摘要
研究不同剂量1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对采后蓝莓果实常温货架期品质变化的影响。结果表明:蓝莓果实在采后常温货架期间,还原糖含量不断上升,可滴定酸含量及总可溶性固形物含量均不断下降。随着果实生理代谢进程,果实硬度逐渐降低,直至果肉软化,品质劣变。1-MCP处理明显抑制果实呼吸强度和乙烯的生成,延缓果实还原糖含量及细胞膜透性的升高和硬度、总可溶性固形物、可滴定酸、总酚含量的下降,有效减少膜脂过氧化物的产生,极显著抑制果实的腐烂,保持了果实的采后品质。综合分析各项指标,1.0μL/L1-MCP处理的保鲜效果好于0.5μL/L 1-MCP处理。相关分析结果表明,蓝莓果实腐烂率与呼吸强度、乙烯生成量、色调角呈极显著正相关,与果实硬度、总酚含量、总可溶性固形物含量呈极显著负相关,与其他指标相关性不显著。果实硬度与总可溶性固形物含量呈显著正相关,与果实呼吸强度、乙烯生成量、色调角呈显著负相关。
The effect of 1-methylcyclopropene （1-MCP） treatment on quality change of blueberry shelf life at room temperature was addressed in this study. The results showed that the reducing sugar content continuously rose and titratable acid content and total soluble solids exhibited a decrease during the postharvest shelf life at room temperature. In the fruit phsiological and metabolic processes, fruit firmness reduced gradually until pulp softening and quality deterioration were observed. 1-MCP restrained the fruit respiration and ethylene generation obviously, and delayed the increase in reducing sugar content and cell membrane permeability. Meanwhile 1-MCP retarded the reduction in hardness, total soluble solids, titratable acid and phenol content, suppressed the membrane lipid peroxidation effectively and delayed fruit decay significantly. Therefore, I-MCP is helpful to maintain the postharvest quality of blueberry. By comprehensive analysis, 1-MCP at 1.0 μL/L was more effective for preserving the quality of blueberry than at 0.5 μL/L. Correlation analysis revealed that the percentage of decayed fruits was highly significantly correlated with respiration rate, ethylene production and hue angle. But it was highly significantly negative correlated with hardness, total phenolic content and soluble solids content. There was no significant correlation with other indicators. The hardness had a significant positive correlation with fruit soluble solids content, and a significant negative correlation with the respiration rate, ethylene production and hue angle.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第2期322-327,共6页
Food Science
关键词
1-甲基环丙烯
蓝莓
常温
贮藏
品质
1-methylcyclopropene （1-MCP）
blueberry
room temperature
storage
quality
