摘要
为研究贮藏温度和保鲜剂处理对秋洋梨保鲜效果的影响,考察了不同贮藏温度(-1、0℃)下,分别采用0.5μL/L 1-甲基环丙烯(1-MCP)熏蒸12 h和乙烯吸附剂处理对秋洋梨果实贮藏品质的影响。结果表明:贮藏120 d后,相同处理条件下,0℃贮藏的果实腐烂率低于-1℃,270 d时,两种保鲜剂处理组的果实在0℃和-1℃贮藏的腐烂率均低于CK组(未用保鲜剂处理);CK组和乙烯吸附剂处理组在0℃贮藏的果实表皮亮度高于-1℃;贮藏240 d后,1-MCP处理组果实硬度显著高于其他处理组(P<0.05),270 d时0℃贮藏的1-MCP处理组果实硬度显著高于-1℃(P<0.05);两种保鲜剂处理组的果实在贮藏270 d时可滴定酸含量均高于CK组;各组果实的可溶性固形物含量在贮藏期间变化均不明显。综上,秋洋梨在0℃贮藏时,腐烂率较低,且果皮亮度保持较好;两种保鲜剂处理均可降低秋洋梨腐烂率,并延缓可滴定酸含量的下降,其中1-MCP处理效果更好;1-MCP处理能有效维持秋洋梨果皮亮度和果实硬度。
In order to study the effects of different storage temperatures and preservatives on the preservation effects of Qiuyang pear fruits,the effects of 0.5μL/L 1-methylcyclopropene(1-MCP)fumigation for 12 h and ethylene adsorbent treatments on the storage qualities of Qiuyang pears were investigated under different storage temperatures(-1℃ and 0℃).The results showed that after 120 days of storage,the decay rates of fruits stored at 0℃was lower than that stored at -1℃ under the same treatment conditions.At 270 days,the decay rates of fruits stored at 0℃ and -1℃ in the two preservatives treatment groups were lower than those in CK group.The fruits peels brightness of CK group and ethylene sorbent treatment group at 0℃ was higher than that stored at -1℃.After 240 days of storage,the fruits hardness of 1-MCP treatment group was remarkably higher than that of other treatments groups(P<0.05),and the fruits hardness of 1-MCP treatment group stored at 0℃ was significantly higher than that stored at -1℃ at 270 days(P<0.05).The titratable acid contents of fruits in the two preservatives treatment groups were higher than that in CK group at 270 days of storage.The soluble solids contents of fruits in each group presented no significant changes during storage.In conclusion,Qiuyang pears presented low decay rates and well maintained peels brightness when stored at 0℃.The two preservatives treatments could both reduce the decay rates and delay the decline of titratable acid contents of Qiuyang pears,and the 1-MCP treatment showed better effects that could effectively maintain peel brightness and fruit firmness.
作者
邹曼
杨娟侠
张坤鹏
魏树伟
王少敏
张倩
ZOU Man;YANG Juan-xia;ZHANG Kun-peng;WEI Shu-wei;WANG Shao-min;ZHANG Qian(Shandong Institute of Pomology,Taian 271000,China)
出处
《保鲜与加工》
CAS
2023年第2期1-6,共6页
Storage and Process
基金
山东省重点研发计划(2021CXGC010809)
山东省果品产业技术体系(SDAID-06-13)
国家现代农业产业技术体系(CARS-28-36)
山东省农业科学院农业科技创新工程(CXGC2022C06)。
关键词
秋洋梨
1-甲基环丙烯
乙烯吸附剂
腐烂率
贮藏温度
Pyrus communis Qiuyang
1-methylcyclopropene
ethylene adsorbent
decay rate
storage temperature
