1-甲基环丙烯和复合气调对艳阳甜樱桃保鲜效果研究

Effects of 1-methylcyclopropene and composite atmosphere packing on fresh-keeping of "Sunburst" sweet cherry fruits

甜樱桃品种艳阳果实在预冷过程中分别用0.5μL/L和1μL/L 1-甲基环丙烯(1-MCP)处理24 h,然后分别用复合气调(MAP,5%O2+10%CO2+85%N2)和空气包装在厚度0.03 mm的聚乙烯塑料袋中冷藏,第10天和第20天检测其可溶性固形物含量、可溶性蛋白、可滴定酸、色泽、风味和腐烂率.结果表明:1-MCP和MAP都有一定的保鲜效果,但1μL/L 1-MCP单独处理效果显著优于MAP单独处理.与对照相比,1μL/L1-MCP可以显著延缓艳阳樱桃可溶性固形物含量、可溶性蛋白和可滴定酸的降低,保持色泽和风味,降低腐烂率,提高保鲜效果,但以1μL/L 1-MCP和MAP的复合处理保鲜效果最好.

＂Sunburst＂sweet cherry fruits were treated with 0.5 μL/L or 1 μL/L 1-methylcyclopropene（1-MCP） for 24 hours during the period of precooling,then were packed with 0.03 mm thickness ployethylene（PE） bag which was filled with gas composition（MAP,5%O2＋10%CO2 ＋85%N2） and air respectively.The soluble solids content,soluble protein,titrable acid,color,flavor and rot rate were measured at 10th and 20th day of cold storage.The results indicated that 1-MCP and MAP both can keep cherry fruits fresh at different extents,but the effect of 1 μL/L 1-MCP sole treatment is better than that of MAP sole treatment.Compared with the control,1 μL/L 1-MCP could retard the decrease of soluble solids content,soluble protein and titrable acid in ＂Sunburst＂ sweet cherry fruits.Additionally this treatment in keeping color and flavor,inhibiting the rot rate,improving the preservation of cherry fruits possesses good performance.The complex treatment of 1 μL/L 1-MCP and MAP was the best of all.