李江阔,何宇光,刘玲,贾晓昱,李春媛,张鹏.不同温度下1-MCP处理对枸杞鲜果贮藏品质的影响[J].包装工程,2021,42(15):10-18.
LI Jiang-kuo,HE Yu-guang,LIU Ling,JIA Xiao-yu,LI Chun-yuan,ZHANG Peng.Effects of 1-MCP Treatment at Different Temperatures on Storage Quality of LyciumBarbarum Fruits[J].Packaging Engineering,2021,42(15):10-18. |
| 不同温度下1-MCP处理对枸杞鲜果贮藏品质的影响 |
| Effects of 1-MCP Treatment at Different Temperatures on Storage Quality of LyciumBarbarum Fruits |
| 投稿时间：2021-05-11 |
| DOI：10.19554/j.cnki.1001-3563.2021.15.002 |
| 中文关键词: 枸杞鲜果 1-甲基环丙烯 微环境气调 |
| 英文关键词: lyceum barbarum fresh fruit 1-methylcyclopropene micro-environmental modified atmosphere packaging |
| 基金项目:兵团重点领域科技攻关项目(2019AB024);国家重点研发计划(2018YFD0401303) |
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| 中文摘要: |
| 目的 明确不同温度下1-MCP处理对微环境气调包装枸杞冷藏品质和香气成分的影响。方法 以枸杞鲜果为实验对象，分别在0 ℃和20 ℃下进行1-MCP处理24 h，然后在−(0.5±0.3)℃环境中进行微环境气调保鲜贮藏，探究不同处理方式(mMAP、常温1-MCP+mMAP、低温1-MCP+mMAP)对贮藏期内枸杞鲜果腐烂率、果皮硬度、呼吸速率、乙烯生成速率、相对电导率、可溶性固形物、可滴定酸、维生素C、色差和整体香气成分的影响。结果 低温1-MCP处理结合微环境气调保鲜技术能够减少枸杞果实在贮藏过程中的生命活动，与常温处理相比，低温处理能够使果实在贮藏50 d时的腐烂率降低至16.42%，同时降低了呼吸速率降和乙烯生成速率，维持了果实的果皮硬度，延缓了果实相对电导率、维生素C含量的上升和L*，a*，b*的下降。并发现贮藏期间2个处理组果实的香气成分差异逐渐减小，在贮藏30 d后无明显差异。结论 低温1-MCP处理能够保护微环境气调冷藏枸杞的口感、色泽，避免了果实的腐烂衰老，使果实在经过50 d的贮藏期后仍能保持较好的商业价值。 |
| 英文摘要: |
| In order to study the effects of 1-MCP treatment at different temperatures on cold storage quality and aroma components of lyceum barbarum in micro-environmental modified atmosphere packaging. Fresh lyceum barbarum fruits were treated with 1-MCP at 0 ℃ and 20 ℃ for 24 h, and then storage the fruits at –(0.5±0.3)℃ in mMAP, explore the effects of different treatment methods (mMAP, abmient temperature 1-MCP+mMAP, low temperature 1-MCP+mMAP) on the decay rate, peel strength, respiration rate, ethylene production rate, relative conductivity, soluble solids, titratable acid, vitamin C, color difference and overall aroma components of lyceumbarbarum. The results showed that the low temperature 1-MCP+mMAP could reduce the life activity of lyceum barbarum fruit during storage, compared with normal temperature treatment, the low temperature treatment could reduce the decay rate to 16.42% at 50 d, decrease the respiration rate and ethylene production rate, maintain the peel strength of the fruit, delay the increase of relative electrical conductivity and vitamin C and the decrease of L, a, b. The difference of aroma components between the two treatments decreased gradually during storage, there was no significant difference after 30 days. In summary, low temperature 1-MCP treatment can protect the taste and color of lyceum barbarum fruits, avoid fruit decay and senescence, and maintain good commercial value after 50 days of storage. |
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