邓丙乾,张鹏,李江阔,李冬.1-MCP对冷链运输月柿冷藏品质的影响[J].包装工程,2019,40(7):1-10.
DENG Bing-qian,ZHANG Peng,LI Jiang-kuo,LI Dong.Effect 1-MCP on Cold Storage Quality of Persimmon after Cold Chain Transportation[J].Packaging Engineering,2019,40(7):1-10. |
| 1-MCP对冷链运输月柿冷藏品质的影响 |
| Effect 1-MCP on Cold Storage Quality of Persimmon after Cold Chain Transportation |
| 投稿时间：2018-12-26 修订日期：2019-04-10 |
| DOI：10.19554/j.cnki.1001-3563.2019.07.001 |
| 中文关键词: 1-MCP 恭城月柿 全程冷链保鲜体系 品质 |
| 英文关键词: 1-MCP Gongchengyue persimmon whole cold chain preservation system quality |
| 基金项目:国家重点研发计划（2018YFD0401300）；广西科技基地和人才专项（桂科AD17129011） |
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| 中文摘要: |
| 目的 研究1-甲基环丙烯（1-Methylcyclopropene，1-MCP）处理对恭城月柿采后全程冷链保鲜体系下品质的影响。方法 通过对采后恭城月柿进行1-MCP处理，并对照未处理的果实，随后转入全程冷链物流运输体系，研究不同流通环节期间柿果的色差（L和C）、可溶性固形物（TSS）含量、可滴定酸（TA）含量、呼吸强度、乙烯生成速率、抗坏血酸（VC）、可溶性单宁、总酚含量、果肉硬度、纤维素酶（CX）、多聚半乳糖醛酸酶（PG）和果胶酯酶（PE）活性保鲜品质的变化，并将处理组与对照组进行对比。结果 在全程冷链物流保鲜体系下，A和B两处理组的贮藏期分别为49，63 d；与常温物流相比，贮藏期分别延长了27 d和41 d；A处理组柿果品质改变节点为贮藏期21~42 d；呼吸强度、抗氧化物质和软化酶活性变化拐点分别为34，21，21 d，并于49 d时丧失基本流通性能；1-MCP处理组柿果的品质改变节点发生在贮藏期49~56 d内；对总酚和PE影响呈极显著（P<0.01）；与A处理组相比，B处理组的L值、C值、TA含量、呼吸强度、Vc含量、单宁含量、总酚含量、穿刺和PE酶活性分别高出1.19，1.60，40.93，0.90，1.33，2.05，3.12，4.3，0.55倍，但对TSS含量和呼吸强度峰值的影响并不显著（P>0.05）。结论 全程冷链保鲜体系可维持柿果的感官价值，减缓营养物质的流失，推迟呼吸高峰期，降低抗氧化物质的转化及软化相关酶活性，其中以1-MCP处理最佳，是恭城月柿的最佳采后贮运方案。 |
| 英文摘要: |
| The paper aims to study effects of 1-methylcyclopropene (1-MCP) treatment on quality of the cold chain preservation system of Gongchengyue persimmon after harvest. The postharvest Gongchengyue persimmon was treated through 1-MCP and compared with those without treatment, and then transferred to the whole process cold chain logistics transportation system to study the color difference (L and C), soluble solids (TSS), titratable Acid (TA), respiration rate, ethylene production rate, ascorbic acid (VC), soluble tannin, total phenol, pulp hardness, cellulase (CX), polygalacturonase (PG) and pectin esterase ( PE) changes in the preservation quality of the activity of persimmon fruit during different circulation stages, and compared with the control group. The storage periods of treatment groups A and B under the whole process of cold chain logistics preservation system were 49 d and 63 d respectively. Compared with normal temperature logistics, the storage period was extended by 27 d and 41 d, respectively. The change node for persimmon quality of treatment group A was stored for 21~42 d; the inflection points of respiratory, antioxidant and softening enzyme activities were 34, 21 and 21 d, respectively; and the basic circulation performance was lost at 49 d; the changed node of the 1-MCP treatment persimmon fruit quality during the storage period last from 49 d to 56 d; the effect on total phenol and PE was extremely significant (P<0.01); compared with treatment group A, the L , C , TA, respiratory intensity, Vc, tannin, total phenol, puncture, and PE enzyme activity of treatment group B were 1.19, 1.60, 40.93, 0.90, 1.33, 2.05, 3.12, 4.3, and 0.55 times higher, respectively. However, the effect on TSS content and peak respiratory intensity was not significant (P>0.05). The whole process of cold chain preservation system can maintain the sensory value of persimmon fruit, slow down the loss of nutrients, delay the peak of breathing, reduce the conversion of antioxidants and soften the related enzyme activities, among which 1-MCP treatment is the best. It is a good post-harvest storage and transportation program for Gongchengyue persimmon. |
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