Pretreatments on Mango

摘要:

为探明不同采后预处理对云南主栽品种“帕拉英达”芒果保鲜效果的影响，设计了冷风处理、冷水处理、臭氧处理、1-MCP处理、套袋及对照等不同采后预处理，通过色差（L*、a*、b*）、营养（Vc、TSS、TA）、以及生理生化指标（硬度、相对电导率、MDA）的分析比较，结果表明：贮藏前采取不同预处理，对贮藏中芒果品质维持有一定作用。1-MCP处理的芒果贮藏25 d时保持最高L*值（70.43）、果肉硬度（带皮和不带皮分别为52.46 m和26.70 m），最低a*值（17.11）、b*值（54.04）、质量损失率（4.27%）、固酸比（71.41%）以及MDA（29.93 μmol/(g·Fw)）含量，说明1-MCP前处理可保持芒果在贮藏中较好的色泽，可有效延缓芒果采后转黄，是几种预处理中较好的芒果预处理方法。

Abstract:

In order to explore the effect of different pre-harvest treatments on the preservation of mango cultivar ‘Parayingda’ in Yunnan, with no pretreatment as the control, five treatments including cold water, cold air, ozone, 1-MCP and bagging were set. Through the analysis and comparison of color difference (L*, a*, b*), nutrition (Vc, TSS, TA), and physiological and biochemical indexes (hardness, relative conductivity, MDA), the results showed that different pretreatments had a certain effect on maintaining the quality of mango during storage. The mango treated with 1-MCP maintained the highest L* value (70.43), flesh hardness (52.46 m and 26.70 m with and without peel, respectively), the lowest a* value (17.11), b* value (54.04), mass loss rate (4.27%), solid-acid ratio (71.41%), and MDA (29.93 μmol/(g·Fw)) content after 25 days of storage. It indicated that 1-MCP could maintain the good color of mango during storage and effectively delay the yellowing of mango after harvest, which was the best pretreatment method for mango in several pretreatments.