摘要
延缓果实品质劣变和抑制采后病害发生是减少"蟠桃"果实在贮运过程中损失的关键因素。本实验以新疆蟠桃为试材,在室温和冷藏两种贮藏条件下,研究了1.0μL/L 1-MCP和1.0μL/L ClO2两种保鲜剂相结合的熏蒸处理方法对新疆蟠桃采后贮藏过程中各种生理品质参数的影响。结果表明:与对照相比,1-MCP+ClO2处理显著地抑制了蟠桃果实的乙烯释放量和呼吸速率;延缓果实丙二醛(MDA)含量的积累、总酚含量的下降,以及多酚氧化酶(PPO)比活力的增加,保持较高的果实硬度及过氧化氢酶(CAT)、过氧化物酶(POD)、超氧化物歧化酶(SOD)3种防御酶的比活力;有效地减少了果实的腐烂率,提高了蟠桃贮藏期间的果实品质,延缓了果实的衰老进程。
Delaying quality deterioration and inhibiting the incidence of post-harvest diseases are key factors in reducing the loss of flat peaches during storage and transport.In the present study,fumigated with both 1.0 μL/L 1-MCP and 1.0 μL/L ClO2 was tested for the effect on post-harvest physiological parameters of Xinjiang flat peaches during storage at（23 ± 1） ℃ or（4 ±1） ℃.Compared with the control,combined treatment with 1-MCP and ClO2 remarkably suppressed ethylene release and respiration,postponed the accumulation of malondialdehyde（MDA）,the reduction of total phenolic content and the increase of polyphenol oxidase（PPO） activity,and maintained a higher level of fruit firmness and superoxide dismutase（SOD）,catalase（CAT） and peroxidase（POD） activities so as to decrease the percentage of decayed fruits,maintain fruit quality during storage and delay fruit senescence.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第12期314-319,共6页
Food Science
基金
新疆大学青年教师启动基金项目(QN070015)
