包特,张鹏,贾晓昱,吴迪,李江阔,魏宝东.不同1-MCP处理方式对南红梨采后质地与风味品质的影响[J].包装工程,2024,45(15):88-97.
BAO Te,ZHANG Peng,JIA Xiaoyu,WU Di,LI Jiangkuo,WEI Baodong.Effect of Different 1-MCP Treatment Methods on Postharvest Texture and Flavor Quality of Nanhong Pears[J].Packaging Engineering,2024,45(15):88-97. |
| 不同1-MCP处理方式对南红梨采后质地与风味品质的影响 |
| Effect of Different 1-MCP Treatment Methods on Postharvest Texture and Flavor Quality of Nanhong Pears |
| 投稿时间：2024-04-29 |
| DOI：10.19554/j.cnki.1001-3563.2024.15.010 |
| 中文关键词: 1-MCP 南红梨 贮藏保鲜 生理变化 软化 GC-IMS |
| 英文关键词: 1-MCP Nanhong pears storage preservation physiological change softening GC-IMS |
| 基金项目:国家重点研发计划(2022YFD1600504) |
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| 中文摘要: |
| 目的 探究不同1-甲基环丙烯(1-methylcyclopropene，1-MCP)处理方式对南红梨保鲜效果的差异。方法 以南红梨为试材，分别进行1-MCP雾化处理和1-MCP便携式小药包熏蒸处理，以不施加1-MCP为CK，处理后用微孔膜包装后快递至目的地，于室温(23 ℃)条件下进行贮藏，并对货架35 d内的感官指标、生理指标、硬度与软化酶活性进行测定，利用气相色谱-离子迁移谱联用技术(Gas Chromatography-Ion Mobility Spectroscopy，GC-IMS)分析不同处理南红梨挥发性成分的差异。结果 CK、1-MCP雾化、1-MCP熏蒸3组分别在14、21、28 d时出现明显后熟特征，挥发性成分浓度剧烈增加，酯类为最多。1-MCP无法改变南红梨挥发性成分，仅能推延成分出现的时间。在不同1-MCP处理组中，熏蒸组能够对果皮转色、呼吸作用、乙烯合成、果实软化、挥发性成分生成起到更好的抑制作用，以延长果实保鲜时间。结论 1-MCP对南红梨保鲜具有积极作用，1-MCP雾化组与熏蒸组分别延长采后南红梨的货架期14 d和21 d。本文可为南红梨采后贮运提供新的思路及方法。 |
| 英文摘要: |
| The work aims to explore the differences in preservation effects of various 1-methylcyclopropene (1-MCP) treatment methods on Nanhong pears. Nanhong pears were used as experimental materials and subjected to postharvest treatments of 1-MCP atomization and 1-MCP portable small medicine packet fumigation. With those without 1-MCP treatment as the control group, the treated fruits were packed in microporous membranes and transported to the destination at room temperature (23 °C) for storage. Sensory, physiological, hardness, and softening enzyme activity indexes within 35 days of shelf life were determined, and differences in volatile components of Nanhong pears treated with different methods were analyzed by Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS). CK, 1-MCP atomization and 1-MCP fumigation groups showed obvious ripening characteristics at the 14th, 21st and 28th day, respectively, with a significant increase in volatile components, mainly esters. 1-MCP did not alter the volatile components of Nanhong pears but only delayed the appearance of components. Among the different 1-MCP treatment groups, the fumigation group had a better inhibitory effect on skin color change, respiration, ethylene synthesis, fruit softening, and volatile component generation to extend the shelf life of the fruits. 1-MCP has a positive effect on the preservation of Nanhong pears. The atomization and fumigation methods with 1-MCP could extend the shelf life of postharvest Nanhong pears by 14 and 21 days, respectively. This paper could provide a new idea and method for postharvest storage and transportation of Nanhong pears. |
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