甲酸乙酯熏蒸对菠萝贮藏品质的影响

Effects of ethyl formate fumigation on postharvest quality of pineapple

探究了甲酸乙酯熏蒸处理对菠萝采后贮藏品质的影响。在25℃条件下,使用一系列浓度的甲酸乙酯对菠萝进行了3 h熏蒸处理,并测定了菠萝在贮藏期间的感官品质、呼吸强度、失重率、可溶性糖、总酸度和Vc质量浓度的变化情况。结果显示,菠萝对甲酸乙酯具有一定吸附,使用30、60、90、120 mg/L甲酸乙酯熏蒸3 h的CT值分别为49.68、102.56、155.3、210.95 mg·h/L。甲酸乙酯浓度为30、60、90 mg/L时,可以抑制菠萝在熏蒸期间的呼吸强度和贮藏期间的失重率,对其他各项品质指标无显著影响。120 mg/L的甲酸乙酯熏蒸会引起菠萝冠芽变坏,增强菠萝贮藏期间的呼吸强度和失重率,导致果实劣变。这些结果表明,在25℃条件下,适当剂量的甲酸乙酯熏蒸不仅对菠萝品质无不利影响,同时有助于延长货架期,因而在进出口菠萝的检疫处理方面具有潜在应用前景。

In order to investigate the effects of ethyl formate on the quality of pineapple, Three hours＇ fumigation with a series of concentrations of ethyl formate were conducted at 25 ℃ in the present study, and the quality parameters including sensory quality, respiration rate, exposure loss, soluble sugar, TA, Vc were recorded after treatments. Results show that the pineapple has a certain adsorption for ethyl formate, the CT products of the four treatments 30, 60, 90, 120 mg/L concentrations of ethyl formate applied for 3 h were 49.68, 102.56, 155.3, 210.95 mg-h/L. Respiration during fumigating and fresh exposure loss within storage were inhibited, others indexs of quality showed no difference. 120 mg/L EF caused crown goes bad, increased respiration and fresh exposure loss during storage. The results show that appropriate dose of ethyl formate has no adverse effect on quality of pineapple as well as prolong shelf period, so it has a potential application prospect on quarantine treament of pineapple.