摘要
以中华猕猴桃为试材,分别于0、10、20、30℃条件下采用1μL/L的1-甲基环丙烯(1-MCP)处理12 h和24 h后,在20℃条件下贮藏,研究不同1-MCP处理温度和时间对中华猕猴桃果实贮藏品质及其细胞氧化还原水平的影响。结果表明,1-MCP处理12 h可显著降低猕猴桃果实的呼吸强度和乙烯释放量,其中在30℃下的处理效果最佳;1-MCP处理24 h的果实则具有较高的呼吸强度和乙烯释放量。在20℃或30℃下用1-MCP处理12 h或24 h均可有效保持果肉颜色和果实硬度,其中30℃下1-MCP处理12 h果实的硬度最高。1-MCP处理对果实可溶性固形物含量的影响较小,但可维持较低的电导率,保持较高水平的VC和谷胱甘肽(GSH)的氧化还原比率,维持细胞较高的抗氧化水平。综合比较,在30℃下用1μL/L浓度1-MCP处理12 h的猕猴桃保鲜效果最佳。
The influence of temperature and duration of 1-methylcyclopropene（1-MCP） treatment on the quality and redox state of kiwifruit was investigated in this experiment.＇ZhongHua＇ kiwifruits were treated with 1 μL/L 1-MCP at 0,10,20,30 ℃ for 12 h or 24 h,respectively,and then stored at 20°C for 14 days.The results showed that,1-MCP treatment for 12 h reduced respiration rate and ethylene production significantly,and the treatment effect at 30 ℃ was the best.However,higher respiration rate and ethylene production were observed when fruits were treated for 24 h.1-MCP treatment for 12 h or 24 h at 20 ℃ or 30 ℃ could remarkably keep kiwifruit firmness and color during storage,and the firmness with 1-MCP treatment for 12 h at 30 ℃ was the highest.The influence of 1-MCP treatment on solube solid content of fruit was small,the fruits with 1-MCP treatment could maintain a lower conductivity,higher VC/DHA and GSH/GSSG ratios,and higher cell antioxidative level.Comprehensive comparison,the 1-MCP treatment preservation effect of kiwifruit at 30 ℃ for 12 h was the best.
出处
《保鲜与加工》
CAS
2012年第2期9-13,共5页
Storage and Process
基金
浙江大学2011年度本科教学方法改革研究项目(SZ-3)
关键词
中华猕猴桃
1-甲基环丙烯
采后品质
氧化还原
＇ZhongHua＇kiwifruit
1-methylcyclopropene（1-MCP）
postharvest quality
redox state
