1-MCP和温度处理对采后芋头贮藏品质的影响

Effects of 1-MCP and Temperature Treatment on Postharvest Storage Quality of Taros

为解决芋头易腐烂、不耐贮藏的问题,选取保鲜剂(1-MCP、Cl O2和对照)、保鲜袋厚度(20、40、60μm)和贮藏温度(6、10、14℃)为正交L9(33)中的因素,研究采后处理对芋头贮藏品质的影响。结果表明:10℃和14℃贮藏条件下的芋头腐烂指数显著低于6℃;贮藏过程中,1-MCP+14℃处理下芋头的外观(腐烂和褐变指数)和营养水平(纤维素和Vc含量)优于1-MCP+10℃处理,1-MCP+14℃组合处理具增效保鲜作用;Cl O2处理后的芋头不宜长期贮藏,保鲜袋以中厚为最佳;最佳工艺组合为:采后芋头用0.04 mg·kg-11-MCP熏蒸处理24 h,装入厚度40μm PE保鲜袋(不封口),14℃贮藏。150 d后,芋头的腐烂指数(0)、褐变指数(0.13)、纤维素含量(0.60%)和相对电导率(0.29)均显著低于对照,VC含量(4.12 mg·100 g-1)明显高于对照。本研究对生鲜块茎的贮藏保鲜具有重要的理论和实践指导意义。

Taros are perishable during storage. With the aim to solve this problem,an orthogonal design L9（3^3） study was performed to investigate the effect of postharvest treatment of preservative（1-MCP,Cl O2 and control）,storage bags（with thickness of 20,40,60μm） and storage temperature（6,10,14 ℃） on the quality of taro during storage. The results showed that the decay index was significantly lower when stored at 10 ℃ and 14 ℃ than that at 6 ℃. During storage,the appearance（ indicated with decay index and browning index） and nutrition（ indicated with the content of cellulose and Vc） were better for samples treated with 1-MCP stored at 14 ℃ compared with those treated with 1-MCP but stored at 10 ℃. The treatment of 1-MCP and storing at 14 ℃ showed synergistic preservative effects. Taros were not suitable for long time storage with treatment of Cl O2; bags with the thickness of 40 and 60 μm had better preservative effect on taro than that of 20 μm. The optimized technique is summarized as follows： Taros are initially fumigated with0. 04 mg· Kg^- 1of 1-MCP for 24 h,then put into storage bag of 40 μm without sealing and stored at 14 ℃. The decay index（0）,browning index（ 0. 13）,the content of cellulose（ 0. 60%） and relative conductivity（ 0. 29） were significantly lower,while the content of Vc（4. 12 mg·100g^- 1） was higher than that of the control after 150 d storage.This study has important theoretical and practical significance on the storage of fresh tube vegetable.