1-MCP结合减压贮藏对翠冠梨采后生理和品质的影响

Effects of 1-MCP Treatment Combined with Hypobaric Storage on Postharvest Physiology and Quality of Cuiguan Pear

目的:研究1-MCP结合减压贮藏保鲜翠冠梨的新技术。方法:以常规冷藏为对照,研究1-MCP结合减压贮藏对翠冠梨采后生理、生化和主要品质指标的影响。结果:1-MCP结合减压贮藏能够减少贮藏期果肉可溶性总糖、可滴定酸和VC的损失,保持果肉硬度和亮度,显著延缓翠冠梨贮藏期的品质劣变。1-MCP结合减压处理可显著减少乙烯释放量,抑制呼吸代谢,并能够有效保持超氧化物歧化酶(SOD)和过氧化氢酶(CAT)的活性,延缓细胞膜透性的增大。经60d的贮藏后,对照果实硬度只有入贮时的48.7%,而处理果实硬度仍保持89.1%,具有清脆的口感及较好的甜度、香气等品质,未出现组织发绵、果肉褐变、后苦味等不良现象,保持了翠冠梨独特的商品价值。结论:1-MCP结合减压处理在翠冠梨的采后保鲜方面具有非常好的应用前景。

Objective：1-MCP treatment combined with hypobaric storage as a new fresh keeping technique of Cuiguan pear was studied in this paper.Methods：Taking common cold storage as control,the effect of 1-MCP treatment combined with hypobaric storage on the change of physiological biochemical and main quality index of Cuiguan pear were investigated.Results：1-MCP treatment combined with hypobaric storage not only significantly（p0.05） slowed down respiratory and ethylene production rates,but also inhibited the decreases of fruit firmness,soluble sugar,titratable acids and Vitamin C contents.1-MCP treatment combined with hypobaric storage could maintain a higher SOD and CAT activities,reduced the accumulation of active oxygen species,delay the increase of membrane osmolarity,and retarded occurrence of senescence and decay.After storage of 60d,1-MCP treatment combined with hypobaric storage remain 89.1% firmness of flesh fruit,maintained its better mouth feel,sweetness,aroma etc.and without soft tissue,browning flesh and lingering bitterness etc.Conclusion：1-MCP treatment combined with hypobaric storage is an effective method of prolonging the postharvest life of Cuiguan pear.